Vol. 12, Issue 2 (2023)

Author(s):
Khushal Solanki, Arunkumar H and H Manjunatha

Abstract:
The present research analyzed the functional and chemical properties of flaxseed based extruded paneer. The flaxseed flour was used at different level 5, 10 and 15% for preparation of extruded paneer. The WSI and WAI were increasing and OAI was decreasing with the increasing of flaxseed flour in extruded paneer. The highest protein (45.21%), fat (21.80%), minerals (3.26%) and fibre (6.72%) was in 15 percent flaxseed based extruded paneer. The carbohydrates content was highest in control sample with 28.79%.