Fundamental Sensory Evaluation Assignment: Flaxseed

Fundamental Sensory Evaluation assignment

Name: Chloe Hayes Restan

C12428822

Class group: DT421/3

Submission date: 14th October 2014

Assignment brief: Submit 2 pages on an approved sensory analysis article

2 line oral report for class on the 14th October:

The work reviewed the effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. A sensory evaluation test was completed with 10 trained panelists to determine optimum taste versus functionality of the bread.

Introduction

Flaxseed also known, as Linum usitatissimun has recently become a popular choice with consumers because of its functional properties. This summery presents the work by a group of scientists who developed omega-3 enriched functional bread using raw and roasted ground flaxseed flour. Optimizing each ingredient in the bread using sensory testing was carried out. This

The L and b values were decreased with increased flaxseed concentration. This was because of the darkness in the dough from the dark colour of the seed and the bran content. Dough stickiness was increased with increased flaxseed because of increased water absorption from the flaxseed gum in the flour. The high water absorption attributed to decreased water binding capacity of gluten.

Conclusions and Remarks

The study on effect of flaxseed flour addition on physicochemical and sensory properties of functional bread have established an increase in water absorption with increased flaxseed level. Dough stickiness was increased up to 10(g/100 g) flaxseed levels. Softness of breadcrumb increased with increased flaxseed level. Darkness of bread crust and crumb were increased significantly with increased flaxseed level. The standardized bread was acceptable up to 10(g/100 g) roasted ground flaxseed level based on sensory attributes of