Quality and Antioxidant Properties of Pound Cakes Supplemented with Flaxseed Powder

ABSTRACT The feasibility of incorporating flaxseed powder up to 8 % (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2 % flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2 % flaxseed powde