Vol. 6, Issue 7 (2017)

Author(s):
C Lalmuanpuia, Shankar Suwan Singh And Vipin Kumar Verma

Abstract:
Bakery products are mainly prepared from wheat as its main ingredients. The present study was designed to develop fortified cookie using wheat flour blended with flaxseed flour and dried carrot pomace. Effects of fortification with 5% of carrot pomace and different levels of flaxseed flour were assessed on the nutritional and sensory quality of biscuit. The different formulations were T₀-(100:0:0), T₁- (85:10:05), T₂- (80:15:05), T₃- (75:20:05) in which the ratio is- wheat flour: flaxseed flour: carrot pomace. The samples were evaluated organoleptically by a group of five semi-trained panelists and rated the product using 9-point Hedonic scale. The samples of treatment T₂ containing 15% flaxseed flour was found the best in aspects of colour & appearance, flavor & taste and overall acceptability. T₁ sample containing 10% flaxseed flour was found to be best in body and texture. The chemical analysis result show that with the increase in the concentration of flaxseed flour, there was an increase in moisture, protein, fat, ash and crude fibber while there is decrease in the content of carbohydrate. Thus, compositing cookies with flaxseed flour and carrot pomace has proved to have improved nutritional properties as well as sensory attributes and it will help in increasing intake of protein, fats and fibers.