Product Development Considerations of Flaxseed (Linum usitatissimum) Supplementation for the Aging Population| A Pilot Study

• Main Author: Nguyen, Jenny Y.
• Language: EN
• Published: California State University, Long Beach 2018
• Subjects: Gerontology|Food science|Nutrition
• Online Access: http://pqdtopen.proquest.com/#viewpdf?dispub=10840274

<p> Obesity, cardiovascular disease, and vulnerability among older adults highlight a critical need for a careful consideration of effective and preventive dietary interventions. Consuming flaxseed, along with a well-balanced diet, has been shown to significantly improve weight, waist circumference, blood pressure, serum lipids, plasma glucose levels, and inflammatory biomarkers. Although flaxseed exhibits anti-inflammatory and antioxidant properties, little is known regarding its consumer acceptability among older adults. The objective of this study was to investigate the acceptability of a flaxseed bagel in individuals 50 years and older using a 9-point Hedonic rating scale, Paired Preference test, and Food Action (FACT) rating scale. There were no significant differences between the control bagel (0% flaxseed) and flaxseed bagel (23%) in sensory attributes (appearance, color, flavor, aroma, texture, and overall acceptability) and FACT ratings in 20 participants (69.0 &plusmn; 6.3 years old). Age was significantly associated with the overall acceptability of the flaxseed bagel (<i>p</i> = .004) while gender showed no association with overall acceptability and FACT ratings in both bagels. Appearance, color, flavor, and texture were strongly correlated (<i>p</i> &lt; .01) to overall acceptability in both bagels. Further exploration of consumer acceptance of flaxseed products among older adults is needed; clinical trials may also shed light on potential health impacts of regular flax consumption.</p><p>