Prabhakara Rao, P. G. and Narsing Rao, G. and Sathiya Mala, K. and Balaswamy, K. and Akula, Satyanarayana (2013) Preparation and storage stability of flaxseed chutney powder, a functional food adjunct. Journal of Food Science and Technology, 50 (1). pp. 129-134. ISSN 0022-1155
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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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Flaxseed . Processing . Flaxseed chutney powder . Fatty acid composition . Sorption isotherm . Sensory quality |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds |
| Divisions: | CFTRI Resource Centres > Hyderabad |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Feb 2013 06:19 |
| Last Modified: | 05 Oct 2018 06:29 |
| URI: | http://ir.cftri.res.in/id/eprint/11114 |
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