Exploring the nutritional characterization of linseed and sesame in cereal based products

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Research Paper 01/08/2020
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Exploring the nutritional characterization of linseed and sesame in cereal based products

Mishal Riaz, Ali Asghar, Muhammad Subtain, Tabussam Tufail, Huma Bader Ul Ain, Muhammad Imran, Tara Khursheed, Taufiq Nawaz, Muhammad Nouman, Zaffar Ali, Tabeen Irfan
Int. J. Biosci.17( 2), 114-120, August 2020.
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Flaxseed or linseed (Linum usitatissimum L.) comes from the flax plant, an annual herb. Sesame (Sesamum indicumis) belongs to family Pedaliaceae. Scientific evidences support consumption of flaxseed for the high content in omega-3, omega-6 rich oil, α-linolenic acid, lignans, high quality proteins and fibers, compounds which are biologically active in the prevention of some chronic diseases such as many types of cancer, diabetes, cardiovascular diseases and cerebrovascular stroke. Along with being a good source of plant protein these both have great ability to lower blood pressure. They are also a rich source of many vitamins and minerals. For the purpose cookies were prepared with different concentrations of linseed and sesame. Five treatments were made including a control group. Mineral contents and physical analysis of cookies were performed to evaluate and characterize its effect. Sensory evaluation of cookies prepared by different ratios was performed. Textural analysis and color analysis were performed to check their color changes and strength. The obtained data was statistically analyzed to check the level of significance. Results declare that in sesame seed 28.29 mg GAE/100g, 43.42 g/100g, 23.61%. Following by this suitability of these two were checked by making cookies in different ratios. From the analysis it was cleared that an increasing trend in minerals content and other nutritional profile was recorded. In term of overall acceptability T2 (8.30 on hedonic scale) was found best.


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