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Subject: Food Science and Nutrition × Author: Preethi.B.Meenu × End date: 2009 × Start date: 2009 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and storage quality evaluation of linseed (Linum usitatissimum) incorporated omega-3 enriched foods
    (UAS, Dharwad, 2009) Preethi.B.Meenu; Bharati V.Chimmad
    Linseed (Linum usitatissimum), a minor oilseed is an important source of nutraceutical components such as omega-3 fatty acids, macro and micronutrients. Linseed is proved to be beneficial as a hypoglycemic, hypolipemic, anticarcinogenic, antiarthritic and relieves menopausal problems. The present study was conducted to asses the nutrient and nutraceutical components of linseed; develop omega-3 fatty acid enriched foods; study storage quality and compute nutrient composition. Nutrient and nutraceutical components were estimated using standardized procedures (AOAC, 1990). Omega-3 enriched supplementary food, wheat flour, cookies, laddu and champakali were standardized to suffice omega-3 fatty acid requirements for different age groups. The storage quality of omega-3 enriched foods was evaluated in terms of visual observation, chemical and sensory analysis. The results indicated that linseed is a good source of protein (17.23%), fat (40.05 %) and dietary fiber (28.11%). Minerals (3.55%), crude fiber (4.30%), calorific value (545 Kcal), phenols (159mg/100g), tannins (325mg/100 g) and phytates (969mg/100 g) were recorded. Each serving of the developed omega-3 enriched foods provided at least 50 to 60 per cent of the suggested allowances of both males and females belonging to different age groups. The enriched foods provided more protein (3 to 19%), fat (5 to 166%) and dietary fiber (5 to 224%) than the control. Addition of linseed improved the chemical score of chapati, cookies, laddu and champakali. Omega-3 enriched laddus exhibited excellent shelf-life (more than 3 months) quality in terms of chemical and sensory attributes. Omega-3 enriched chapati flour and supplementary food could be stored up to 2 months, where as cookies and champakali recorded low shelf-life (2 to 3weeks). Moisture and peroxide value of the enriched foods did not exceed the BIS specifications (10 % and 10 meq/kg of fat, respectively) during storage. The study indicated that the omega-3 enriched foods were highly acceptable with good storage quality and could be suitable tools to suffice the omega-3 fatty acid requirements of different age groups.