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. 3, Issue 1 (2018)

Acceptability and evaluation of protein and phyto-nutrients rich ready to cook flour mix using lotus stem, chis seeds & flax seeds


Dr. Manika Das, Shruti Kejriwal

Convenience food created as an easy way to get and consume but they have excessive amounts of sodium, sugar, and saturated fats. This study is aimed to develop a protein and phyto nutrient rich ready to cook flour mix using lotus stem, chia seeds and falx seeds. Lotus stem have been found to be rich in dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6 and iron while low in saturated fat. Flax seeds and Chia seeds are rich in omega-3 fatty acid, fibre, minerals and high quality protein. The developed products were made protein rich by supplementing protein powder. Many variations of flour mix were prepared using various amounts of protein power, lotus stem, chia seeds and falx seeds and their sensory evaluation were performed. Chemical evaluations were also performed using acceptable products. The results showed that the developed products very rich in nutrients compared to branded product.
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