International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 2 (2017)

Formulation and nutritional analysis of biscuits made from quinoa, flax seed and brown rice


SS Sukeerthi, Dr. Jyoti Kiran Singh

In the present fast growing rapid changing global society, attaining good health has become a challenge for all age groups. Consumption of foods made from refined grains has increased and the physical ailments like diabetes, cardiovascular diseases, obesity and high blood pressure has been doubled. The present work has been made by utilising the underutilised, more nutritious whole grains like Quinoa, Flax seed and brown rice in preparing a well-balanced, super nutritious food product. Biscuits were prepared by adding quinoa and brown rice at different levels and keeping flax seed constant (20%) and were compared. These were assessed for their nutritional composition as well as daily values. Biscuits prepared with quinoa, flax seed and brown rice in 40:40:20 was superior in protein (11.27%) dietary fibre (10.4%) Potassium (242.04mg), calcium (70.73mg), Magnesium (117.15mg), and Phosphorous (239.87mg).
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