Abstract
Flaxseed (Linum usitatissimumL.) is an oilseed that is used in both industry and food production. Flaxseed contains biologically active compounds including linolenic acid, linoleic acid, and lignans. Flaxseed powder (2.5–10% w/w) and chicken eggs (10–30% v/w) were substituted in cake wheat flour for fried dough (magwinya) production. The physicochemical properties of the fried dough were determined and compared with the control. There was a significant (p< 0.05) increase in moisture, protein, ash, and hardness and a decrease in fat content of fried dough enriched with egg (FDE) and flaxseed powder (FDFX). Enrichment with 30% (v/w) egg and/or 7.5–10% flaxseed powder resulted in higher protein, oil reduction, and ash contents compared with the rest of the products. With the current interest in plant-based protein, flaxseed is a good choice of flour-based snacks for consumers without compromise in nutrition.
Highlights
Protein is formed from amino acids, which are the building blocks of muscle mass that are mostly found in animal products and some plant products
For the FDFX products, the flaxseed powder was worked into the flour, thereby reducing the gluten content and the amount of water available in the dough
The presence of mucilage gum in the flaxseed powder could have caused gas and moisture retention, causing less evaporation of water out of the food during frying, thereby accounting for the softness of FDFX compared to FDE products (Budžaki and Šeruga, 2005; Tufail et al, 2020)
Summary
Protein is formed from amino acids, which are the building blocks of muscle mass that are mostly found in animal products and some plant products. Protein plays a role in the texture of the food by forming gels, stabilizing foams, and emulsions. Chicken eggs are considered human foods for a long time and they are protein-rich containing high-quality nutrients. It is a source of iron, riboflavin, folate, and vitamin B12, D, and E, and contains all nine essential amino acids (Lesnierowski and Stangierski, 2018). The egg white (albumen) is an aqueous, faintly straw-tinted, gel-like liquid, consisting of 87.72% water, 0.85% carbohydrates, 10.82% crude protein, 0.19% fat and 0.42% ash (Li, 2006; Réhault-Godbert et al, 2019). Egg yolk is a fat-in-water emulsion containing 50% dry weight; consisting of 65% lipids, 31% proteins and 4% carbohydrates, vitamins, and minerals (Kovacs-Nolan et al, 2005). Eggs are used to bind other ingredients and strengthen the dough (Indrani and Rao, 2007)
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