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)

Texture analysis on normal brown bread to functional brown bread incorporated barley and flaxseed for aged person


Katheria Nidhi, Mishra Sunita

The present study was carried out in the laboratory of department of F.S.T BBAU University, Lucknow and some part of analysis was done in RFRAC, Lucknow. Value added product namely brown bread were developed using barley and flaxseed flour in different sample T1,T2 ratio (50:20) analysis on texture analysis method most people accepted T2 sample fictional Brown bread hardness 88.54,adhesiveness 88.24,chewiness 91.11 is more than normal brown bread. Supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of proteins, vitamins, minerals, and fiber and complex carbohydrates. Barley is important sources of dietary fiber, vitamins, and minerals. Flaxseeds are a rich source of micronutrients, dietary fiber, manganese, vitamin B1, and the essential fatty acid alpha-linoleic acid, also known as ALA or omega-3.the developed value added product using barley and flaxseed flour could be recommended for aged person.
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