PREPARATION AND SHELF- LIFE EVALUATION OF FLAXSEED INCORPORATED BISCUITS

Abstract

Flaxseed incorporated biscuit is a small baked unleavened cake, typically crisp, flat and sweet by using flaxseed flour as the major ingredient. The aim of this research was to develop the formulation for germinated flaxseed flour incorporated biscuit and to study its storage stability. D-optimal design was used for the formulation of recipe and for this, DOE (Design Expert) v13 software was used. The obtained five formulations with 0, 12.5, 25, 37.5 and 50 parts flaxseed flour with wheat flour were prepared in laboratory. The samples were subjected to sensory evaluation for consumer acceptability. The obtained data were statistically analysed using one way ANOVA (no blocking) at 5% level of significance. From the mean sensory scores, 25 parts flaxseed flour incorporation was selected as the best formulation and subjected for further proximate analysis. Flaxseed incorporated biscuit and wheat biscuit were subjected to calcium and iron content evaluation. At 5% level of significance, control and optimized product were significantly similar to each other. The product was further analysed for prediction of shelf life based on acid value, peroxide value and moisture content and the values were found to be 0.21 mg KOH/g oil, 1.08 meq O2/kg fat and 4.88% respectively at the end of 2 months which were all within the acceptable limits. These findings suggest that flaxseed flour can be successfully incorporated in refined wheat flour up to the concentration of 25 parts without any adverse effect on sensory attributes. The calcium, iron, protein, ash, fibre and fat content were found to be higher in flaxseed flour incorporated biscuit in comparison to normal wheat flour biscuit