INTEGRATIVE ASSESSMENT OF NUTRITIONAL PROFILE, BIOACTIVE POTENTIAL, STRUCTURAL INTEGRITY, MICROBIAL VIABILITY, AND SENSORY QUALITY IN FLAXSEED-SUPPLEMENTED SUFU

Abstract

The growing demand for functional, plant-based foods has renewed interest in fermented soy products such as Sufu, valued for their enhanced digestibility and nutraceutical potential. This study examined the effect of flaxseed (Linum usitatissimum L.) supplementation (0%, 5%, 10%, and 15%) on the nutritional profile, bioactive potential, structural attributes, microbial viability, and sensory quality of Sufu. Flaxseed-enriched formulations were prepared through traditional mold and lactic acid bacteria fermentation, followed by brining and aging. Flaxseed addition significantly improved the nutritional and bioactive characteristics. Enzymatic activity of protease and lipase increased notably in flaxseed-supplemented treatments, indicating improved protein and lipid metabolism during fermentation. Enhanced viability of lactic acid bacteria confirmed the probiotic potential of the product. Sensory evaluation identified the 10% flaxseed treatment (T2) as the most acceptable, combining favorable flavor, aroma, and texture. Overall, flaxseed supplementation particularly at 10–15% enhanced the structural stability, functional value, and sensory attributes of Sufu, supporting its development as a health-oriented, plant-based fermented food aligned with modern dietary and sustainability trends.