Study Reveals Flaxseed Enhances Low-Calorie Cake Quality

A recent study investigated the utilization of flaxseed mucilage and flaxseed flour in the production of low-calorie sponge cakes. The research aimed to explore the physicochemical and sensory properties of these cakes compared to traditional formulations. Flaxseed mucilage was extracted and its rheological properties were studied, revealing Newtonian behavior compared to animal oil’s pseudoplastic behavior.

The study incorporated a D-optimal design to explore the impact of flaxseed mucilage and flaxseed flour replacements on various properties of the sponge cakes. Results showed that the moisture content, water activity, antioxidant capacity, and cohesiveness increased with the replacement of flaxseed mucilage and flaxseed flour. On the other hand, springiness, crust hardness, and specific volume decreased with the substitutions.

The incorporation of flaxseed mucilage and flaxseed flour in the sponge cakes led to a decrease in fat, calories, and peroxide values, indicating a potential for producing low-calorie products without compromising quality. The sensory evaluation revealed an enhancement in the overall acceptance score with an increase in flaxseed mucilage substitution, while flaxseed flour replacement slightly decreased the overall acceptance score.

The study also optimized the formulation of the sponge cakes, determining that a combination of 60% flaxseed mucilage and 28% flaxseed flour resulted in an optimal sample with improved nutritional value. The optimized sample had higher protein and ash content, lower fat and calorie content, and increased moisture compared to the control sample.

Overall, the study demonstrated the potential of utilizing flaxseed mucilage and flaxseed flour as substitutes in low-calorie cake formulations, highlighting their impact on physicochemical, sensory, and textural properties of the products. The findings provide insights into developing healthier food products with enriched nutritional value.