title: Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.
abstract: Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.2% and 23.4% in flaxseed powder (FSP) and FSCP respectively. Total polyphenol content of FSP and FSCP was 439 and 522 mg/100 g respectively. The free fatty acid content of FSCP increased from 0.38 to 1.03 after 6 months storage. The critical moisture content for FSP and FSCP was 10.2 and 13.5%, which were equilibrated at 82 and 68% RH respectively and the ERH studies indicated both the powders are non-hygroscopic in nature. Overall sensory quality of FSCP served with cooked rice scored 'good' (7.4) even after 6 months of storage.
authors.affiliation: Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India.
authors.forename: Pamidighantam Prabhakara
authors.initials: PP
authors.lastname: Rao
authors.affiliation: Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India.
authors.forename: Galla Narsing
authors.initials: GN
authors.lastname: Rao
authors.affiliation: Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India.
authors.forename: Kripanand Sathiya
authors.initials: KS
authors.lastname: Mala
authors.affiliation: Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India.
authors.forename: Karakala
authors.initials: K
authors.lastname: Balaswamy
authors.affiliation: Central Food Technological Research Institute, Resource Centre, Council of Scientific and Industrial Research, Habshiguda, Uppal Road, Hyderabad, 500 007 India.
authors.forename: Akula
authors.initials: A
authors.lastname: Satyanarayana
keywords: Fatty acid composition; Flaxseed; Flaxseed chutney powder; Processing; Sensory quality; Sorption isotherm