Brown Flaxseed Research Articles

Advanced Oxidative Decontamination of Flax and Its Impacts on Storage.

The metabolic actions of storage fungi and other microorganisms can cause spoilage and post-harvest losses in agricultural commodities, including flaxseed. These microbial contaminants are oxidized with hydroxyl radicals that are efficiently generated when ozone, hydrogen peroxide (H2O2) and ultraviolet (UV) light react in an advanced oxidative process (AOP). The present work explores what we believe is the first application of an AOP technology to reduce mould on whole brown and yellow flaxseed. The impact of AOP on storage and quality parameters was assessed by measuring the fatty acid value (FAV), germination rate, moisture content (MC) and visible mould growth after 12weeks of storage at 30°C and 75% relative humidity (RH). Under these conditions, the yellow decontaminated flaxseed showed a 31% decrease in the number of seeds with visible mould without any adverse effect on germination rate, FAV and MC. In contrast, the same AOP treatment created an insignificant decrease in mould in stored brown flaxseed, at the cost of decreasing the germination rate and increasing FAV. The adverse effects of AOP on brown flaxseed were not readily apparent but became measurable after storage. Moreover, Fourier transform infrared (FTIR) spectroscopy was utilized to explore the rationale behind the different reactions of flaxseed varieties to AOP. The corresponding results indicated that the tolerance of yellow flaxseed to AOP might be related to its richness in olefins. The authors believe that technologies that harness advanced oxidative processes open new horizons in decontamination beyond ozone alone and towards increasing the shelf life of various agri-food products.

Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.

To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.

The Effect of Extraction Method on Physicochemical Properties of Mucilage Extracted from Yellow and Brown Flaxseeds

Background: Mucilage is an important polysaccharide with a broad range of physicochemical properties and antioxidant activity that is widely used for various applications in the medicine and food industries. Objectives: This study aims to evaluate the effect of the extraction method on the physicochemical properties of mucilage extracted from yellow and brown flaxseeds. Methods: Mucilage was extracted by different methods: heating, sonotrode, and bath sonication. The extracted mucilage was evaluated for mucilage extraction efficiency (MEE%), solubility, water-binding capacity (WBC%), antioxidant activity, and foam stability. Results: In all extraction methods, the MEE% of yellow flaxseed was significantly higher than that of brown flaxseed. The antioxidant activity of mucilage extracted from brown and yellow flaxseed was 43.65 ± 1.86% and 12.65 ± 1.23%, respectively (P < 0.001). In all extraction methods, the solubility of mucilage was increased by enhancing the temperature. Significantly, higher solubility (P < 0.01) and stronger foam stability (P < 0.001) was obtained for mucilage extracted from brown flaxseed. The highest foam stability was obtained by the sonotrode method. Mucilage extracted by sonotrode and bath sonication methods showed significantly stronger (P < 0.01) water-binding capacity (WBC%) compared to that of the heating method. Conclusions: Our results showed that the ultrasonic methods, especially sonotrode, due to their positive effects on physicochemical properties of mucilage, could be more appropriate methods for extraction of mucilage.

Brown and golden flaxseed reduce intestinal permeability and endotoxemia, and improve the lipid profile in perimenopausal overweight women

The effect of brown and golden flaxseeds on lipid profile, oxidative stress, intestinal permeability, endotoxemia, and fasting glycaemia of perimenopausal overweight women was investigated in this clinical trial. Thirty participants were divided into control (CG), brown flaxseed (BF), and golden flaxseed (GF) groups. BF and GF received 40 g of brown and golden flaxseed for 12 weeks. Venous blood samples were collected at the beginning and at the end. Intestinal permeability analysis was performed by urinary excretion of lactulose and mannitol. There was significant reduction in intestinal permeability in flaxseed groups, with delta of lactulose/mannitol ratio smaller (p ≤ 0.05). LPS levels were reduced in the flaxseed groups, whereas low-density lipoproteins (LDL) was decreased in the GF group (p ≤ 0.05). Flaxseed consumption did not change oxidative stress markers and glycaemia. Flaxseed consumption, especially golden flaxseed, reduced intestinal permeability and improved the lipid profile, showing positive effects on metabolic changes caused by menopausal transition. HIGHLIGHTS Brown and golden flaxseeds show a high content of insoluble fibre and alpha-linolenic acid, and brown flaxseed presented higher antioxidant activity. Golden flaxseed improved the lipid profile. Brown and golden flaxseeds reduced intestinal permeability and endotoxemia. Brown and golden flaxseed can be a promising alternative for the prevention of metabolic changes caused by menopausal transition, and for the improvement of the intestinal health.

A method for a comprehensive lipidomic analysis of flaxseed (Linum usitatissimum) with the use of LC–Q-TOF-MS and dispersive micro-solid-phase (μDSPE) extraction

Flaxseed (FS) is one of the richest sources of α-linolenic acid oil and lignans, and it is suggested that the consumption of flaxseed may contribute to the prevention of certain chronic diseases such as many types of cancer, diabetes, cardiovascular diseases and cerebrovascular stroke. Here, we demonstrate a new method for comprehensive FS lipidome profiling with the use of LC–Q-TOF-MS and dispersive micro-solid-phase extraction. The effects of stationary phase amount, flaxseed amount and different organic solvents for non-polar lipid elution on the FS lipidome coverage were investigated. The developed and validated protocol allowed for improved monitoring of both polar and non-polar lipids simultaneously, overcoming the challenge of low- and high-abundance lipid species. Furthermore, the method was applied to characterize a set of brown flaxseed and yellow flaxseed samples, as well as flaxseed meal.

Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions

The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, dynamic rheological and thermal properties of gums isolated from brown and golden flaxseeds were assessed. Gum extraction under near-to-isoelectric point conditions did not impair the extraction yield, residual protein and ash content, whilst it resulted in minor changes in the sugar composition of the flaxseed gum extracts. The deconvolution of the GPC/SEC chromatographs revealed the presence of four major polysaccharidic populations corresponding to arabinoxylans, rhamnogalacturonan–I and two AX-RG-I composite fractions. The latter appeared to minimise the intra- and interchain polymer non-covalent interactions (hydrogen bonding) leading to a better solvation affinity in water and lyotropic solvents. Golden flaxseed gums exerted higher molecular weight (Mw = 1.34–1.15 × 106 Da) and intrinsic viscosities (6.63–5.13 dL g−1) as well as better thickening and viscoelastic performance than the brown flaxseed gum exemplars. Golden flaxseed gums exhibited a better thermal stability compared to the brown flaxseed counterparts and therefore, they are suitable for product applications involving severe heat treatments.

Improving the Performance of Flax Seed Gum using Metal Oxides for Using as a Thickening Agent in Printing Paste of Different Textile Fabrics

Flax seeds gum is a heteropolysaccharide consist of neutral and acidic components that makes up approximately 8% of seed mass. Flaxseed gum was extracted from brown flaxseeds by the hot water extraction method. The rheological properties and the viscosity of the printing paste were measured. The effect of flaxseeds gum on the printing properties of different fabrics (natural and synthetic fabrics) was studied by measuring the color strength value (K/S) and related color parameters of the printed fabrics. Flaxseeds gums do have inherent problems associated with their use as a thickener including uncontrolled rates of hydration, drop-in viscosity on storage, and the possibility of microbial contamination to Improving the Performance of Flax Seed Gum. Two different metal oxides including titanium dioxide and zinc oxide in normal form and Nano form were prepared and characterized to Improving the Performance of Flax Seed Gum. The presence of metal oxides in both their natural and nanoforms on flaxseeds gum was found to significantly increase its resistance to bacteria and fungi as well as its life span and ability to resist rotting for the longest time feasible.

Do Bioactive Food Compound with Avena sativa L., Linum usitatissimum L. and Glycine max L. Supplementation with Moringa oleifera Lam. Have a Role against Nutritional Disorders? An Overview of the In Vitro and In Vivo Evidence.

Functional clinical nutrition is an integrative science; it uses dietary strategies, functional foods and medicinal plants, as well as combinations thereof. Both functional foods and medicinal plants, whether associated or not, form nutraceuticals, which can bring benefits to health, in addition to being included in the prevention and treatment of diseases. Some functional food effects from Avena sativa L. (oats), Linum usitatissimum L. (brown flaxseed), Glycine max L. (soya) and Moringa oleifera have been proposed for nutritional disorders through in vitro and in vivo tests. A formulation called a bioactive food compound (BFC) showed efficiency in the association of oats, flaxseed and soy for dyslipidemia and obesity. In this review, we discuss the effects of BFC in other nutritional disorders, as well as the beneficial effects of M. oleifera in obesity, cardiovascular disease, diabetes mellitus type 2, metabolic syndrome, intestinal inflammatory diseases/colorectal carcinogenesis and malnutrition. In addition, we hypothesized that a BFC enriched with M. oleifera could present a synergistic effect and play a potential benefit in nutritional disorders. The traditional consumption of M. oleifera preparations can allow associations with other formulations, such as BFC. These nutraceutical formulations can be easily accepted and can be used in sweet preparations (fruit and/or vegetable juices, fruit and/or vegetable vitamins, porridges, yogurt, cream, mousses or fruit salads, cakes and cookies) or savory (vegetable purees, soups, broths and various sauces), cooked or not. These formulations can be low-cost and easy-to-use. The association of bioactive food substances in dietary formulations can facilitate adherence to consumption and, thus, contribute to the planning of future nutritional interventions for the prevention and adjuvant treatment of the clinical conditions presented in this study. This can be extended to the general population. However, an investigation through clinical studies is needed to prove applicability in humans.

Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility

The growing world population and its environmental impact motivate searching for new protein sources for the human diet. Agro-industrial by-products are potential sources due to high protein content. This study characterized meals from five sources (pumpkin seed, flaxseed, chia seed, sesame seed, and grapeseed), about the proximate composition, antinutritional factors (ANFs), amino acid profile (AA), and in vitro protein digestibility (IVPD). These by-products present protein content up to 40% and IVPD between 70-85%. ANFs results presented a low phytic acid content for all seed meals and high tannins content in grapeseed meal. In terms of essential AA, the chia seed meal did not show any deficiency. In contrast, the first limiting AA in sesame meal and brown flaxseed meal was lysine, and in pumpkin seed meal, grapeseed meal, and flaxseed meal were sulfur amino acids. These agro-industrial by-products are alternatives for replacing animal protein sources due to recovering high-quality proteins, minimizing adverse environmental impacts, and conserving scarce natural resources.

Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage.

Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils—brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels—were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.

Combination therapy of flaxseed and hesperidin enhances the effectiveness of lifestyle modification in cardiovascular risk control in prediabetes: a randomized controlled trial

BackgroundRegarding the increasing prevalence of cardiometabolic abnormalities, and its association with non-communicable chronic diseases, providing preventive and therapeutic strategies is a priority. A randomized placebo-controlled study was conducted to assess the effects of combination therapy of milled brown flaxseed and hesperidin during lifestyle intervention on controlling cardiovascular risk in prediabetes.MethodsA total of forty-eight subjects were randomly assigned to receive lifestyle intervention plus combination therapy of brown flaxseed (30 g milled) and hesperidin (two 500 mg capsules) or lifestyle modification alone for 12 weeks. Changes from baseline in anthropometric measures, lipid profile and atherogenic indices, glucose homeostasis parameters, and inflammatory biomarkers was assessed as a primary end point.ResultsAnthropometric data comparison between the two groups showed a significant reduction in weight (p = 0.048). Waist circumference reduction was about twice that of the control group (− 6.75 cm vs − 3.57 cm), but this difference was not statistically significant. Comparison of blood pressure changes throughout the study indicated a greater reduction in blood pressure in the intervention group rather than control group (− 5.66 vs. − 1.56 mmHg, P = 0.049). Improvements of lipid profile and atherogenic indices, glucose homeostasis parameters, and inflammatory biomarkers in flaxseed-hesperidin group was significantly more than the control group after 12 weeks of intervention (p < 0.05).ConclusionOur results indicate that co-administration of flaxseed and hesperidin as an adjunct to lifestyle modification program is more effective than lifestyle modification alone in the metabolic abnormalities remission of prediabetic patients.Trial registration: The trial was registered with ClinicalTrials.gov, number NCT03737422. Registered 11 November 2018. Retrospectively registered, https://clinicaltrials.gov/ct2/results?cond=&term=NCT03737422&cntry=&state=&city=&dist=.

Bioaccessibility and bioavailability of calcium in sprouted brown and golden flaxseed

Germination promotes changes in the composition of seeds by providing potential nutritional and health benefits compared with unsprouted seeds. This study investigated the influence of germination on the bioaccessibility and bioavailability of calcium in brown flaxseed (BF) and golden flaxseed (GF). Germination did not influence the calcium levels of BF or GF, but the sprouted GF (SGF, 265.6 ± 12.9 mg) presented higher levels of calcium than the sprouted BF (SBF, 211.6 ± 3.20 mg). Tannin levels were similar among the groups (GF = 79.97 ± 3.49 mg; SGF = 78.81 ± 0.77 mg; BF = 81.82 ± 2.61 mg; SBF = 79.24 ± 4.58 mg), whereas phytate and oxalate levels decreased after germination. Germination reduced the phytate:calcium and oxalate:calcium molar ratios. In the in vitro study, germination increased calcium bioaccessibility (GF = 35.60 mg versus SGF = 41.45 mg; BF = 31.01 mg versus SBF = 38.84 mg). In the in vivo study, all groups present similar levels of urinary calcium (GF = 1.04 mg versus SGF = 2.06 mg; BF = 1.68 mg versus SBF = 1.35 mg) and fecal calcium (GF = 5.06 mg versus SGF = 6.14 mg; BF = 6.47 mg versus SBF = 8.40 mg). The calcium balance/day of the SBF group (37.97 mg) was smaller than the control group (47.22 mg). The germination maintained the plasma levels of calcium, phosphorus, creatinine, and alkaline phosphatase similar among the groups. No changes were observed in morphology and calcium levels of animal femurs. The germination reduced the antinutritional factor in both flaxseed varieties. Although there was an improvement in the in vitro bioaccessibility of calcium, the germination did not increase calcium absorption and balance in the animals, which may be due to the interaction with other compounds in the organism. © 2020 Society of Chemical Industry.

Characterisation of flaxseed cultivars based on NIR diffusion reflectance spectra of whole seeds and derived samples

Discrimination of yellow and brown flaxseed cultivars was made based on diffusion reflectance FT-NIR spectra of whole seeds. The spectra of flaxseed kernels, hulls, defatted flours, and oils were also measured for comparison. Hierarchy cluster analysis (HCA) and principal component analysis (PCA) were used for the discrimination. Multivariate analyses of FT-NIR spectra led to satisfactory discrimination of all flaxseed cultivars of this study mainly according to the nutritionally important fatty acid composition that was confirmed by comparison with the corresponding spectra of flaxseed kernel and oil. By contrast, spectral features of proteins, polysaccharides, and tannins predominated in the FT-NIR spectra of flaxseed hulls and defatted flours.

Evaluation of grain and oil quality of packaged and ozonized flaxseed

Flaxseed (Linum usitatissimum L.), high in substances with functional properties, depends on good practice for assuring the post-harvest quality and maintenance of its nutritional properties. This study evaluated the effect of ozonation and two types of packaging on the grains and oil quality of brown and golden flaxseed stored. The freshly harvested grains were kept in three different conditions viz. control, polyethylene-coated paper packaging and polypropylene plastic packaging for 90 days at room temperature (21 ± 2 °C), with four replicates of 1.5 kg. Ozone injection occurred within a 110 m³ room containing the packages at 10 ppm for 120 min. The results showed that ozonation on different types of packaging and storage did not influence the moisture content of the grains and index peroxide on flaxseed oil. The golden flaxseed variety showed an increase in free fatty acids after storage, as well as mean values for higher fungi count than those of brown flaxseed, indicating higher contamination. The packaging influenced the lipid content for both varieties studied, and, for brown flaxseed, the polyethylene-coated paper packaging showed better maintaining of quality after storage. The type of packaging influenced the color parameters only before of the storage, i.e., instants after ozone application, and the polyethylene-coated paper packaging presented color values similar to the control, indicating that exposure to the ozone gas did not alter the grains. Thus, polyethylene-coated paper packaging showed better conservation of lipids and maintenance of color parameters. Further studies are desirable to determine the appropriate package for the ozonation process and storage of golden flaxseed.

Production and characterization of passion fruit jellies with brown flaxseed seeds

O objetivo deste trabalho foi elaborar e caracterizar geleias de maracujá do tipo extra com adição de diferentes concentrações de sementes de linhaça marrom (1,5, 2,5 e 3,5%). As geleias foram analisadas em relação às suas características físico-químicas (pH, acidez total titulável, sólidos solúveis totais, açúcares totais, açúcares redutores e não redutores , teor de água, vitamina C, lipídeos e cinzas) e compostos bioativos (flavonóides totais, antocianinas totais e carotenóides totais). O maracujá se mostrou como alternativa explorável para seu uso na fabricação de geleias de maracujá com linhaça. Observou-se nas geleias que com o aumento da concentração de linhaça houve aumento dos flavonóides e antocianinas, que representam compostos bioativos importantes para a saúde humana e no combate a doenças, indicando assim que as geleias deste estudo podem ser consideradas funcionais.

Brown Flaxseed Prevents DNA Damage Induced by 1,2-Dimethylhydrazine in a Pre-Clinical Model

ABSTRACT The study evaluated the effects of brown flaxseed supplementation in natura on the prevention of DNA damage induced by 1,2-dimethylhydrazine (DMH) in vivo. The experimental groups were Negative and Positive Controls and the protocols of Pre-treatment, Simultaneous, Post-treatment, Pre+continuous in relation to the supplementation of brown flaxseed and administration with carcinogenic compound. The results showed that brown flaxseed supplementation does not cause genomic and genetic damage. In addition, brown flaxseed showed a chemopreventive food that reduced the damages assessed by the comet assay up to 94.07x and the damages assessed by the micronucleus assay up to 91.88x. Brown flaxseed supplementation also increased the frequency of monocytes and lymphocytes indicating immunological improvements. Thus, brown flaxseed supplementation is considered safe and reduces the frequency of DNA damage that can lead to tumors. Therefore, if these events are confirmed in humans, flaxseed will have reinforced its indication as a functional chemopreventive food in the prevention of cancer.

Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality

Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

Comparative effects of brown and golden flaxseeds on body composition, inflammation and bone remodelling biomarkers in perimenopausal overweight women

Flaxseed may improve the adverse effects of the lack of oestrogens. This study compared the effects of brown and golden flaxseed intake on body composition, inflammation and bone biomarkers in overweight perimenopausal women. The participants were divided into groups: control, brown, and golden flaxseed and received a calorie-restricted diet plan of 250kcal per day. The brown and golden flaxseed groups consumed 40g of the respective flaxseed per day for 12weeks. Both flaxseeds reduced waist circumference, but the golden flaxseed also reduced body weight, body mass index, and fat mass. Flaxseed supplementation, irrespective to the variety, had no significant effect on pro-inflammatory (TNF-α, IL-1β, and IL-6) and anti-inflammatory (IL-10) biomarkers, hormones (25(OH)D3 and 17β-oestradiol) or on the bone formation (osteocalcin) and resorption (N-terminal telopeptide of type I collagen - NTX-I) biomarkers. Brown flaxseed was less effective than the golden flaxseed in modifying body composition of perimenopausal women.

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties.

The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at five levels. The microstructure of dough was assessed by epifluorescence light microscopy. The substitution of 4.81/100g for brown flaxseed and 5.07/100g for golden flaxseed was found optimal. At the optimum level of brown and golden flaxseed, the water absorption of 55.07/100g, dough development time of 1.28min and dough stability of 10.04min was observed. In terms of protein quality the optimum values were 0.41Nm for C2 and 0.69 for C1-2, and in terms of starch characteristics they were 1.56Nm for C3, 1.14 for C3-2, 1.33Nm for C4, 0.20 for C3-4, 1.97Nm for C5 and 0.60 for C5-4.

Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p &lt; 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread overall acceptability.