Effect of Supplementation with Flaxseed Powder on Roti Quality

R. Manjula Sasikumar

Abstract: The present study was incorporated with flaxseed into roti as influenced by different levels of flaxseed powder and to determine sensory evaluation. Flaxseed powder incorporated roti were prepared by using flaxseed powder in different levels to the wheat flour, whereas roti prepared out of without adding flaxseed powder were served as control. Among the different treatments, 60 percent incorporation of flaxseed powder was recorded highest scores for the overall acceptability

Keywords: Flaxseed powder, lignans, alphalinolenic acid