Exploring the Nutritional and Sensorial Enhancement of Traditional Indian Laddu through Flaxseed Fortification

Abstract

The purpose of the current study was to cultivate laddu by adding different amounts of flaxseed. to evaluate laddu, including its microbiological, tactile, and textural qualities, as well as its chemical and fatty acid composition and antioxidant activity. The primary objective of this research endeavor was to explore the potential enhancement of laddu, a traditional Indian sweet, through the incorporation of varied proportions of flaxseed. This exploration encompassed a multifaceted evaluation, including microbiological scrutiny, tactile discernment, textural analysis, chemical profiling, fatty acid characterization, and assessment of antioxidant potency. The procedural standardization entailed the utilization of sesame seeds, jaggery, and whole flaxseed in the formulation of Nutra Laddu. Distinct formulations denoted as T1, T2, T3, T4 were devised, featuring incremental adjustments in the proportion of whole flaxseed, ranging from 0% to 50%. Subsequent to the preparation process, the laddu specimens underwent meticulous evaluation of their organoleptic attributes, encompassing considerations such as color and visual appeal, flavor profile, textural attributes, taste perception, and overall palatability. This comprehensive assessment was facilitated through the application of a 9-point hedonic scale, enabling nuanced appraisal. Furthermore, it emerged from the analysis that Nutra Laddu fortified with flaxseed presents a notable nutritional profile, characterized by heightened levels of dietary fiber and protein. This underscores the potential of flaxseed as a valuable adjunct in laddu formulation, given its recognized nutritional and therapeutic attributes.

Introduction

I. INTRODUCTION

Flaxseed, a versatile ingredient in food technology, offers a range of benefits for both nutrition and product innovation. Derived from the Linum usitatissimum L plant, flaxseed presents a rich source of essential nutrients, including lignans and ALA oil, which contribute to its functional properties. Its composition, characterized by soluble fiber and high-quality protein, lends itself well to diverse food formulations. In food technology, flaxseed is prized for its ability to enhance both the nutritional profile and sensory characteristics of food products. Its inclusion can elevate the fiber content, improve texture, and impart a pleasant nutty flavor to a variety of baked goods, such as bread, waffles, muffins, and crackers. By incorporating whole flaxseed into doughs or sprinkling it atop baked items, food technologists can achieve desired textural attributes and visual appeal while boosting the nutritional value. (1)

Ground flaxseed, another popular form, serves as a versatile ingredient in food formulations. It can be seamlessly integrated into energy bars, bread, and other products to enhance their nutritional content and texture. Its finely ground nature allows for uniform dispersion within food matrices, ensuring consistent product quality and sensory experience. From a technological standpoint, flaxseed oil stands out for its unique fatty acid composition, predominantly comprising polyunsaturated fatty acids with a favorable ω-6:ω-3 ratio. This characteristic makes it an attractive ingredient for formulating functional foods aimed at promoting cardiovascular health and overall well-being. Additionally, flaxseed oil's anti-inflammatory, anti-arrhythmic, and anti-atherogenic properties offer further potential for innovation in food product development. (2) Innovative food formulations, such as nutra laddu and nutra cookies enriched with flaxseed, present an exciting frontier in food technology. Research endeavors focused on evaluating the impact of flaxseed incorporation on proximate composition, fatty acid profile, sensory attributes, and microbiological quality contribute valuable insights to the field. By understanding consumer perceptions and attitudes toward flaxseed consumption, food technologists can tailor product development strategies to meet evolving dietary preferences and health-conscious consumer demands. (3,4)

II. MATERIALS AND METHODOLOGY

This prospective comparative project was carried out at Department of Food Technology Ballarpur Institute of Technology, Ballarpur, Chandrapur, India from September 2022 to November 2023.

1. Study Design: Product development with various material compositions and evaluation of product for sensory analysis.
2. Study Location: Department of Food Technology Ballarpur Institute of Technology, Ballarpur, Chandrapur, India
3. Study Duration: September 2022 to November 2023

A. Materials

The Raw material like Flaxseed, Jaggery Peanut, Sesame, Cardamom. Almonds, etc. will be procured from the local market of Ballarpur. Chemical and reagent will be obtained from laboratory, Department of Food Technology, BIT Ballarpur.

B. Methodology

1. Preparation of Flaxseed laddu

Flaxseed was cleaned to remove impurities. The cleaned flaxseeds were roasted slightly in a pan at low flame till it become crispy and dark brown in colour. The roasted flaxseeds were then grinded into powder mixer grinder. Other ingredients such as Jaggery, Peanut, Sesame seed, Cardamom and almond are mixed uniformly with flaxseed and grind lightly. Finally, the round shaped laddu was made manually and packaged.

Conclusion

Nutra Laddu flaxseed supplementation in distinctive amounts. In this way, based on the logical information from the current ponder, it can be said that the T2 of flaxseed laddu was decided to be way better with respectable sensorial consistency. Including shifting sums of flaxseed to nutra laddu will moreover progress its dietary consistency. Entire flaxseed and jaggery were utilized in the detailing handle for the planning of nutra laddu. Diverse details were delivered with variety over the entire Flaxseed run for T1, T2, T3, and T4, individually. Arranged nutra laddu assessed organoleptic qualities in terms of colour and appearance, enhance, surface, taste, and common worthiness utilizing a 9-point hedonic scale. The flaxseed laddu made in the T3 group outflanked the other tests, agreeing to the information. It has been found that nutra laddu made with flaxseed is an fabulous source of fiber and protein. In this manner, flaxseed has critical wholesome and restorative esteem and may be utilized as a useful fixing in the fabricate of nutra laddu. The innovative and money related reasonability of the nutra laddu arrangement prepare underpins the appropriateness of flax seed as a ample source of vitality and protein. All ages of communities and children blissfully expend nutra laddu.

References

[1] Gutte KB, Sahoo AK, Ranveer RC. Bioactive components of flaxseed and its wellbeing benefits. Worldwide Diary of Pharmaceutical Sciences Survey and Investigate. 2015 Mar;31(1):42-51. [2] Pellizzon MA, Billheimer JT, Bloedon LT, Szapary PO, Rader DJ. Flaxseed diminishes plasma cholesterol levels in hypercholesterolemic mouse models. Diary of the American College of Sustenance. 2007 Feb 1;26(1):66-75. [3] Gogus U, Smith C. n?3 Omega greasy acids: a audit of current information. Worldwide diary of nourishment science & innovation. 2010 Mar;45(3):417-36. [4] Morris DH. Flax: A wellbeing and nourishment preliminary. Flax Chamber of Canada; 2007. Preparation of flaxseed laddu [5] Van Kleef E, van Trijp HC, Luning P. Utilitarian nourishments: wellbeing claim – nourishment product compatibility and the affect of wellbeing claim surrounding on buyer assessment. See comment in PubMed Common underneath Craving. 2005: 44: 299-308 [6] Kalra EK. Nutraceutical—definition and presentation. See comment in PubMed Commons below AAPS PharmSci. 2003; 5 :E25 [7] Doyon M, Labrecque J. Useful nourishments : a conceptual definition. British Nourishment Diary. 2008; 110 : 1133- 1149. [8] Daun JK, Barthet VJ, Chotnick TL, Duguid S. Stucture, composition, and assortment development of flaxseed. Flaxseed in human nourishment Thompson LU, Cunnane SC. 2003: 1-40. [9] Oomah Db. Flaxseed as a flaxseed as utilitarian nourishment source. J Sci Nourishment Agr. 2001: 81:889- 894. [10] Bhatty RS. Dietary composition of entire flaxseed and flaxseed supper. Flaxseed in HumanNutrition. Cunnane Sc, Thompson LH. Editors. AOCS Press, Champaign IL. 1995: 22-45.

Copyright

Copyright © 2024 Pranali Pustode, Varsha There, Bharti Uke, Ramakant Thawkar, Lilesh Pustode, Prashant Watkar. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.