Sustainability practices in gastronomy: Development and evaluation of disaster food from flaxseed oil pulse

Food safety and sustainability are increasingly important issues today. This study investigates how flaxseed oil cake can be evaluated in terms of food safety and how it can be used as a disaster food. Flaxseed is a rich source of omega-3 fatty acids, fiber, and antioxidants. However, the cake that remains after flaxseed oil production is generally considered a by-product. The research examined the physical and chemical properties of flaxseed oil cake. Literature studies evaluated various methods for integrating the cake into different food products. For example, using the cake mixed with flour in products like bread and biscuits increases the nutritional value and extends the shelf life. The study also emphasizes the potential of flaxseed oil cake to develop resilient food products for use in disaster situations. Microbiological analyses and stability tests were conducted on the developed disaster food. The results showed that the product is safe and can maintain its nutritional value under long-term storage conditions. Sensory analyses also revealed that consumers provided positive feedback about the product. In conclusion, it was determined that flaxseed oil cake is an important resource for sustainable food systems and can be used as a disaster food. This study aims to contribute to the development of innovative food products in line with the goals of reducing food waste, increasing food security, and creating new culinary experiences. Evaluating flaxseed oil cake offers an approach that provides both economic and environmental benefits.