Abstract

ENRICHMENT OF WHOLE WHEAT BREAD WITH MILLED FLAXSEED

Parvathi Krishnan*, John Maria Xavier and Jeyamani Divya Christodoss

ABSTRACT

To evaluating the ALA before and after processing in order to meet the recommended daily allowance of ALA of 1.6 g/day for men and 1.1 g/day for women and its sensory acceptances. Bread incorporated with 30 % and 45 % whole milled flaxseed was found 5.6 % and 7.2 % ALA respectively and the consumer acceptance was assessed using a hedonic scale of nine point and from the data it is revealed that the 45 % whole milled flaxseed incorporated bread and 30 % whole milled flaxseed incorporated bread, which is equally accepted as that of control bread. The results indicate that the products meeting the RDA and contributing to the functional and therapeutic properties of the essential fatty acid.

Keywords: Omega-3 fatty acid, lignan, alpha-linolenic acid, baking.