Food Science Research Journal

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Effect of Incorporation of Flaxseed Flour on the Nutritional and Sensorial Quality of Biscuit


Affiliations
1 Department of Food Science and Technology, S.P. College of Food Science and Technology, Kharawate-dahiwali, Chiplun, Ratnagiri, M.S., India
2 Department of Food Science and Technology, S.p. College of Food Science and Technology, Kharawate- Dahiwali, Chiplun, Ratnagiri, M.S., India
     

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Biscuit were prepared at different concentration flaxseed flour 0 per cent (control), 5 per cent, 10 per cent and 15 per cent. Effects of incorporation of flaxseed flour on physicochemical and sensory characteristic of the biscuit were evaluated. In the present research among the entire formulation sample T2(10%) flaxseed flour had good colour, appearance and texture. It almost contained moisture (2.68%), ash (2.1%), fat (22.88%), protein (12.18%), crude fibre (0.52%) and this sample scored well in sensory evaluation.

Keywords

Flaxseed Flour, Wheat Flour, Sugar, Biscuit, Sensory Parameters
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  • Effect of Incorporation of Flaxseed Flour on the Nutritional and Sensorial Quality of Biscuit

Abstract Views: 233  |  PDF Views: 0

Authors

S. S. Patil
Department of Food Science and Technology, S.P. College of Food Science and Technology, Kharawate-dahiwali, Chiplun, Ratnagiri, M.S., India
V. S. Sheety
Department of Food Science and Technology, S.p. College of Food Science and Technology, Kharawate- Dahiwali, Chiplun, Ratnagiri, M.S., India
A. P. Todkar
Department of Food Science and Technology, S.p. College of Food Science and Technology, Kharawate- Dahiwali, Chiplun, Ratnagiri, M.S., India
H. B. Bodhankar
Department of Food Science and Technology, S.p. College of Food Science and Technology, Kharawate- Dahiwali, Chiplun, Ratnagiri, M.S., India

Abstract


Biscuit were prepared at different concentration flaxseed flour 0 per cent (control), 5 per cent, 10 per cent and 15 per cent. Effects of incorporation of flaxseed flour on physicochemical and sensory characteristic of the biscuit were evaluated. In the present research among the entire formulation sample T2(10%) flaxseed flour had good colour, appearance and texture. It almost contained moisture (2.68%), ash (2.1%), fat (22.88%), protein (12.18%), crude fibre (0.52%) and this sample scored well in sensory evaluation.

Keywords


Flaxseed Flour, Wheat Flour, Sugar, Biscuit, Sensory Parameters