Flaxseed flour helps extend the shelf life of fresh pasta.

Flaxseed is a functional ingredient that has generated interest because of the nutritional and health benefits it offers. Flaxseed contains high levels of alpha linolenic acid, lignans and dietary fiber. Unfortunately, the high content of alpha linolenic acid limits the shelf life of flaxseed products. The acid causes lipid oxidation to occur.

Researchers at North Dakota State University determined the extrusion properties of semolina containing up to 20% flaxseed flour, and the effects of 15% flaxseed flour and packaging materials on the shelf life and quality of fresh pasta. In experiments, semolina was fortified with different levels of flaxseed flour. It was extruded and packaged under a modified atmosphere environment (nitrogen gas flushing) as well as in a vacuum environment. Then the product was stored at 4 C.

Flaxseed flour reduced the dough strength, which reduced the specific mechanical energy required to extrude spaghetti. The flour increased the stickiness and reduced the cooked firmness of the extruded spaghetti. However, flaxseed flour did not affect cooking loss. Researchers determined that packaging the product under a modified atmosphere or in a vacuum, and then storing the product under refrigerated conditions, enabled them to extend the shelf life of pasta containing flaxseed flour.

FYI: As excellent sources of alpha-linolenic acid, an omega-3 fatty acid, flaxseed and flaxseed oil are being investigated for potential heart health benefits. Research has suggested that the omega-3 fatty acids found in fish oil are beneficial in reducing total cholesterol, LDL-cholesterol (bad cholesterol) and triglyceride levels. Decreased levels of these lipids have been associated with decreased risk of cardiovascular disease.

Although the alpha-linolenic acid found in flaxseed oil is not identical to the omega-3 fatty acid found in fish, the body does convert the alpha-linolenic acid into the same type of omega-3 fatty acids found in fish oil in a somewhat slow and inefficient process. In addition to its omega-3 fatty acid content, the seed of the flax plant contains significant amounts of soluble fiber, mainly in the form of mucilage gum. Similar to the fiber found in oat bran and pectin, mucilage gum may help lower blood levels of cholesterol.

Further information. Frank Manthey, Department of Cereal and Food Sciences, Harris Hall, P.O. Box 5728, North Dakota State University, Fargo, ND 58105; phone: [phone]; fax: [phone]; email: [e-mail].