Introduction to Flaxseed Health Aspects And Product Applications

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1 Introduction to Flaxseed Health Aspects And Product Applications Clifford Hall III, Ph.D., Associate Professor Department of Cereal and Food Sciences North Dakota State University Thunyaporn Jeradechachai Crop Quality Specialist Northern Crops Institute

2 Intro to Flaxseed Flaxseed usage trend Flaxseed Composition and Health Aspects Application

3 Also known as common flax or linseed Two main varieties: 1. Brown; and 2. Yellow or Golden Most types have similar nutritional characteristics. The exception is a type of yellow flax called solin (trade name Linola) very low in omega-3 FAs.

6 Number of Products Linseed Oil Golden Linseed Flaxseed flour Alpha-Linolenic Acid Flax Milk Linseed Protein

7 Rank Sub-Category % Rank Sub-Category % 1 Bread Products Cake/ Sweet goods 2 2 Cold Cereals Spoonable Yogurt 2 3 Snack/Cereal/Energy Bars Pasta 1 4 Savoury Biscuits/Crackers 9 14 Grain-Based Snacks 1 5 Baking Ingredients 5 15 Margarine 1 6 Sweet Biscuits/Cookies 5 16 Snack Mixes 1 7 Hot Cereals 4 17 Pizzas 1 8 Sandwiches/Wraps 3 18 Nuts 1 9 Oils 2 19 Meat Substitutes 1 10 Corn-Based Snacks 2 20 Fish Products 1

8 Dietary Fiber, 28% Moisture, 7% Other, 2% Oil, 40% Protein, 23%

9 Triacylglycerols 32 to 38 g / 100 g flaxseed)

10 Health Benefits - ALA Heart Disease Risk Hu, et al Am. J. Clin. Nutr. 69:890; Ascherio, et.al Br. Med. Lowers Coronary J. 313:84; Renaud, et.al Am. J. Clin. Nutr. 61:1360S.; Chan, et al., Amer. J. Clin. Nutr. 53, ; Chan, et al., Lipids. 28: 811. Inhibition of Atherosclerotic Plaques Jacob, R., et al Basic Res Cardiology. 92(4): 223. Reduction in Blood Clotting Lanzmann-Petithory, D J. Nutrition, Health, & Aging. 5(3):179. Inverse association between ALA intake and plasma concentrations of C-reactive protein (a marker for inflammation) Lopez-Garcia et al., J Nutr. 134, ; Bemelmans et al Am. J. Clin. Nutr. 75,

11 Health Benefits Lignans- Secoisolariciresinol diglucoside (SDG) Reduce risk of cancer Thompson, Flax Institute of the United States; Thompson In: Flaxseed in Human Nutrition (chapter 9). Jungestrom et al Clin. Cancer Res. 13: ; Wahnefried, W. et al, 2001., Journal of Urology 58:47. Decreases rate of bone resorption Arjmandi, B.H. et al JANA. 1(2):27. Helps control blood glucose- decrease the risk of diabetes Pan et al PLoS ONE. 2(11):e1148. doi /journal.pone

12 Health Benefits flaxseed consumption Decreases postprandial glucose response and insulin resistance Cunnana et al Br. J. Nutr. 69, Bloedon et al., J Amer. Coll. Nutr. 27, Decreases the level of cholesterol Cunnana et al JANA. 1(2):27. Arjmandi et al Nutr. Res. 18, Jenkins et al Am. J. Clin. Nutr. 69, Lucas et al., J. Clin. Endocrinol. Metab. 87, Lemay et al Obstet. Gynecol. 100, Dodin et al J. Clin. Endocrinol. Metab. 90, Decreases lipoprotein A Cunnana et al Br. J. Nutr. 69, Bloedon et al., J Amer. Coll. Nutr. 27, Tumor and cancer reduction Bommareddy et al Nutr. Cancer. 61, ;Thompson et al (2003) % flaxseed was effective against indicators of breast cancer.

13 Challenges Sensory Impact Shelf Life Concerns

14 Maximize cutting forces and minimize compression forces Cold temperature control (ideal at below 5 C) Low moisture (5-8%) content favors reduced particle size higher milling yield. Mills- Roller mill, Centrifugal cutting mill, and Hammer Mill

15 Bread Application level 0% 5% 10% 15% 20% 30 Mesh Flaxseed Level

16 Control 20 mesh 30 mesh 60 mesh

18 Flaxseed oil on yogurt production and sensory Lignan on yogurt production

19 % Oil 5 % Oil 10 % Oil Titratable Acidity (%) Time (hr)

20 Peroxide Value (meq/kg) % Oil 5 % Oil 10 % Oil Time (hr)

21 Sensory scores of yogurt with and without flaxseed oil fortification. Sensory Score (cm) % FO 2.5% FO 5% FO Hours

22 Flaxseed oil (FO) addition up to 10% did not significantly affect yogurt production. The higher PV & volatiles in FO yogurt did cause significant lower sensory score initially. However, the difference between the control and FO fortified diminished during storage.

23 The fermentation was not affected by lignan extract addition The lignan content was not affected by fermentation.

24 Melt Characteristics

25 Sensory Attributes Resembled a low fat ice cream 60 % could not detect flaxseed oil

26 Raw flaxseed Nutty flavor Sticky mouthfeel Earthy and grassy aroma and flavor

27 To determine oxidative stability and shelf life of flaxseed. To identify volatiles in roasted flaxseed.

29 Screened Roasted Flaxseed Samples Control C 16 min C 24 min C 8 min Storage 0, 2, 4, 6 and 8 week 25 and 30 0 C (Accelerated)

30 Conclusion Roasting significantly decreased water activity. Increases in peroxide values, propanal and hexanal contents with storage time indicate a decrease in stability of roasted flaxseed over time. Vacuum packaging significantly improves the oxidative stability of roasted flaxseed.

31 Navy-Control 5% F 10%F 15%F 20%F Pinto -Control 5% F 10%F 15%F 20%F

32 Navy-Corn Control Navy-Corn 10% Flaxseed Navy-Corn 20% Flaxseed Pinto - Corn Control Pinto -Corn 10% Flaxseed Pinto -Corn 20% Flaxseed

33 Like extremely- 1 Hedonic scale Like very much- 2 Like moderately- 3 Like slightly- 4 Neither like or dislike- 5 Dislike slightly-6 Dislike moderately Dislike very Much - 8 Dislike extremely corn ctrl pinto ctrl pinto 5% pinto 10% navy ctrl navy 5% navy 10% Variety

34 Like extremely- 1 Like very much- 2 Hedonic Scale Like moderately- 3 Like slightly- 4 Neither like or dislike- 5 Dislike slightly-6 Dislike moderately Dislike very Much - 8 Dislike extremely corn ctrl pinto ctrl pinto 5% pinto 10% navy ctrl navy 5% navy 10% Variety

35 Like extremely- 1 Like very much- 2 Hedonic scale Like moderately- 3 Like slightly- 4 Neither like or dislike- 5 Dislike slightly-6 Dislike moderately - 7 Dislike very Much - 8 Dislike extremely corn ctrl pinto ctrl pinto 5% pinto 10% navy ctrl navy 5% navy 10% Variety

36 Flaxseed has been used to increase nutritional contents in pasta and noodles. Flaxseed flour Flaxseed oil Flaxseed is stable in pasta and noodle products. No significant increase in oxidation in pasta fortified with Ground Whole Flaxseed Fortification with flaxseed hull or steamed flaxseed reduced oxidative stability Limited information available on the flaxseed in instant noodle applications.

37 Visual Attributes - Pasta 5% Flax 10% Flax 15% Flax Control

38 Lasagna- USA Noodle- Sweden Lasagna-Sweden Noodle- USA Spaghetti- Hong Kong Lasagna- Canada

39 Bread with golden flax Gluten free bar Potato chip multigrain wrap soup with flax flour granola chocolate bar yogurt

40 Naggie (Thunyaporn) Jeradechachai Crop Quality Specialist Northern Crops Institute North Dakota State University 1240 Bolley Dr. Fargo, ND Phone: Fax: Northern Crops Institute...Connecting in the Global Marketplace

Introduction to Flaxseed Health Aspects And Product Applications

Introduction to Flaxseed Health Aspects And Product Applications Clifford Hall III, Ph.D., Associate Professor Department of Cereal and Food Sciences North Dakota State University Thunyaporn Jeradechachai