Nutritional and functional characterization of barley flaxseed based functional dry soup mix

Journal of Food Science and Technology
Sumeet Kaur, Madhusweta Das

Abstract

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).

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Citations

Aug 2, 2016·Journal of Food Science and Technology·Sneha Sehwag, Madhusweta Das
Jul 4, 2019·Environmental Science and Pollution Research International·Ismail Bulent Gurbuz, Elif Yildiz
Jun 23, 2020·Food Science & Nutrition·Ammara YasmeenHafiz Ansar Rasul Suleria

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