The Effects of Using Flaxseed as a Fat Substitute in Banana Muffins

Flaxseed consumption has been linked to lowering the risk for certain cancers and heart disease, which are leading causes of death in the United States. By using flaxseed in a baked product, such as muffins or bread, the nutritional value is higher and taste may be increased. Flaxseed can be used as a fat substitution or egg substitution in common recipes. To further research, this experiment used flaxseed as an oil substitution in banana muffins. Three different trials were used to compare partial and whole substitution levels. The experimental data shows that the water activity among the samples was fairly stable. Substituting 100% flaxseed for oil in the recipe produced a firmer baked product overall, while taste preferences were highly varied in each trial among the different samples. As a result, flaxseed is an inexpensive and positive way to increase the nutrition levels and lower risk for certain diseases without dramatically changing the characteristics of banana muffins.