Vol. 13, Issue 10 (2024)

Author(s):
Daimu Basumatary, TVN Padmavathi, T Supraja and Praduman Yadav

Abstract:
Plant-based butter is typically made from a blend of vegetable oils like coconut, avocado, and/or olive oil. Nuts and seeds are typically eaten as a convenient and flavorful snack when they are roasted, due to their palatability and ease of consumption. However, advancements in technology have led to a surge in the availability of various nut and seed-based snacks and processed goods in the market. In particular, butter-based products have become increasingly popular in recent years. The presence of high level of fat in dairy butter has underscored the necessity for a range of alternative plant-based butter options. Various combinations of flaxseed and groundnut in proportions ranging from 0-100 were utilized to create and select optimum formulation for the flaxseed butter. Sensory evaluation was carried out using a 9-point hedonic scale based on that the three highly rated products were chosen as the most suitable formulation for flaxseed butter production.