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 6 (2017)

Development and nutritional analysis of stevia chocolates fortified with flaxseeds (Linum usitatissimum)


Soumya Hajela, Rashmi Srivastava, Neelam Kumari

Flaxseeds are the rich sources of omega 3 fatty acids, dietary fibre and lots more. Stevia on the other hand has zero calorie and 250-300 times more sweeter than sucrose. Chocolates are the rich source of antioxidant and can be used to uplift the mood. The present study was carried out with the objective to develop stevia chocolates fortified with flaxseeds and to evaluate the nutritional aspect of the best acceptable product. Organoleptic evaluation was done using the nine point hedonic scale. Nutrition analysis was done of the best accepted product. The best accepted product contains: Energy-70.9 kCals; Protein-2.42gm; Unsaturated Fat-2.4gm; Saturated Fats-2.20gm per serving, i.e. 25gms.
Pages : 139-141