Proximate analysis of brown sugar flaxseed toffees using different concentrations of flaxseed powder
Paper Details
Proximate analysis of brown sugar flaxseed toffees using different concentrations of flaxseed powder
Abstract
Flax (Linum usitatissimum) is an important plant and has nutritional value. It has been used since past for curing abdominal pain and other medical purposes. People can use flaxseed powder to fulfill their nutritional requirements. The present study was planned for conducting proximate analysis of brown sugar flaxseed toffees. Raw organic flaxseeds were purchased from market, washed, dried and grinded to fine powder form. Using different concentrations of flaxseed powder, brown sugar toffees were made and divided into different treatment groups. Both sensory and proximate analysis were performed. In Sensory analysis, it was found that among all the treatments, group 5 (containing 2.5% flaxseed powder) has the highest rate of overall acceptability. High level of flaxseed powder resulted in decrease of mean score value of sensory analysis. A 2.5% level of flaxseed powder resulted in acceptable product. It was depicted that most desirable nutrients like protein and fat were increased with increase of flaxseed powder. In conclusion, flaxseed powder made brown sugar toffees with 2.5% concentration have good nutritional values along with acceptable physical characteristics.
AACC. 2000. Approved Methods of the American Association of Cereal Chemists. American association of cereal chemist Saint Paul, Minnesota.
Azza AO, Ola SI, Zahrat MM. 2016. Quality characteristics of biscuit prepared from wheat and flaxseed flour. Advances in food science 38, 4-6.
Borrelli J, Prickett WD, Ricci WM. 2003. Treatment of nonunions and osseous defects with bone graft and calcium sulfate. Clinical Orthopaedics and Related Research 411, 245-254. https://doi:10.1097/01.blo.0000069893.31220.6f.
Bozan B, Temelli F. 2008. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol 99, 6354-6359. https://doi:10.1016/j.biortech.2007.12.009.
Coşkuner Y, Karababa E. 2007. Some physical properties of flaxseed (Linum usitatissimum L.). Journal of food Engineering 78(3), 1067-1073. https://doi:10.1016/j.jfoodeng.2005.12.017.
Daun J, Barthet V, Chornick T, Duguid S. 2003. Structure, composition, and variety development of flaxseed. In: Thompson, L., Cunanne, S. edition. Flaxseed in Human Nutrition. 2nd edition Champaign Illinois, p 1-40.
Field M, Munafò MR, Franken IH. 2009. A meta-analytic investigation of the relationship between attentional bias and subjective craving in substance abuse. Psychological bulletin 135(4), 589. https://doi:10.1037/a0015843.
Ganorkar PM, Jain RK. 2014. Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. International Food Research Journal 21(4), 1515-1521.
Hussain I, Anwar J, Munawar MA, Asi MR. 2008. Variation of levels of aflatoxin M1 in raw milk from different localities in the central areas of Punjab, Pakistan. Food Control 19(12), 1126-1129. https://doi:10.1016/j.foodcont.2007.12.002.
Larmond E. 1980. Laboratiry methods of sensory evaluation of food. Research branch Canada. Department of agriculture for titles of publications.
Lau CS. 2007. Formulation and Physical, Chemical and Sensory Analysis of a Novel Flaxseed-enriched Milk-based Beverage to Deliver Omega-3 Fatty Acids (Doctoral dissertation, Virginia Tech).
Laux. 2011. Commodities, products/grains, oilseeds/flax profile, p.13–0.
Morris MC, Evans DA, Tangney CC, Bienias JL, Wilson RS. 2005. Relation of the tocopherol forms to incident Alzheimer disease and to cognitive change. American Journal of Clinical Nutrition 81, 508-514. https://doi:10.1093/ajcn.81.2.508.
Oomah BD. 2001. Flaxseed as a functional food source. Journal of the Science of Food and Agriculture 81(9), 889-894. https://doi:10.1002/jsfa.898.
Oplinger E, Oelke E, Doll J, Brundy L, Schuler R. 1989. Flax. Alternative Field Manual. University of Winsconsin-Extension corporative extension St. Paul. USA, p 114-126.
Pradhan R, Meda V, Rout P, Naik S, Dalai A. 2010. Supercritical CO2 extraction of fatty oil from flaxseed and comparison with screw press expression and solvent extraction processes. Journal of Food Engineering 98(4), 393-397. https://doi:10.1016/j.jfoodeng.2009.11.021.
Singh KK, Mridula D, Rehal J, Barnwal P. 2011. Flaxseed- a potential source of food, feed and fiber. Critical Reviews in Food Science and Nutrition 51, 210–222. https://doi:10.1080/10408390903537241.
Singh KK. Mridula D, Rehal J, Barnwal P. 2011. Flaxseed: a potential source of food, feed and fiber. Critical reviews in food science and nutrition 51(3), 210-222. https://doi.org/10.1080/10408390903537241
Anum Nazir, Huda Ismail, Nishat Zafar, Sidra Anam, Uswa Ahmad, Riffat Shamim Aslam (2020), Proximate analysis of brown sugar flaxseed toffees using different concentrations of flaxseed powder; IJB, V17, N3, September , P1-6
https://innspub.net/proximate-analysis-of-brown-sugar-flaxseed-toffees-using-different-concentrations-of-flaxseed-powder/
Copyright © 2020
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0