Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies

- This study shows good antioxidant potential of flaxseed for its commercial use.
- Cookies produced from flaxseed were higher in protein, fat, ash and fiber contents.
- Cookies containing 15% level of flaxseed flour were highly acceptable.
- Composite flour cookies showed higher TPC, AOA and RP than control cookies.

Replacement of wheat flour with varying levels of flaxseed flour (0-30%) on nutritional, functional and antioxidant properties of cookies was investigated. Cookies produced from composite flour mixes were significantly (p<0.05) higher in protein, fat, ash and fiber contents than the control. Flaxseed was found to be rich in antioxidant potential as evident from the higher total phenolic content, free radical scavenging activity and reducing power of composite flour cookies in comparison to control. The results indicated that as the concentration of flaxseed flour in the blend increased, the cookies became darker in color with a significant (p<0.05) increase in their spread factor. Sensory panellists rated cookies containing 15% level of flaxseed flour as highly acceptable in relation to their overall acceptability scores. Beyond this level of replacement the texture and flavour of cookies was adversely affected. Principal component analysis revealed that physicochemical and sensory properties of cookies produced by 10% replacement with flaxseed flour were closest to the control cookies.