Standardization of process technology and quality assessment of flaxseed incorporated nutra cookies

Abstract

The present investigation was aimed to development of nutra cookies with incorporation of different proportions flaxseed. To standardize the processing technology and analyze the characteristics of nutra cookies viz., chemical, sensory, fatty acid profile textural and microbial characteristics of nutra cookies. The formulation was carried out using flaxseed flour, refined wheat flour, sugar, milk in Preparation of nutra cookies. Different formulation were made with variation in Flaxseed flour level from 0 to 25% for C0, C1, C2, C3, C4 and C5 respectively. Prepared nutra cookies then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that nutra cookies prepared with supplementation of 30% Whole Flaxseed (C2) secured highest score (i.e. 8.5) was superior as compared to rest of samples. It was found that nutra laddu prepared with flaxseed was rich source of proteins and fiber. Thus, flaxseed can be well utilized as a functional ingredient for preparation of nutra cookies with good nutritional and medicinal value.