Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins

Roshina Rabaila National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanView further author information

Muhammad Tauseef Sultanb Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanCorrespondence[email protected]
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Abdur Rauf Khalidc Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, PakistanView further author information

Muhammad Faisal Manzoord Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China;e School of Food Science and Engineering, South China University of Technology, Guangzhou, China

https://orcid.org/0000-0002-3705-0277 View further author information

Muhammad Irfan Anwarf Department of Pathobiology, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, PakistanView further author information

Hafiz Shehzad Muzammila National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanView further author information

Muhammad Asim Shabbira National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanView further author information

Azhari Siddeegg Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, SudanCorrespondence[email protected]
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Rana Muhammad Aadila National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanCorrespondence[email protected]
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Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins

Table 1. Diet for the control, cholesterol, and flaxseed-fed rats.

Table 2. Ingredients in the standard muffin recipe in grams.

Table 3. Physiological markers of S- and T-trial.

Table 4. Laboratory biomarkers of S- and T-trials.

Table 5. Nutritional composition of flaxseed flour, its blends, and muffins.

Table 6. Farinographic characteristics for flaxseed supplemented blends.

Table 7. Colour indices of flaxseed supplemented muffins.

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Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins

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Table 1. Diet for the control, cholesterol, and flaxseed-fed rats.

Table 2. Ingredients in the standard muffin recipe in grams.

Table 3. Physiological markers of S- and T-trial.

Table 4. Laboratory biomarkers of S- and T-trials.

Table 5. Nutritional composition of flaxseed flour, its blends, and muffins.

Table 6. Farinographic characteristics for flaxseed supplemented blends.

Table 7. Colour indices of flaxseed supplemented muffins.

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