Potential use of Flaxseed and Chia as a source of functional fatty acids for incorporation in cereal-based products.

This project explores the potential of flaxseed (Linum usitatissimum) and chia (Salvia hispanica) as rich sources of functional fatty acids, aiming to incorporate them into cereal-based products (tortilla, tamales and bread). These seeds are recognized for their high content of polyunsaturated fatty acids, particularly alpha-linolenic acid (ALA), an essential omega-3 fatty acid that plays a key role in cardiovascular health and overall well-being.

With the increasing demand for functional foods, fortifying cereal products with flaxseed and chia represents an innovative strategy to enhance their nutritional profile by increasing healthy lipid content without compromising sensory or technological quality. This study will assess the stability of fatty acids during processing, as well as their impact on texture, flavor, and consumer acceptance.

The methodology includes the chemical characterization of the seeds, and the development of optimized formulations.

The impact of this project extends beyond product development, promoting healthier alternatives in the food industry and encouraging the consumption of natural ingredients with beneficial health properties. The incorporation of flaxseed and chia into cereal-based products could contribute to a more balanced diet, helping to meet essential fatty acid requirements in the population’s nutrition.

In conclusion, this research aims to generate scientific knowledge and practical solutions for the food industry, supporting the development of innovative functional foods aligned with health and wellness trends.