To study the organoleptic properties of Ladoos made from variations of Flax seeds and multigrain flour
Dr. Luxita Sharma, Kabir Goyal
Food product development is necessary for a developing economy and country as people get enagaged more and more in their work schedules. The lack of time leads the people to eat processed and unhealthy food so development of nutritious snacks is the requirement of the society and also the food industry. The present study was carried out to develop Flax seed Ladoos which would be beneficial for heart and lowering the lipid levels in the body. This is a ready to eat snack which can be easily eaten by the individuals. To prepare Flax seed ladoos, multigrain atta was used and they were combined in the ratio 50:50, 60:40, 70:30 and 80:20. The flax seeds were variated till the desired taste was achieved. A panel of twenty experts was taken from the background of Nutrition. They were given Hedonic scale to score the ladoos. The samples was rated on the basis of color, tecture, flavour, Stickiness and Overall acceptability. Sample A (60:40) was rated best among the four samples by the experts.
Dr. Luxita Sharma, Kabir Goyal. To study the organoleptic properties of Ladoos made from variations of Flax seeds and multigrain flour. International Journal of Food Science and Nutrition, Volume 2, Issue 2, 2017, Pages 23-26