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VOL. 10, ISSUE 1 (2025)
Development of functional cookies using flax seed flour
Authors
Karthikeyan B, Vijay S, Ramasamy D, Selvan P, Kumaravelu N
Abstract
A study was carried out to develope omega-3 fatty acid enriched
functional cookies. The omega 3 fatty acid (α- linolenic acid (ALA) is
supplemented using flaxseed to cookies. Apart from omega 3 fatty acids,
flaxseed is a good source of protein (20.74g/100g) and total fibre
(18.07g/100g). The flaxseed flour is incorporated at various levels and along
with different ratio of wheat flour. The control and omega 3 enriched cookies
were prepared using various percentage of substitution level of flaxseed 10%,
12% and 15%. The proximate analysis of flaxseed cookies and control samples
were analyzed. Among two variants, 10% flaxseed was highly accepted by the
sensory panelist. Among the different functional cookies 10% flaxseed
substituted cookies were found to be satisfactory.
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Pages:76-79
How to cite this article:
Karthikeyan B, Vijay S, Ramasamy D, Selvan P, Kumaravelu N "Development of functional cookies using flax seed flour". International Journal of Food Science and Nutrition, Vol 10, Issue 1, 2025, Pages 76-79
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