Vol. 11, Special Issue 12 (2022)

Author(s):
MT Pandule, GB Jadhav, SG Khandagale and SP Patil

Abstract:
The research intended to explore the proximate composition and sensory evaluation of niger-flaxseed composite chutney powder. Niger seed chutney powder, a palatable functional food adjunct was prepared by mixing roasted and powdered niger seeds with roasted and powdered flaxseeds with other selected spice ingredients. Standardization of chutney was done by replacing niger seed by flaxseed in various blends such as 10%, 20%, 30%, 40% and 50%. Prepared chutney samples were evaluated for sensory analysis. Chutney prepared with 60% niger seed and 40% flaxseed found to be most acceptable with respect to the all sensory attributes. Prepared chutney samples were analyzed for nutritional characteristics.