Preparation and Standardization of Flaxseed, Sesame Seed and Garlic Chutney and Assessment of Acceptability through Sensory Evaluation
Author : Dr. Leena R. Chitlange
Abstract :
In present investigation a flaxseed, sesame seed and garlic chutney was prepared in three samples A, B, C with different proportions, i.e. 1:1, 2:1 and 3:1 respectively. Standardization of flaxseed and sesame seed chutney was done to check the acceptability and ensure fixed nutritional content and ease of preparation. Proximate analysis of all three products and raw ingredients was conducted. There was no significant difference in nutritional quality of all three products, however ranking can be done on the basis of sensory evaluation. Product A stood third, product C stood second and product B stood first in overall acceptability of the product. The intension of this investigation was to promote incorporation of Flaxseed, sesame seed and garlic chutney as a concentrated source of omega 3 fatty acid (Alpha Linoleic Acid), fibre and many other nutrients with medicinal properties as well as minerals like calcium, iron in the regular meals of common people.
Keywords :
Chutney, Flaxseed, Sesame seeds, Garlic, alpha linoleic acid, omega 3 fatty acid, Allicin, Calcium, Iron, Phosphorous, fibre, Standardization, Sensory Evaluation, Acceptability.
