Effect of Germination on the Proximate, Physical, Functional, Antinutritional and Sensory Properties of Wheat–Flaxseed Composite Biscuits

Abstract

Functional properties such as water and oil absorption capacities, emulsion capacity and stability, and foaming capacity also improved with increasing substitution, indicating enhanced functionality for bakery applications. Although higher flaxseed levels influenced biscuit dimensions, the 5% substitution level produced biscuits with the most desirable physical characteristics, including weight, height, and spread ratio. Germination effectively reduced antinutritional compounds, with marked decreases in phytate, tannin, oxalate, saponin, and trypsin inhibitor activity, reflecting the beneficial effect of enzymatic degradation during germination. Sensory evaluation showed that biscuits containing 5% germinated flaxseed flour were as acceptable as the control in terms of taste, aroma, texture, and overall acceptability, whereas higher substitution levels slightly reduced consumer preference. Overall, the findings demonstrate that incorporating 5% germinated flaxseed flour into wheat biscuits is an effective strategy for producing nutrient-enriched functional biscuits with improved functional properties, lower antinutritional factors, and high consumer acceptability, making them a promising option for health-conscious consumers.