Pandurang N Marpalle, Sachin K. Sonawane, Shalini S. Arya*
*Corresponding author
Institute of Chemical Technology, Food Engineering and Technology Department, NM Parikh Marg, Matunga, Mumbai, 400 019, India

Abstract

Flaxseed is popular oil seed crop rich in nutrients like protein, dietary fibre and omega- 3 fatty acid. It is well known that these nutrients help in controlling glycaemic response and provide antioxidant, and antihypertensive activity. Keeping this in mind recent research is focused on incorporation of flaxseed in different food products. Efforts were made in the present review to brief on plausible effect of flaxseed incorporation in food products such as dough rheology, oxidative stability of alpha linolenic acid, sensory and quality attributes.

ABBREVATIONS: ALA- alpha-linolenic acid –LNA, LA - linoleic acid, EPA - eicosapentaenoic acid, DHA- docosahexaenoic acid, DPA - docosapentaenoic acid, SDG- secoisolariciresinol diglucoside, AA - arachidonic acid, ED- enterodiol, EL- enterolactone

INTRODUCTION
Flaxseed, or Linseed (Linum Usitatissimmum), popularly known as Alsi, Jawas, Aksebija in Indian languages, is a blue flowering Rabi crop and a member of family Linaceae. Flaxseed is known for its unique nutrient profile which contains fat 41%, protein 20%, total dietary fibre 28%, moisture 7.7%, and ash content 3.4% (1). The composition of flaxseed can vary with genetics, growing environment, seed processing and method of analysis (2). Recently there has been much attention given towards flaxseed due to its health benefits. Daily consumption of flaxseed helps in the improvement of glycaemic control in obese men and women with pre-diabetes (3). This is because of the flaxseed protein which has anti- diabetic and antihypertensive activity (4). Recently in a study of rat it has been proven that oil from flaxseed reduces glycation and oxidative stress and it improves ...