• V. P. Raghuwanshi
• R. S. Agrawal
• P. D. Shere

An investigation was carried out to explore the possibilities of enhancing the nutritional value of muffins with fortification of flaxseeds and asses its effect on nutritional and sensory properties. Development of bakery products containing milled flaxseed could have potential health benefits due to its high antioxidant, lignin, omega-3 fatty acid and alpha linolenic acid content. Flaxseeds were roasted and further analyzed for its functional and nutritional profile content. The roasted flaxseed powder was further utilized in preparation of muffins at different proportions and evaluated organoleptically. The study reveals that muffins with flaxseed at 20% substitution for flour scored maximum for all the sensory quality attributes.

Flaxseed, nutritional benefits, fortification, muffins, sensory quality etc.

"Nutritional Enhancement of Muffins Incorporated with Flaxseeds ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.410-416, June 2019, Available :http://www.jetir.org/papers/JETIR1907659.pdf

"Nutritional Enhancement of Muffins Incorporated with Flaxseeds ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp410-416, June 2019, Available at : http://www.jetir.org/papers/JETIR1907659.pdf