Formulation and organoleptic evaluation of flaxseed globs as a functional food

Abstract

Flaxseeds owing to alpha-linolenic acid are most efficacious for safeguarding cardio-metabolic and brain functions. An attempt was made to prepare and evaluate flaxseed balls in three variations viz. 10 g (T1), 15 g (T2) and 20 g (T3) roasted flaxseed powder and 15 g jaggery respectively in each preparation suitable for geriatrics. Sensory evaluation was conducted on 9-point hedonic scale. T3 was the highly acceptable variant among other flaxseed balls, which was thereafter subjected for overall organoleptic evaluation. Flaxseed globs are best stored for up to a period of 3 days irrespective of their packaging materials and post this duration, unlikely alterations are observed in organoleptic attributes.