Abstract
Flaxseed is the seed from flax (Linum usitatissimum L.) and has traditionally been used as an oilseed. Over the last few decades, interest has grown in this product, due to the recognized potential benefits that some of its components offer to maintain health and prevent some nontransmissible chronic diseases. The compounds with biological activity include alfa-linolenic acid, lignans, and dietary fiber. To better utilize those components, the seed needs to be ground, which increases their bioavailability. Seed processing, either via fractioning into the main anatomical components or by obtaining a meal or gum, is very complex with some difficulties still remaining. Studies have shown that rheological properties of the gum permit its use to add texture to some foods, and that the meal may be used in bakery products, pasta, and dairy products, while maintaining the concentration of its bioactive compounds.
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