Vol. 10, Issue 11 (2021)

Author(s):
HK Rahangdale, SP Mishra, A Duggal, SS Shukla and GK Rana

Abstract:
The investigation carried out to fortify flaxseed at different levels was assessed on the both nutritional and sensory attributes of biscuits. The flaxseed as functional ingredient was incorporated by substituting refined wheat flour at 5%, 10%, 15%, 20% 25%, 35% and 40% respectively in biscuits. Incorporation of flaxseed flour up to 20% in biscuits were found to be more acceptable with the sensory score 7.9 out of 10 point hedonic scale was found superior to other one. A novel fortified biscuits was successfully produced and it was observed as the concentration of flaxseed increased the fat, ash, protein, fibre, EV, Ca and P meanwhile the carbohydrates were decreased. Moreover, the other nutritional parameters than its oil content, make it more favourable choice for baking industries to develop functional foods.