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Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product

Ms., Chetana (2008) Nutritional Characteristics Of Linseeds/Flaxseeds (Linum Usitatissimum),and its Application in Bakery Product. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Effect of incorporation of raw and roasted flaxseed powder on the rheological properties of wheat flour was studied. Blends of wheat flour and raw and roasted flaxseed powder were prepared by incorporating raw flaxseed powder at different levels (10, 20, 30 and 40%) and roasted flaxseed powder at (10, 20, 30 and 40%) levels for the preparation of muffins, which are similar to cakes and smaller in size with the same fundamental ingredients of standard cakes. The proximate composition analysis revealed that the moisture contents of raw and roasted flaxseed powder were low when compared to wheat flour. Protein, fat, dietary fiber, and ash content of raw and roasted flaxseed powder were higher than wheat flour.Rheological characteristics and sensory parameters revealed that, muffins incorporated with 20% roasted flaxseed powder had better overall acceptable quality compared to 20% raw flaxseed powder muffins. In addition, there is no significant loss in nutritional characteristics in 20% roasted flaxseed muffins. .
Uncontrolled Keywords: flaxseed powder muffins Physical parameters Sensory characteristics nutritional characteristics
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Oct 2008 04:35
Last Modified: 07 May 2012 04:17
URI: http://ir.cftri.com/id/eprint/8753

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