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Preparation and Organoleptic Characteristics of Flaxseed Supplemented Products

Priyanka Kajla, Assistant Professor, Department of Food Technology, Guru Jambheshwar University of science & Technology, Hisar, Haryana 125001, India. , Priyanka Kajla1 , Alka Sharma2

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International Journal of Food, Nutrition & Dietetics 6(2):p 47-50, May-Aug, 2018. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6218.2

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Abstract

In the present investigation three different products viz., idli, porridge and chutney were prepared using standardized recipes. The standard products were supplemented with various levels of flaxseeds. The aim of the study was to select the best supplementation level of flaxseed in these products. It was found that 10% supplementation level of flaxseeds was found to best in terms of sensory characteristics.

Keywords: Porridge; Flaxseeds; Chutney; Idli; Supplementation.
 

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6218.2

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