Formulation of Flaxseed Powder Incorporated Cookies
Authors
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Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu ,IN
P. Indumathy -
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu ,INV. Priyadharshini
DOI:
https://doi.org/10.15613/fijrfn/2022/v9i2/217900Keywords:
Cookies, Flaxseed, Organoleptic Evaluation, Physico-chemical Parameters, Texture ProfileAbstract
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.
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