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. 2013 Feb;50(1):129-34.
doi: 10.1007/s13197-011-0235-1. Epub 2011 Jan 20.

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Pamidighantam Prabhakara Rao  1 , Galla Narsing Rao  1 , Kripanand Sathiya Mala  1 , Karakala Balaswamy  1 , Akula Satyanarayana  1
Affiliations

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct

Pamidighantam Prabhakara Rao et al. J Food Sci Technol. 2013 Feb.

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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Figures

Fig. 1
Fig. 1
Moisture sorption isotherms of flaxseed powder and flaxseed chutney powder
See this image and copyright information in PMC

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