Preparation and Organoleptic Characteristics of Flaxseed Supplemented Products
Journal Title: International Journal of Food, Nutrition and Dietetics - Year 2018, Vol 6, Issue 2
Abstract
In the present investigation three different products viz., idli, porridge and chutney were prepared using standardized recipes. The standard products were supplemented with various levels of flaxseeds. The aim of the study was to select the best supplementation level of flaxseed in these products. It was found that 10% supplementation level of flaxseeds was found to best in terms of sensory characteristics.
Authors and Affiliations
Priyanka Kajla
Keywords
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- EP ID EP577143
- DOI 10.21088/ijfnd.2322.0775.6218.2
- Views 45
- Downloads 0
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