Some qualitative properties of functional macaroni with flaxseed powder

Today regarding lack of essential fatty acids, antioxidants and fiber in the diet, there is a necessity to compensate these components by consumption of food products containing these substances. These substances have high nutritional value and have an important role in prevention from cardiovascular disease as well as some cancers. Among oil seeds, flaxseed is a rich source of α- linolenic acid and contains high amounts of tocopherols, fiber and lignans. Macaroni has high- consumption food product, therefore is appropriate for enrichment. In this study, flaxsnseed at concentrations of 0 (control sample), 5, 10 and 15% was incorporated as powder into macaroni formulation. After 3 months of storage, qualitative properties were measured and compared to control sample. These properties included: oil percent, acidic value, peroxide value, essential fatty acids, fiber amount and tocopherol. Macaroni samples containing flaxseed powder had higher oil, linolenic acid and tocopherol content than control sample. An increase in the percent of flaxseed led to decrease in moisture content of the samples and total solids in baking water. Addition of flaxseed increased protein content, baking weight, acidity and peroxide value of samples. At all, it can be concluded that by addition of flaxseed powder to the macaroni formulation, it is possible to introduce a new product with high content of essential fatty acids and antioxidant compounds to the market.