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Research Paper | Food Science | India | Volume 7 Issue 9, September 2018

Development and Quality Evaluation of Cookies Fortified with Flaxseed Flour

K. N. Lengure | Rajendra Kawade | Harshal Kale | Hari Kulal

Abstract: The fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of cookies. The flaxseed as functional ingredient, roasted flaxseed flour (RFF) was incorporated by substituting refined wheat flour at 5 %, 10 %, and 15 %, in cookies formulations.15 % flaxseed flour incorporated cookies were found to be more acceptable than other by sensory evaluation A novel fortified Cookies was successfully produced and it was observed as the concentration of flaxseed increased the moisture, fat, ash, protein showed gradual increase where as dietary fibre showed a rapid increase and however, carbohydrate content was decreased. Flaxseed is mainly considered as oilseed crop. Moreover, the other nutritional parameters than its oil content, make it more favourable choice for food technologist to develop functional foods. . Fiber content was more in flaxseed flour cookies. The Flaxseed richest sources in alpha-linolenicacid, oil and lignans. Flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds. The objective of this study was acceptability of cookies containing four different combinations of powders of wheat and flaxseed viz.9505, 9010, 8515, , percent were used to prepare 100g flour mix.

Keywords: roasted flaxseed flour RFF, incorporated, Fiber, lignans, alpha-linolenic acid

Edition: Volume 7 Issue 9, September 2018,

Pages: 617 - 619

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