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Published in:

Volume 5 Issue 12
December-2018
eISSN: 2349-5162

Unique Identifier

JETIRQ006026

Page Number

136-139

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Title

Optimization of flax seed flour fortified biscuits

ISSN

2349-5162

Cite This Article

"Optimization of flax seed flour fortified biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 12, page no.136-139, December-2018, Available :http://www.jetir.org/papers/JETIRQ006026.pdf

Abstract

Biscuit is a popular snack with long shelf life. It is liked and consumed by all age groups of the population. It mainly consists of maida, bakery shortening and sugar. Therefore fortification of biscuits with flax seed flour provides α-linolenic acid (omega-3-fatty acid) which helps to prevent cardiovascular diseases. This project was taken up to optimize the formulation of flaxseed fortified biscuits on the basis of its organoleptic and textural characteristics. For the development of biscuits, roasted and unroasted flaxseed flour was used. On the basis of preliminary trials, four samples of the biscuit were prepared using unroasted and roasted flax seed flour. The two samples of each unroasted and roasted flax seed flour were in the proportion of 40:60 (Flaxseed flour: Wheat flour) and 50:50 (Flaxseed flour: Wheat flour). Fortified biscuits were developed with standardized method. Effects of fortification of flaxseed flour at different levels were studied on the textural and sensory quality of the biscuits. Hardness and dark colour intensity of the biscuits increased with the increase in the concentration of flaxseed flour. Biscuits prepared with roasted flaxseed flour in 40:60 (Flaxseed flour: wheat flour) was found most acceptable in organoleptic and textural properties.

Key Words

Flax seeds (Linumusitatissimum), α-linolenic acid (omega 3), Composition, Biscuits Preparation.

Cite This Article

"Optimization of flax seed flour fortified biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp136-139, December-2018, Available at : http://www.jetir.org/papers/JETIRQ006026.pdf

Publication Details

Published Paper ID: JETIRQ006026
Registration ID: 193326
Published In: Volume 5 | Issue 12 | Year December-2018
DOI (Digital Object Identifier):
Page No: 136-139
ISSN Number: 2349-5162

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Cite This Article

"Optimization of flax seed flour fortified biscuits", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp136-139, December-2018, Available at : http://www.jetir.org/papers/JETIRQ006026.pdf




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