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International Journal of Food, Nutrition & Dietetics

Volume  6, Issue 2, May-Aug, 2018, Pages 47-50
 

Original Article

Preparation and Organoleptic Characteristics of Flaxseed Supplemented Products

Priyanka Kajla1, Alka Sharma2

1Assistant Professor 2Professor, Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar-125001, India.

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

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.
 


Corresponding Author : Priyanka Kajla, Assistant Professor, Department of Food Technology, Guru Jambheshwar University of science & Technology, Hisar, Haryana 125001, India.