Preparation and shelf-life evaluation of Flaxseed incorporated biscuits

Flaxseed incorporated biscuit is a baked, unleavened cake that uses flaxseed flour as the main component. The development of germinated and study its storage stability were objectives this study. was up to 7 days at room temperature. Germination longer than resulted in significant mold growth. For study, made from 7- day flaxseed. Five formulations tasted laboratory setting using 0, 12.5, 25, 37.5, 50 parts wheat flour. Design Expert v13 software utilized formulate recipe D-optimal design. One way ANOVA without blocking carried out 5% level significance measure consumer acceptability. According mean sensory scores, formulation containing 25 chosen for further analysis. Acid, peroxide, moisture values used determine shelf-life formulated biscuits. At end two months, obtained —0.21 mg KOH/g oil, 1.8 MeqO2/kg fat, 4.88% within safer limits. Overall, incorporation successfully into recipe. Calcium, iron, protein, ash, fiber, fat higher optimized product control.