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Formulation of Flaxseed Powder Incorporated Cookies


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1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India
 

Flaxseed (Linum usitatissimum) commonly known as linseed is a member of the genus Linnum in the family Linaceae. Flaxseed is considered as a potential functional food having various health benefits and also having numerous nutritional values. It is rich in dietary fiber, omega-3 fatty acids and lignans. The aim of the project is to formulate flaxseed powder incorporated cookies to cater for the nutritional needs of non-fish eaters. The physic-chemical parameters and sensory characteristics of the formulated cookies were also analyzed. The flaxseed cookies were formulated in three variations like 10%, 20% and 30%. The nutrients like dietary fiber, potassium, phosphorous, folic acid and antioxidant activity were analyzed using standard procedures. The organoleptic evaluation showed that the 10% flaxseed incorporated cookies showed the highest acceptability. Flaxseed powder incorporation in cookies will help to improve the health status of children who consume cookies very often.

Keywords

Cookies, Flaxseed, Organoleptic Evaluation, Physico-chemical Parameters, Texture Profile
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  • Formulation of Flaxseed Powder Incorporated Cookies

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Authors

P. Indumathy
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India
V. Priyadharshini
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India

Abstract


Flaxseed (Linum usitatissimum) commonly known as linseed is a member of the genus Linnum in the family Linaceae. Flaxseed is considered as a potential functional food having various health benefits and also having numerous nutritional values. It is rich in dietary fiber, omega-3 fatty acids and lignans. The aim of the project is to formulate flaxseed powder incorporated cookies to cater for the nutritional needs of non-fish eaters. The physic-chemical parameters and sensory characteristics of the formulated cookies were also analyzed. The flaxseed cookies were formulated in three variations like 10%, 20% and 30%. The nutrients like dietary fiber, potassium, phosphorous, folic acid and antioxidant activity were analyzed using standard procedures. The organoleptic evaluation showed that the 10% flaxseed incorporated cookies showed the highest acceptability. Flaxseed powder incorporation in cookies will help to improve the health status of children who consume cookies very often.

Keywords


Cookies, Flaxseed, Organoleptic Evaluation, Physico-chemical Parameters, Texture Profile

References





DOI: https://doi.org/10.15613/fijrfn%2F2022%2Fv9i2%2F217900