Quality, Nutritional Composition, and Antioxidant Potential of Muffins Enriched with Flax Cake

The aim of this study was to investigate the im pact of incorporating flaxseed cake into wheat muffins on the levels of selected nutritional and bioactive compounds, specifically total polyphenols, phenolic acids, flavonols, and flavonoids. The influence of different levels of this additive on the quality attributes of the final product—such as color, texture, and volume—was also assessed. Furthermore, the health-promoting potential of the enriched muffins was analyzed using two free radical scavenging methods (DPPH and ABTS). The findings demonstrated that incorporating flax cake significantly increased the content of polyphenols and flavonoids (up to threefold) and phenolic acids (up to fortyfold). This highlights the potential of using flax cake to enrich food products and enhance the bioactive compound content of wheat muffins. Higher levels of flax cake addition (20%, 30%, and 40%) resulted in a notable increase in antioxidant activity, thereby enhancing the health-promoting properties of the muffins. Muffins with a 10% addition of flax cake exhibited comparable volume and reduced hardness relative to the control and a pleasant color.