The objective of this work is the evaluation of some biochemical, pharmacological and nutritional properties of flaxseed (Linum usitatissimum L.) with a view to its application as a dairy dessert. Five dessert formulations were developed by substituting the milk powder and the carrageenan gelling agent with flaxseed powder. Biochemical analysis and the sensory quality of the different formulations were carried out.

The results of the phytochemical analysis show that flaxseed is rich in bioactive substances, namely flavonoids, carotenoids, alkaloids, tannins, quinines and mucilage. The extraction yield of the latter is of the order of 7.08%. In addition, it is rich in unsaturated fatty acids linolenic acid (52.69%), linoleic acid (15.96%) and oleic acid (20.21%). The evaluation of the antioxidant power of the aqueous extracts and mucilage of this seed carried out using the DPPH free radical scavenging method indicated that the two extracts showed considerable antioxidant activity of, respectively, 18.97±4.27% and 12.31±4.96% at a concentration of 0.025g/ml (crude extract).

The formula F1 composed of 50g of flaxseed powder without cocoa was chosen as the best formulation by tasters for its texture, smell, taste and color. It is also rich in flavonoids.

Dairy dessert based on flaxseed powder could be considered as a new functional dessert containing healthy food.