Low-fat ground viscous seeds as an affordable binding agent

摘要

A method for producing a food product, comprising the step of mixing 1.0 to 20.0% by weight of flaxseed and 80.0 to 99.0% by weight of an ingredient in water, wherein the flaxseed is 30% by weight. forming the mixture of flaxseed and inclusions by one or more of (i) molding, (ii) rolling and cutting, and/or (iii) extrusion and cutting. and drying the mixture to form a food product. The invention further relates to a food product comprising 1.0 to 20.0% by weight of flaxseed, wherein said flaxseed contains less than 30% by weight of fat and said food product is free of animal products. [Selection diagram] None