CHICAGO—Fortifying cinnamon raisin bagels with nutrient-rich flaxseed does not affect taste or texture, compared to other types of bagels, according to a new study published in the Journal of Food Science. Flaxseed contains valuable 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 the study. 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.
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 researchers concluded 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.