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VOL. 1, ISSUE 1 (2025)
Development of functional khakhra using flaxseeds: Nutritional and sensory analysis
Authors
Ranjeet Chunilal Kokani
Abstract
Khakhra, a traditional Indian flatbread, is a
popular snack known for its crisp texture and long shelf life. This study
explores the development of functional khakhra incorporated with flaxseeds
(Linum usitatissimum), a nutrient-dense superfood rich in omega-3 fatty acids,
dietary fiber, and lignans. The objective was to enhance the nutritional
profile of khakhra while maintaining its sensory acceptability. Flaxseeds were
incorporated into whole wheat flour at varying levels (5%, 10%, 15%, and 20%)
to prepare khakhra, which was evaluated for proximate composition, fatty acid
content, antioxidant activity, and sensory attributes. Nutritional analysis
revealed a significant increase in protein (up to 12.5%), fiber (up to 8.2
g/100 g), and omega-3 fatty acids (alpha-linolenic acid, 1.8 g/100 g at 20%
incorporation) compared to control khakhra. Antioxidant activity, measured by
DPPH assay, increased by 35% with higher flaxseed levels. Sensory evaluation,
conducted using a 9-point hedonic scale with 50 panelists, indicated that
khakhra with 10% flaxseed incorporation scored highest (8.2) for overall
acceptability, balancing nutty flavor and crisp texture. Higher flaxseed levels
(15% and 20%) slightly reduced sensory scores due to pronounced bitterness.
Shelf-life studies confirmed microbial stability and acceptable sensory quality
for up to 60 days under ambient conditions. The findings suggest that
flaxseed-enriched khakhra at 10% incorporation offers a nutrient-dense,
heart-healthy snack with favorable sensory attributes, promoting its potential
as a functional food for health-conscious consumers. Further optimization could
enhance sensory profiles at higher incorporation levels.
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Pages:10-14
How to cite this article:
Ranjeet Chunilal Kokani "Development of functional khakhra using flaxseeds: Nutritional and sensory analysis". World Journal of Food Science, Vol 1, Issue 1, 2025, Pages 10-14
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