Development and Organoleptic Evaluation of Flax and Mint Crackers (FLAMINT)

Authors

  • Ms. Sonal Katoch  MSc Student, Department of Nutrition and Health, SOMAS, GD Goenka University, Gurugram, Haryana, India
  • Dr. Payal Mahajan  Head, Department of Nutrition & Health, Department of Nutrition and Health, SOMAS, GD Goenka University, Gurugram, Haryana, India

Keywords:

Millets, Functional Foods, Mint Leaves, Flaxseeds, Nutritional Status, Sensory Evaluation, Semi- Trained Panel

Abstract

Snack foods are being exploited over a longer time to improve the nutritional status of a person. India has over 1500 varieties of snack foods that are consumed by all age groups. Worldwide scientists are focusing on developing functional food products which are healthy and low in calories. Incorporating millets, seeds, and herbs into snack foods can help to develop new products along with improved nutritional value. Because of increased trend in the consumption of novel snack items, an attempt was made to develop crackers by incorporating multi millets, flaxseeds, and mint leaves to powder using baking technology like 30% millets, flaxseeds powder (2:4:6) and mint leaves powder (5:10:15) respectively. Various biochemical techniques will be used to analyze the nutritional composition of the developed product. When compared to other formulations, a sensory evaluation by 15-20 semi-trained panel members will reveal more acceptable in terms of color, flavour, taste, texture, bitterness, and overall acceptability.

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International Journal of Scientific Research in Science and Technology

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Published

2023-06-30

Issue

Volume 10, Issue 3, May-June-2023

Section

Research Articles

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[1]
Ms. Sonal Katoch, Dr. Payal Mahajan "Development and Organoleptic Evaluation of Flax and Mint Crackers (FLAMINT)" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 10, Issue 3, pp.866-873, May-June-2023.