Fortification of Biscuit with Flaxseed: Biscuit Production and Quality Evaluation

Effects of fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of biscuit. Supplementation of wheat flour with flaxseed powder was done at different levels 0-43%. A novel fortified biscuit was successfully produced and it was observed as the concentration of flaxseed increased the moisture, fat, ash, protein showed gradual increase whereas dietary fibre showed a rapid increase and however, carbohydrate content was decreased. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased. Also the dark color intensity was increased with the increase in fortification. On the basis of nutritional and sensory quality, biscuit when fortified with blends of 10% flax seed resulted in better quality and nutritious biscuits (carbohydrate content 69.76%, protein content 10.59%, fat content 11.07%, ash content 2.48% and fibre content 7.77%).