Nutritional and functional characterization of barley flaxseed based functional dry soup mix.
Barley flaxseed based functional dry soup mix (BFSM) was developed from whole barely flour (46.296%), roasted flaxseed powder (23.148%) and the seasoning (30.555%) comprising several flavoring compounds and anticaking agent, using simple processing technique. Developed BFSM was nutritious. On dry matter basis it contained: protein (14.31%), carbohydrate excluding crude fiber (54.70%), fat (8.70%), ash (17.45%) and crude fiber (4.84%). It was low glycemic soup, free of antinutritional risk and had calorific value of 319.77 kcal/100 g (wet or sample basis, sb) estimated from its composition. 100 g (sb) of BFSM contained 4.36 g β-glucans and 8.08 g total lipid of which 25.6% was ω-3 fatty acids. Different extracts of BFSM revealed the presence of total phenols (0.57-1.86 mg gallic acid equivalent/g, sb) with antioxidants equivalence of DPPH (20.69-39.07%) and FRAP (120-331 μm Fe (II)/g, sb).
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721310 India.
Sumeet
S
Kaur
Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721310 India.
Madhusweta
M
Das
Antioxidants; Flaxseed; Glycemic index; Soup mix; Whole barley flour; β-glucans; ω-3 fatty acid