Optimization of roasted linseed powder (RLSP) incorporated Chappathi 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. Diet is one of the most important factors that are necessary for the better health of an individual. Provision of diet for the maintenance of physical and mental health is a basic right of an individual and the outcome of factors related to diet on health has been matter of concern since ancient times. The incorporation of flaxseed into diet can help to have a superior taste in regularly consumed dishes. 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 aim of the study to optimize roasted linseed powder (RLSP) incorporated Chappathi food using Response Surface Methodology. In order to optimize the Chappathi, the optimum condition of wheat flour 80g and RLSP 20g respectively. Corresponding to these values of process variables, the values of CHO 67.61g, protein 17.71g, omega 3 fatty acid 63.57mg and overall acceptability 9. The overall desirability was 0.54 respectively.