Abstract
Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.2% and 23.4% in flaxseed powder (FSP) and FSCP respectively. Total polyphenol content of FSP and FSCP was 439 and 522 mg/100 g respectively. The free fatty acid content of FSCP increased from 0.38 to 1.03 after 6 months storage. The critical moisture content for FSP and FSCP was 10.2 and 13.5%, which were equilibrated at 82 and 68% RH respectively and the ERH studies indicated both the powders are non-hygroscopic in nature. Overall sensory quality of FSCP served with cooked rice scored ‘good’ (7.4) even after 6 months of storage.
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Authors thank the Director, Central Food Technological Research Institute, Mysore, for facilities and permission to publish the work. The authors also thank Mr. G. Manohar, Statistical division, National Institute of Nutrition, Hyderabad, India for analyzing the data on sensory quality.
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Rao, P.P., Rao, G.N., Mala, K.S. et al. Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. J Food Sci Technol 50, 129–134 (2013). https://doi.org/10.1007/s13197-011-0235-1
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DOI: https://doi.org/10.1007/s13197-011-0235-1