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
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central Campus of
Technology, Tribhuvan University in the partial fulfillment of the requirements for the
degree of B.Sc. in Nutrition and Dietetics
