Development and acceptability of snack recipe incorporated with flax seed (linum usitatissimum) powder

Linum usitatissimum, the specific name for flax within the family Linaceae, aptly describes its usefulness and versatility. In fact, the name Linum originated from the Celtic word Lin or “thread,” and the name usitatissimum is Latin for “most useful”. Traditional flaxseed varieties consumed by humans are rich in alpha-linolenic acid (ALA), the essential omega (ω)-3 fatty acid, which constitutes about 57 percent of the total fatty acids in flax. Many health-claims have been made for whole flax seed, flax meal and milled flax. Flax seed also have a functional food and neutraceutical properties. Flax continues to surge forward in its recognition as a functional food and has recently gained attention in the area of cardiovascular disease primarily because it is the richest known source of alpha-linolenic acid, the phytoestrogen, lignans, as well as being a good source of soluble fiber. ALA is beneficial for infant brain development, reducing blood lipids and cardiovascular diseases. Different type of Ribbon pakkoda with varying proportion of flax seed powder (5%, 10%, and 15%) was developed along with control. The organoleptic evaluation of the flax seed powder incorporated ribbon pakkoda was carried out using 9 point Hedonic Scale. The data obtained was analyzed statistically. Organoleptic evaluation of prepared Flax seed incorporated Ribbon pakkoda revealed that sample T2 (10%) incorporation score highest overall acceptability (8.5 ± 0.65).