THE SUPERIOR UTILIZATION OF FLAX SEEDS AS A SANOGENIC AGENT IN FOOD AREA. CASE STUDY: BAKERY INDUSTRY.

The study focuses on fortifying bread with flaxseeds to enhance its nutritional and health benefits. The study evaluates the sensory and functional properties of bread when fortified with varying concentrations of flaxseeds (5%, 10%, and 15%). Flax seeds are rich in omega-3 fatty acids, dietary fiber, lignans, and proteins, all of which contribute to improved heart health, digestive function, weight management, and cancer prevention. The incorporation of flaxseeds in bread offers an effective way to increase these nutrients in the daily diet. The study includes sensory analysis of bread fortified with flaxseeds in different concentrations. The sensory attributes analyzed were appearance, aroma, texture, and taste. The bread samples with increasing levels of flaxseeds showed differences in crust color, crumb softness, and flavor, with higher flaxseed concentrations leading to darker crusts, firmer crumbs, and a stronger nutty aroma. The bread was prepared using a direct method with wheat flour, flaxseeds, yeast, water, salt, and sugar. Sensory analysis was conducted by a panel of evaluators using a hedonic scale, assessing attributes like taste, aroma, and crumb texture. Bread fortified with 5% flaxseeds was found to be most acceptable in terms of sensory properties and overall appeal. As the flaxseed concentration increased to 10% and 15%, the bread became denser, harder, and slightly bitter, though still acceptable for niche markets. The study highlights the health benefits of consuming flaxseed-fortified bread, such as improved cardiovascular health, better digestion, and cancer prevention. Additionally, flaxseed fortification offers a cost-effective way for bakeries to cater to health-conscious consumers and meet the growing demand for functional foods. The study concludes that fortifying bread with flaxseeds provides significant health benefits while maintaining acceptable sensory qualities, especially at lower concentrations (5%). It suggests that flaxseed-fortified bread is a viable option for improving public health and aligning with consumer preferences for nutritious and functional food products. [ABSTRACT FROM AUTHOR]