Development of Nutritious Products Incorporated with Flax Seed Flour

ISBN-13: 9783659817991 / Angielski / Miękka / 2017 / 96 str.

Seema Singh

Opis

Flax seed is high in fiber: You'd be hard-pressed to find a food higher in fiber both soluble and insoluble than flax seed. The seed itself has terrific nutritional value, very usable protein, and tremendous fatty acids and minerals like magnesium, potassium, zinc and iron. Flaxseed is one of the best sources on the planet, of omega-3 fatty acids (ALA a healthy type of polyunsaturated fat). This helps to fight against heart diseases by lowering cholesterol, LDL cholesterol and triglycerides. These little seeds pack a big nutritional punch. There are two "types" of flaxseed: brown and golden. Brown is the least expensive and available in all seasons and also a very good source of omega-3 fatty acids as compare to golden. Incorporation of flaxseeds in the foam of flour is easy to incorporate in value added products and it is more acceptable as compared to whole seeds. So, they are recommended to be included in the daily diets as well as in therapeutic diets.

O autorze

Mrs. Seema Singh did her Bachelor of science (Home Science) from Rajasthan University, Jaipur and master's of science with specialization in food and nurtriton from BPSM University(Sonipat). She is also doing Ph.D from SKRAU, Bikaner (Rajasthan). Her research area is in food and nutrition and published various research articals in reputed journals.