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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1439) Last page : (1445)
Article doi: :

Study on Quality Attributes of Flaxseed Flour Supplemented Cookies

Nilesh N. Kelapure*, Rameshwar H. Jaju1, Amarjeet N. Satwase2, Avdhut V. Gutthe3 and Suraj S. Tidke4
*Dept. of Food Science and Technology, MGM College of Food Technology, Aurangabad
1,4Dept. of Food Trade and Business Management, MGM College of Food Technology, Aurangabad
2Dept. of Food Engineering, MGM College of Food Technology, Aurangabad
Bhagyoday Nagar, Gandheli, Aurangabad 431003, Maharashtra
*Corresponding Author E-mail:
Received: 5.08.2017 | Revised: 12.09.2017   | Accepted: 19.09.2017  



Flaxseed can be added to baked products as a whole seed, imparting a healthy appearance and increased texture quality. Flaxseed is emerging as one of the key sources of phytochemicals in the functional food arena. In addition to being one of the richest sources of alpha-linolenic acid oil and lignans, In present study the efforts are made towards the nourishment of cookies with flaxseed flour. So three different samples were taken for recipe standardization and the ratios are made with 5%, 10% and 15% wheat flour replacement with flaxseed flour. Finally prepared cookies were analyzed for physical properties, chemical properties and sensory attributes. By all means the sample T2 with 10% flaxseed flour incorporation was found suitable and sample T2 found best one. At and above 15% addition structure of cookies and other factors found decreased in terms of many attributes.

Key words: Flaxseed flour, Incorporation, Composite flour, Sensory attributes.

Full Text : PDF; Journal doi :

Cite this article: Kelapure, N.N., Jaju, R.H., Satwase, A.N., Gutthe, A.V. and Tidke, S.S., Study on Quality Attributes of Flaxseed Flour Supplemented Cookies, Int. J. Pure App. Biosci.6(2): 1439-1445 (2018). doi: