Effect of flaxseed flour incorporation on physicochemical and sensorial attributes of cupcake

Flaxseed is one of the most important and most beneficial functional foods used in the industry today. In this study, the effects of flaxseed flour incorporation (at 4 levels; 5, 10, 15 and 20%) on the physicochemical (including weight loss, pH, porosity, volume, density, moisture, hardness of texture and color of crust) and sensorial properties of cupcake were studied. Data analysis showed that flaxseed flour, significantly affected the physicochemical and sensorial properties of the cake. It was discovered that by replacing wheat flour with flaxseed flour in cake formulation, weight loss, pH, porosity, volume, lightness, yellowness and sensory scores decreased and density, moisture, hardness of product texture, redness and browning index of crust increased. Above 10% of flaxseed flour incorporation, cake quality adversely affected. Thus, 5 and 10% incorporation level of flaxseed flour in cake resulted in acceptable product. Least value of weight loss (21.9%), porosity (19.2%), yellowness (27.31) and most value of density (0.57 g/cm3), darkness (39.61), redness (10.75) and browning index of cake (127.28) were related level of 20% replacing flaxseed flour.