Sensory and Functional Properties of Linum usitatissimum (Flaxseed) Incorporated Pulse based Ready to Cook (RTC) Health Mix for Women of Reproductive Age

Abstract

Background: Scientific evidence supports therapeutic properties of flaxseed; however, a large sector of the population is still unaware of the associated benefits and its possible applications as usage in food prodcuts. Flaxseed is popularly known for its high alpha-linolenic acid content, but is also a source of lignan, fibre and protein that are biologically active in the prevention of some non-transmissible chronic diseases. Methods: Methodology involved in the study has focused on formulation of health mix by standardising the amount of flaxseed incorporated, sensory evaluation of the formulated product by semi-trained panel members, assessment of functional properties and analysis of macronutrient composition. Result: The developed health mix is a good source of protein (15 g per 100 g) and fiber (13 g per 100 g). Water soluble index of 5.23 per cent, swelling power 12.50 per cent and solubility index of 17.62 per cent was observed in the developed flour. Health mix containing 10 g of flaxseed per serving had best acceptance.