Preparation and storage stability of flaxseed chutney powder, a functional food adjunct
- PMID: 24425897
- PMCID: PMC3550932
- DOI: 10.1007/s13197-011-0235-1
Preparation and storage stability of flaxseed chutney powder, a functional food adjunct
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.
Keywords: Fatty acid composition; Flaxseed; Flaxseed chutney powder; Processing; Sensory quality; Sorption isotherm.
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