Vol. 9, Issue 8 (2020)

Author(s):
Ghatge PU, Sawate AR, Shinde EM and Syed HM

Abstract:
The goal of the present investigation was to grow nutra laddu with the incorporation of flaxseed of various proportions. To standardize processing technology and evaluate nutra laddu viz., chemical and fatty acid profile, antioxidant function, tactile, textural and microbial nutra laddu characteristics. The formulations were made using Whole Flaxseed, amaranth, Jaggery in Nutra laddu Preparation. The formulations were made using Whole Flaxseed, amaranth, Jaggery in Nutra laddu Preparation. For C0, C1, C2, C3, C4 and C5 respectively, different formulations were rendered with variation in whole Flaxseed level from 0 to 50 per cent. Using a 9-point hedonic scale, prepared nutra laddu analyzed organoleptic properties in terms of color and appearance, flavor, texture, taste and overall acceptability. Results showed that nutra laddu prepared with a 30 per cent supplement of Whole Flaxseed (C3) obtained the highest score (i.e. 8.0) was superior to the rest of the samples. Nutra laddu prepared with flaxseed has been found to be a rich source of protein and fiber. Therefore, flaxseed with strong nutritional and medicinal value can be well used as a functional ingredient for preparation of nutra laddu.