Formulation and Sensory Evaluation of Flax Seed Chutney Powder
The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. However, most people especially youngsters may not show interest to take raw flax seeds. Chutney powder made with flax seeds is a best alternative way of consumption highly palatable and nutritious to incorporate in regular diet. Chutney powder of different formulations is made with flax seed, peanuts or black gram, red chilies and spices. Sensory analysis was conducted among the trained and untrained panelists on various sensory attributes and proximate analysis was carried out to assess the nutritional value of bestaccepted chutney powder. From the sensory analysis, it could be concluded that most of the consumers liked the flax seed-groundnut chutney powder made with 20% groundnut and 15% black gram. The chutney powder has good considerable amounts of protein content from 19 to 21%. The study mainly intended to make a healthy palatable product with flax seed, which can be consumed by all groups of people and easy to consume than raw flax seed. The value added flax seed product can be incorporated in daily diet. The product is thus important for changing lifestyle and for consumers heading towards a healthy lifestyle.
Bozan, B. and Temelli, F. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Biores. Technol., 2008, 99, 6354-6359. https://doi.org/10.1016/ j.biortech.2007.12.009.
Burdge, G.C. and Calder, P.C. -Linolenic acid metabolism in adult humans: The effects of gender and age on conversion to longer-chain polyunsaturated fatty acids. Eur. J. Lipid Sci. Technol., 2005, 107, 426-439. https://doi.org/10.1002/ejlt.200501145.
Dev, D.K. and Quensel, E. Preparation and functional properties of linseed protein products containing differing levels of mucilage. J. Fd. Sci., 1988, 53,1834-1837.
Westcott, N.D. and Muir, A.D. Flax seed lignan in disease prevention and health promotion.Phytochem. Rev., 2003, 2, 401-417.
Rubilar, M., Gutiérrez, C., Verdugo, M., Shene, C. and Sineiro, J. Flaxseed as a source of functional ingredients. J. Soil Sci. Plant Nutr., 2010, 10, 373-377.https://doi.org/10.4067/S0718-95162010000100010.
Jyothirmayi, T., Rao, G.N. and Rao, D.G. Studies on instant raw tamarind chutney powder.
J. Food Service., 2006, 17, 119-123. https://doi.org/10.1111/j.1745-4506.2006.00027.x 7. Balaswamy, K., Jyothirmayi, T. and Rao, D.G. Studies on preparation of curry leaf (Murraya koenigii L.) J. Fd. Service, 2004, 14, 175-187.
AOAC, 2005. Official Methods of Analysis, 18th edition. American Official Analytical Chemists, Washington DC.
Granato, D., Putnik, P., Bursa, D., Rocha, R.S., Gomes, A., Cruz, D., et al., Trends in chemometrics/ : food authentication, microbiology and effects of processing. Compre. Rev.Fd. Sci. Fd. Safety., 2018, 17, 663-677. https://doi.org/10.1111/1541-4337.12341.
Rao, P.P., Rao, G.N., Mala, K.S., Balaswamy, K. and Satyanarayana, A. Preparation and storage stability of flaxseed chutney powder, A functional food adjunct. J. Fd. Sci. Technol., 2013, 50, 129–134. https://doi.org/10.1007/s13197-011-0235-1.
Shim, Y.Y., Gui, B., Arnison, P.G., Wang, Y. and Reaney, M.J.T. Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review. Trends in Food Sci. Technol., 2014, 38, 5-20. https://doi.org/10.1016/j.tifs.2014.03.011.
Kristensen, M., Knudsen, K.E.B., Jørgensen, H., Oomah, D., Bügel, S., Toubro, S., et al., Linseed dietary fibers reduce apparent digestibility of energy and fat and weight gain in growing rats.
Nutr., 2013, 5, 3287-3298. https://doi.org/10.3390/nu5083287.
- There are currently no refbacks.