Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

The objective of this study was to evaluate the nutritional value and acceptance of rusks prepared from three flaxseed cultivars (LC-2023, Jawahar-27, Jeevan) containing four different concentrations of flaxseed powder (FP) as partial replacement for wheat flour. The rusks were also evaluated for their total phenolic content and various antioxidant properties. The results revealed that there was a positive increase in ash, fat, protein, and fiber content of rusks with the increase in flaxseed level. The scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), and hydroxyl radicals was observed to be higher for flaxseed-incorporated rusks in comparison to wheat rusks only. All flaxseed-containing extracts protected DNA from damaging effect produced during Fenton' reaction as confirmed by the presence of DNA bands. The results for sensory parameters showed that color of rusks became darker with the increase in level of FP addition. Practical applicationsIn this study, the antioxidant potential of flaxseed incorporated rusks was studied in relation to their total phenolic content and their DNA damage protection activity (DDPA). The addition of flaxseed powder (FP) caused an increment of phenolics and antioxidant activity of rusks. The standardized rusk was acceptable up to 10% of flaxseed level based on the sensory attributes of rusk. Among all the cultivars studied, LC-2023 cv. exhibited the best nutritional and antioxidant characteristics and DDPA in comparison to other cultivars. Considering the results obtained in this study, rusks enriched with 10% of FP were suggested to be nutritionally superior with an acceptable sensory score and enhanced phytochemicals profile.