Functional Significance of Flax Seeds and Practice of Their Use in Food Technologies

Due to the unique properties, flax seeds arouse our interest as a source of biologically active substances necessary for functional nutrition and maintaining active human health. The seeds are rich in essential polyunsaturated fatty acids, dietary fibre, high-grade protein, polypeptides and lignans, which belong to the class of phytoestrogens that support the most important physiological functions of the human body. The data of the practical usage of flax seeds in food technologies that are aimed at creating healthy food products are scattered in the domestic scientific literature. The purpose of this review is to summarise information published in domestic and foreign literature on the analysis of the functional significance of flax seeds and their practical usage in food products. The data prove the promising qualities and the necessity of the widespread introduction of this crop in food technology. Based on the analysis of the functional significance of flax seeds and the processed products, the practical feasibility of their widespread usage in food technology was investigated. The paper gives brief information about the history of flax and the dynamics of flax seed production in Russia. Based on the analysis of scientific sources, the role of biologically active substances and functional ingredients of flax seeds in reducing the risk and preventing a number of diseases (oncological, cardiovascular, etc.) is shown. The information is based on the results of studies on the introduction of flax seeds into a wide range of products. Flax seeds are used mainly in a whole, crushed form or in the form of flour. In addition to flour and oil, upcoming functional food ingredients are protein and polysaccharide that are the byproducts of flax seed processing. It is shown that flax seeds and the products of the stages of processing are used to increase the nutritional value of baked products; they are useful for flour, confectionery, dairy, meat, and other products including extruded ones. The data on the optimal content of flax seeds and their ingredients in food products are presented. It was shown that their organoleptic and physicochemical properties could be improved. A lot of scientific research of flax seeds is a reasonable confirmation of the need for the widespread introduction of this multifunctional crop in food technology of the 21st century.

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