This paper is published in Volume-6, Issue-2, 2020
Area
Food And Nurition
Author
Shreya Wadbudhe
Co-authors
Rupali Deshmukh, Vaishali Dasriya
Org/Univ
Sau Vasudhatai Deshmukh College of Food Technology, Amravati, Maharashtra, India
Pub. Date
11 March, 2020
Paper ID
V6I2-1183
Publisher
Keywords
Flaxseeds Omega -3, Fatty Acid, Lignan

Citationsacebook

IEEE
Shreya Wadbudhe, Rupali Deshmukh, Vaishali Dasriya. Estimation of sensory nutritive qualities of flaxseed cookies and it’s preparation, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Shreya Wadbudhe, Rupali Deshmukh, Vaishali Dasriya (2020). Estimation of sensory nutritive qualities of flaxseed cookies and it’s preparation. International Journal of Advance Research, Ideas and Innovations in Technology, 6(2) www.IJARIIT.com.

MLA
Shreya Wadbudhe, Rupali Deshmukh, Vaishali Dasriya. "Estimation of sensory nutritive qualities of flaxseed cookies and it’s preparation." International Journal of Advance Research, Ideas and Innovations in Technology 6.2 (2020). www.IJARIIT.com.

Abstract

Cookies so-referred to as confectionary products which are consumed by al the age groups it is also an excel ent source and very convenient to get. According to the human diet, nowadays there is a lack of protein fibers and fat i.e.omega-3 fatty acid as per research, flaxseed contains omega -3 fatty acid (– linoleic acid (ALA) lignans, fiber, protein. This provides different health benefits such as reduction of heart disorders, cancer, and mental health. Due to this consumption of flaxseed in human
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