Vol. 11, Issue 5 (2022)

Author(s):
B Amala and RB Kshirsagar

Abstract:
Flaxseed is one of the richest sources of omega-3 fatty acids, protein and dietary fibre. Stevia is a non-energetic, natural sweetener. These two substances have antibacterial and fungi static properties. With the addition of flaxseed and stevia, the microbiological load can be decreased. The multigrain bar was supplemented with flaxseed (15%) and stevia (25,50,75,100% sugar substitution). The multigrain bar’s consumer acceptance was assessed using a 9-hedonic scale, with the sample containing 1.12% stevia substitution was chosen. The proximate, microbiological and organoleptic quality of the selected bars were evaluated. The flaxseed and stevia samples were compared with the control sample. Susceptibility4 to microbial growth was observed, a decrease in overall plate count and yeast/mold count was due to antibacterial and antifungal properties of stevia. Flaxseed and stevia containing foods are safe to use for diabetic patients and maybe beneficial and can be utilized without fear of pathogenic spoilage and food born illness.