Development and Evaluation of Flaxseed Butter
Daimu Basumatary
*
Department of Food and Nutrition, College of Community Science, Professor Jayashankar Telangana Agricultural University, Hyderabad, Telangana, India.
T.V.N. Padmavathi
Department of Food Safety and Quality Assurance, College of Food Science and Technology, Rudrur, Professor Jayashankar Telangana Agricultural University, Telangana, India.
T. Supraja
Department of Food and Nutrition, College of Community Science, Professor Jayashankar Telangana Agricultural University, Hyderabad, Telangana, India.
Praduman Yadav
Department of Biochemistry, Indian Institute of Oilseeds Research, Hyderabad, Telangana, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: To investigate the proximates of developed flaxseed butter.
Place and Duration of Study: Department of Food and Nutrition, College of Community Science, Professor Jayashankar Telangana Agricultural University and Department of Biochemistry, Indian Institute of Oilseeds Research, Hyderabad, Telangana, India between January 2024 and August 2024.
Methodology: Three developed flaxseed butter with varying proportion of groundnut (75g to 60g) incorporated with groundnut oil and palm oil (1-3ml) was compared with control peanut butter to establish the nutritional profile as well as flaxseed butter made of 100% flaxseed was also compared to establish a baseline of its nutritional profile.
Results: The study have shown that there was a significant (P < 0.05) difference on the fat and protein content of the flaxseed butter as compared to control peanut butter whereas no significant difference was observed on the moisture and ash content.
Conclusion: The results of the current study indicate that the developed flaxseed butter improved the nutritional content.
Keywords: Flaxseeds, nut butter, avocado, groundnut oil