Nutritional and functional characterization of barley flaxseed based functional dry soup mix

Kaur, Sumeet; Das, Madhusweta

doi:10.1007/s13197-014-1641-y

Cited by 16 publications

(11 citation statements)

References 73 publications

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“…Rao et al (2011) prepared an Indian traditional product (chutney powder) containing 50% flaxseed powder and reported that the total phenol content of functional food adjunct increased with addition of flaxseed powder. Also, another researcher (Kaur and Das, 2014) reported similar observations of increases in phytochemical properties (total phenol content and antioxidant) with the incorporation of flaxseed in functional dry soup mix.…”

Section: Phytochemical Propertiesmentioning

confidence: 58%

Recent advances in utilization of flaxseed as potential source for value addition

Kaur

Waghmare

Kumar

et al. 2018

OCL

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Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries.

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Section: Phytochemical Propertiesmentioning

confidence: 58%

Recent advances in utilization of flaxseed as potential source for value addition

Kaur

Waghmare

Kumar

et al. 2018

OCL

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“…The data was subjected to the appropriate statistical analysis using SPSS (version, 16) [28]. The analysis of variance (one way ANOVA) and Spearman's correlation coefficient were determined to evaluate the best developed test product.…”

Section: Discussionmentioning

confidence: 99%

“…The food products namely, flaxseed chutney [11], flaxseed chutney powder [12], peanut chikki incorporated with flaxseeds [13], flaxseed cookies [14], flaxseed energy bar [15], flaxseed soup mix [16], have been prepared owing to numerous health incentives and physiological wellness on flaxseed consumption.…”

Section: Introductionmentioning

confidence: 99%

Formulation and organoleptic evaluation of flaxseed globs as a functional food

Agarwal

Chauhan

2015

Food Measure

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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.

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“…The GI scale varies from 1 to 100. Based on this, foods are categorized into three groups, that is, high GI foods (GI ≥70, rapid rise in blood glucose levels), intermediate GI foods (56 ≤ GI ≤69, medium rise in Whole jamun based functional confection; # mean ± SD with n = 3; * difference between mean is non-significant (p > 0.05) blood glucose level) and low GI foods (GI ≤55, slow rise in blood glucose level) (Kaur and Das 2015).…”

Section: Glycemic Indexmentioning

confidence: 99%

Composition and functionality of whole jamun based functional confection

Sehwag

Das

2016

J Food Sci Technol

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Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl 2 .2H 2 O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe 2+ /g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC 50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.

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Nutritional and functional characterization of barley flaxseed based functional dry soup mix

Cited by 16 publications

References 73 publications

Recent advances in utilization of flaxseed as potential source for value addition

Recent advances in utilization of flaxseed as potential source for value addition

Formulation and organoleptic evaluation of flaxseed globs as a functional food

Composition and functionality of whole jamun based functional confection

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