DEVELOPMENT AND QUALITY EVALUATION OF FLAXSEED BASED ENERGY BAR
| dc.contributor.advisor | Sandal, Anupama | |
| dc.contributor.author | Sharma, Vasundhara | |
| dc.date.accessioned | 2019-01-31T05:46:00Z | |
| dc.date.available | 2019-01-31T05:46:00Z | |
| dc.date.issued | 2018-08 | |
| dc.description.abstract | The four varieties of flaxseed viz. Himalsi, Nagarkot, Surbhi and KL-241 were analyzed for their nutritional profile as well as antinutritional properties. Surbhi had 16.34 per cent crude protein content which was highest than Himalsi (15.47), Nagarkot (15.22) and KL-241(14.57) per cent, respectively. The energy values of raw flaxseed were 564.89, 527.50, 503.36 and 569.62 Kcal in Himalsi, Nagarkot, Surbhi, and KL-241 varieties of flaxseed respectively. An attempt was made to develop flaxseed based energy bar and to study its acceptability and storage stability. The maximum energy was observed as 426.84 Kcal with 20 per cent flaxseed and the minimum value for the energy bar (408.16 Kcal) with 0 per cent flaxseed. There was increase in energy as the amount of flaxseed was increased. The proximate parameters non- significantly increased/ decreased as the storage period increased which indicates no deterioration in the quality. The organoleptic evaluation revealed that the bars developed by using roasted flaxseed were found in acceptable limit in terms of scores for colour, flavor, texture, crispiness, taste and overall acceptability at different levels of supplementation (0,5,10,15 and 20 g) of flaxseed. The highest scores for the overall acceptability for flaxseed based energy bar was 8.07 for the bar as fresh and at 20 per cent supplementation of flaxseed. A significant (p≤0.05) decrease was observed in all the organoleptic parameters viz color, flavor, texture, crispiness, taste and overall acceptability with succeeding storage intervals from 0-120 days, however, the bars were in the acceptable range (the minimum score was 6.48). The value of free fatty acid and peroxide value, indication of rancidity increased but was non-significant and the increase was also below the permissible limit which indicates that no rancidity occurred in the flaxseed based energy bars. So, the study clearly indicates that the flaxseed can be successfully incorporated up to 20 per cent with acceptable quality and it can be stored well for 120 days. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810093041 | |
| dc.keywords | Flaxseed | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 73 | en_US |
| dc.publisher | CSKHPKV, Palampur | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Quality evaluation of flaxseed | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT AND QUALITY EVALUATION OF FLAXSEED BASED ENERGY BAR | en_US |
| dc.type | Thesis | en_US |