Effect of flax addition on the taste acceptability of bagels

February 22, 2012

A study published in the Journal of Food Science shows that the taste and texture of cinnamon raisin bagels is not as affected by the addition of flaxseed compared to other types of bagels. Flaxseed contains nutrients that may reduce the risk of cardiovascular disease by lowering LDL cholesterol levels over time, decrease blood pressure levels, and reduce inflammatory markers involved in hardening of the arteries.

Milled flaxseed can be easily incorporated in many different kinds of bakery products such as breads, muffins, cookies, and bagels. Because bagels are a popular food item for those seeking healthier food options, they were chosen for this study. But, because flavor is of prime importance in consumer acceptance, the challenge was to create a bagel that appealed to consumers but still had the levels of flaxseed necessary (23%) to deem the bagels as truly fortified.

Volunteers in the study were both students and staff, male and female, ages 18–65 from the University of Manitoba. All the participants had previous experience with evaluating baked products. Although the presence of flax significantly lowered the flavor acceptability of all bagels, the cinnamon raisin flavor of bagel was rated higher compared to plain and sesame bagels perhaps because of greater sweetness intensity. The study concluded that cinnamon raisin appears to be a promising flavoring alternative for flaxseed bagels in the future for clinical trials or as part of the daily diet.

Abstract