Development of functional chocolate whey-milkshake using flax seed (Linum usitatissimum L.)

Abstract

A study was conducted to determine the optimum level of inclusion of flax seed powder in the preparation of chocolate whey milkshake to enrich the dietary fibre content. A chocolate whey milkshake was developed using the predetermined and standardized combinations of milk and whey at 55:45 proportions. Three different levels of flax seed powder (1%, 1.5% and 2%) were added to the chocolate whey-milkshake as a dietary fibre source to determine the optimum level by analysing the end product for its physico-chemical, proximate and sensory evaluation. The increasing level of flax seed powder had a highly significant difference (p<0.01) in the results of physico-chemical, proximate and sensory evaluation. The dietary fibre percentage was increased up to 0.43±0.01 when compared to the control. Based on the results, 1% of flax seed powder was selected as the optimum level of inclusion in the preparation of chocolate whey milkshake without affecting its organoleptic properties.