Author(s): S Parameshwari, P Nazni

Abstract:
The aim of the study to optimize roasted linseed powder (RLSP) incorporated Omapodi snacks food using Response Surface Methodology. Flaxseed (Linum Usitatissimum) is generally cultivated for linen fiber or for oil from its seeds. Flaxseed is richest source of alpha-linolenic acid, lignans and other nutritional components. The reddish brown flaxseed grains have a pleasant flavour and taste resembling nuts and its utilization is simple in different products. Considering the above facts, this study was under taken with special interest in the development of omega 3 fatty acid enriched designer food. The incorporation of flaxseed into diet can help to have a superior taste in regularly consumed dishes. In order to optimize the Omapodi snacks, the optimum condition of Bengal gram flour 64 g, RLSP 20 g and gingelly seed powder 10 g respectively. Corresponding to these values of process variables, the values of carbohydrate 69.78 g, protein 16.35 g, omega 3 fatty acid 7.77 mg and overall acceptability 9. The overall desirability was 0.63 respectively.