Development, acceptability and nutritional evaluation of linseed flour supplemented value-added products
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Date
2014
Authors
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Publisher
CCSHAU
Abstract
Considering the potential of linseed as functional ingredient, the aim of the study was to
incorporate roasted linseed flour in wheat flours at 10, 20, 30 and 40 per cent levels. Wheat-linseed
composite flour were studied for their physico-chemical properties, it was observed that water
absorption capacity increased on increasing the level of linseed flour whereas oil absorption capacity
decreased on increasing the level of linseed flour i.e. 10, 20, 30 and 40 per cent in wheat flour. Crude
protein, fat, crude fibre and ash contents of composite flours were also found to be increased on
increasing the level of linseed flour in wheat flour. Various products like bread, biscuits, ladoo,
chapatti, matar and sev were prepared from the blends containing different proportions (10, 20, 30 and
40%) of linseed flour and evaluated for their physical and sensory characteristics. Control bread had
520ml loaf volume and 160g loaf weight as loaf volume was significantly decreased and loaf weight
was significantly increased in blended breads. In case of biscuits, thickness of supplemented biscuits
increased whereas width and spread ratio of biscuits decreased with increasing the level of linseed flour.
In case of chapatti, height of puffing and diameter of supplemented chapatti increased whereas weight,
thickness and spread ratio of chapatti decreased with increasing the level of linseed flour. Among the
supplemented products, 30 per cent linseed supplemented products were found most acceptable in
terms of their organoleptic characteristics. These products exhibited significantly higher contents of
protein, fat, crude fibre, ash, total Ca, Mg, P, Fe and Zn, total, soluble, insoluble dietary fibre, total
lysine, polyunsaturated fatty acids like linoleic and linolenic as compared to control products. Storage
studies indicated that control and supplemented bread can be stored at room and refrigeration
temperature upto 2 and 4 days, respectively. Control and supplemented biscuits were found acceptable
upto 30 days of storage. Whereas, control and supplemented ladoo, matar and sev could be stored upto
15, 30 and 45 days, respectively without any significant change in organoleptic acceptability. Fat
acidity content of control and supplemented bread, biscuits, ladoo, matar and sev increased on
increasing the storage period. However, fat acidity content of control and 30 per cent linseed flour
supplemented products did not exceed the acceptable level till their consumer acceptability. The study
indicated that 30 per cent linseed supplemented products were highly acceptable with good storage
quality and could be beneficial for the people who are conscious about their health and nutrition.
Description
Keywords
Flours, Linseed, Biological phenomena, Bakery products, Acidity, Cereal flours, Wheats, Productivity, Storage, Fats