Study of physicochemical and organoleptic flaxseed properties as a food component

The aim of this study is to analyze the physicochemical and organoleptic properties of fresh, sprouted, and infrareddried sprouted flaxseed grown in various regions of the Russian Federation. Objectives: to determine the quantitative content of total acidity, free organic acids, and phenolic compounds in fresh, sprouted, and dried flaxseed from various regions; to conduct an organoleptic evaluation of fresh, sprouted, and dried flaxseed. The study demonstrated high retention of beneficial biologically active substances when using infrared drying at 50 °C, using phenolic compounds as an example. A direct proportional relationship was found between sprout length and phenolic content. A correlation analysis was conducted to obtain a linear correlation equation and a linear correlation coefficient between the phenolic compound content of fresh flaxseed and the phenolic compound content of dried, sprouted flaxseed dried in infrared at 50 °C. Dry matter and moisture contents varied between samples due to the different physical states of the test samples. Fresh flaxseed contains small amounts of free organic acids, which are not retained during germination due to the biochemical reactions involved. Consequently, they are not present in sprouted or dried sprouted flaxseed. A tasting rated all the test samples as having the highest quality. The organoleptic evaluation of the test samples allows us to recommend sprouted and dried sprouted flaxseed for use in food production as a raw material supplement or as the main raw material in food product formulations.