FoodSci: Indian Journal of Research in Food Science and Nutrition

Open Access Open Access  Restricted Access Subscription Access

Formulation of Flaxseed Powder Incorporated Cookies


Affiliations
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
User
Notifications
Font Size


  • Conforti FD and Cachaper KF. Effects of selected anti¬oxidants on physical and sensory characteristics of yeast bread containing flaxseed meal. International Journal of Consumer Studies. 2009; 3:89–93. https://doi. org/10.1111/j.1470-6431.2008.00729.x

  • Kajla P, Sharma A and Sood DR. Flaxseed - A potential func¬tional food source. Journal Food Science Technology. 2015; 52(4):1857–71. PMid: 25829567 PMCid: PMC4375225. https://doi.org/10.1007/s13197-014-1293-y

  • Eyres L. Flaxseed fibre - a functional super food. Food New Zealand. 2015; 15(5).

  • El-Beltagi HS, Salama ZA and El-Hariri DM. Evaluation of fatty acids profile and the content of some secondary metabolites in seeds of different flax cultivars (Linum usitatissimum L). Genetically Applied Plant Physiology. 2007; 33:187–202.

  • Shakir KAF and Madhusudan B. Hypocholesterolemic and hepatoprotective effects of flaxseed chutney evi¬dence from animal studies. Int J Clin Biochem. 2007; 22: 17–21. PMid: 23105664 PMCid: PMC3454253. https:// doi.org/10.1007/BF02912893


Abstract Views: 342

PDF Views: 212




  • Formulation of Flaxseed Powder Incorporated Cookies

Abstract Views: 342  |  PDF Views: 212

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