Development and storage quality evaluation of linseed (Linum usitatissimum) incorporated omega-3 enriched foods
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Date
2009
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UAS, Dharwad
Abstract
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.
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Food Science and Nutrition