Development of Lemongrass Flavored High Nutrient Cookies by Fortification of Flaxseed and Poppy Seed Flour

Abstract

Flaxseed is source of health beneficial nutrients: α-linolenic acid, omega 3-fatty acid, lignan and dietary fibre, while poppy seed is reported to contain morphine and codeine alkaloids. Both the raw materials are reported to possess antioxidant function, anti-diabetic function and antimicrobial properties because of their biomolecules content. In present work an attempt to incorporate flaxseed and poppy seed flour for preparation of the cookie. Three cookies formulations were prepared by partially replacing refined wheat flour with flaxseed and poppy seed flour in the ratio 5:15% (w/w), 10:10% (w/w) and 15:5 %(w/w) and they were marked FPC1, FPC2 and FPC3 respectively. These cookies were compared with sole refined wheat flour prepared cookie (C0). Cookies were tested for moisture, ash, protein, fat, crude fibre, calorific value, alkaloid and mineral by using standard laboratory methods. The Physico-chemical and sensory parameters of three formulated cookies were compared with a control cookie. Result showed the FPC2cookies prepared by replacing 20 % of refined wheat flour with 10 % each of flaxseed and poppy seed flour were found to be higher in nutrient and were sensory at par with Co cookie. The calorific value protein content, fat content and fibre content of FPC2 cookie were reported to be increased by 1.2 fold, 3.5 fold, and 9.5 folds respectively with respect to control cookie. Morphine content (22.42µg/g) of FPC2 cookie was found to be within permissible limit. Study suggests that overall 20% wheat flour can be partially replaced to prepare fortified flour cookies at par with refined wheat flour cookie.