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Vol. 10, Special Issue 12 (2021)

Normalization and improvement of flax seed assimilated baked foodstuffs with their value assessment

Author(s):
Pooja Maurya, Madhuri Verma and Akanksha
Abstract:
The demand of consumers has bigger for the new food products with taste, safety, convenience and nutrition. Nutrition has appeared an added dimension in the chain of food product development. Due to presence of various bioactive composites flaxseeds have been considered as wide-ranging medicinal food and found to be protective against various metabolic disorders. Flaxseed contains abundant useful constituents which have positive effects in disease inhibition. Several Recent studies have shown that the flaxseed in its whole or in its flour form can be incorporated in various recipes and can be developed in form of bakery and other products. Although scientific evidence supports flaxseed consumption but many people are still unaware of the benefits provided by flaxseed and its beneficial role in hindrance of disorders. Flaxseed or linseed (Linum usi tatissimum L.), comes from the flax plant, which is an annual herb. The objective of the study was the development of flaxseed powder value added products and their quality evaluation. Flaxseed powder in different ratio i.e. T1 (10%), T2 (20%), T3(30%), T4(40%), T5(50%) and T6(60%) with wheat flour. Several preliminary trials were conducted to standardize flaxseed powder and finally therefore T3 was found more acceptable. Flaxseed powder products (Biscuit and muffin) were compared with control product and found that overall acceptability of flaxseed was more when compared to control. Nutrient content was significantly higher in flaxseed products compared to control.
Pages: 551-557  |  384 Views  100 Downloads
How to cite this article:
Pooja Maurya, Madhuri Verma and Akanksha. Normalization and improvement of flax seed assimilated baked foodstuffs with their value assessment. The Pharma Innovation Journal. 2021; 10(12S): 551-557. DOI: 10.22271/tpi.2021.v10.i12Si.9479

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