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Formulation and organoleptic evaluation of flaxseed globs as a functional food

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Abstract

Flaxseeds owing to alpha-linolenic acid are most efficacious for safeguarding cardio-metabolic and brain functions. An attempt was made to prepare and evaluate flaxseed balls in three variations viz. 10 g (T1), 15 g (T2) and 20 g (T3) roasted flaxseed powder and 15 g jaggery respectively in each preparation suitable for geriatrics. Sensory evaluation was conducted on 9-point hedonic scale. T3 was the highly acceptable variant among other flaxseed balls, which was thereafter subjected for overall organoleptic evaluation. Flaxseed globs are best stored for up to a period of 3 days irrespective of their packaging materials and post this duration, unlikely alterations are observed in organoleptic attributes.

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Acknowledgments

Aditika Agarwal has received the grant in form of Senior Research Fellowship (S.R.F.) from Indian Council of Medical Research, (I.C.M.R.), New Delhi, a prominent medical research body in India.

Ethical standards

The study has been approved by the Institutional Ethics Committee No. IEHCR/2012/22.

Conflict of interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Faculty of Family and Community Sciences, The M.S. University of Baroda, Vadodara, Gujarat, India

    Aditika Agarwal & Komal Chauhan

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  1. Aditika Agarwal
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  2. Komal Chauhan
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Correspondence to Aditika Agarwal.

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Agarwal, A., Chauhan, K. Formulation and organoleptic evaluation of flaxseed globs as a functional food. Food Measure 9, 448–453 (2015). https://doi.org/10.1007/s11694-015-9252-5

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  • DOI: https://doi.org/10.1007/s11694-015-9252-5

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