Year: 2017 | Month: June | Volume 7 | Issue 1
Chemical and Mineral Composition of Defatted Flaxseed Flour Incorporated Crackers
Abstract:
The suitability of defatted flaxseed flour for cracker preparation was investigated in this study. The defatted flaxseed flour was blended with refined wheat flour in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The developed products were packed in laminate aluminium pouches and stored for 90 days at room temperature to ascertain the changes in chemical and mineral composition. From the results it was concluded that with the incorporation of roasted and partially defatted flaxseed the mean antioxidant activity was 33.87%, total phenolic content 113.33 mg/100g, free fatty acid 0.57% as oleic acid and peroxide value 0.29 meq. peroxide/kg of sample were observed the highest in treatment S7 (30% flaxseed flour). However, minimum mean calcium and potassium content of 491.64 and 94.59 mg per 100 g were recorded in S1 (0% flaxseed flour), respectively. In general, with the incorporation of roasted and partially defatted flaxseed flour, all the chemical parameters increased whereas, with the advancement of storage period decreased.
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