Exploring the Nutritional and Sensorial Enhancement of Traditional Indian Laddu through Flaxseed Fortification

Abstract

Abstract: The purpose of the current study was to cultivate laddu by adding different amounts of flaxseed. to evaluate laddu, including its microbiological, tactile, and textural qualities, as well as its chemical and fatty acid composition and antioxidant activity. The primary objective of this research endeavor was to explore the potential enhancement of laddu, a traditional Indian sweet, through the incorporation of varied proportions of flaxseed. This exploration encompassed a multifaceted evaluation, including microbiological scrutiny, tactile discernment, textural analysis, chemical profiling, fatty acid characterization, and assessment of antioxidant potency. The procedural standardization entailed the utilization of sesame seeds, jaggery, and whole flaxseed in the formulation of Nutra Laddu. Distinct formulations denoted as T1, T2, T3, T4 were devised, featuring incremental adjustments in the proportion of whole flaxseed, ranging from 0% to 50%. Subsequent to the preparation process, the laddu specimens underwent meticulous evaluation of their organoleptic attributes, encompassing considerations such as color and visual appeal, flavor profile, textural attributes, taste perception, and overall palatability. This comprehensive assessment was facilitated through the application of a 9-point hedonic scale, enabling nuanced appraisal. Furthermore, it emerged from the analysis that Nutra Laddu fortified with flaxseed presents a notable nutritional profile, characterized by heightened levels of dietary fiber and protein. This underscores the potential of flaxseed as a valuable adjunct in laddu formulation, given its recognized nutritional and therapeutic attributes.