Development and Evaluation of Indigenous Snack Promega Khakra enriched with Omega-3 rich Canola oil and Flax seed

Akshata A Kamatha, Navaneetha Ramachandra, Usha Devi C

Abstract


There has been an increase in the incidence of life style diseases like, obesity, diabetes mellitus, high blood pressure etc., in our society.  Awareness regarding the role of food in causing these lifestyle diseases has also increased among the population.  Print media and social media have also started highlighting the ill effects of poor food choices.  In general people have become health conscious and acknowledge the importance of healthy food when compared to the easily available junk and fast food.  The Corona pandemic has also increased the demand for healthy nutrition.  Therefore, there is a need to develop products which will meet the demands of this ever-growing health conscious population.  These newer products should be preservative free, natural and should also have health benefits. High levels of Low-density lipoprotein (LDL) cholesterol in an individual has been associated with a wide range of cardiovascular diseases. Omega-3 fatty acids play a significant role in lowering high LDL cholesterol levels. Omega-3 fatty acids also improve cognitive functions among all age groups.  There are very few vegetarian foods which provide omega-3 fatty acids. Khakra is a popular traditional Gujarati snack prepared mainly from wheat flour.  An attempt has been made to develop a healthy khakra enriched with protein and omega-3 fatty acids (Promega khakra).   Various flours like, wheat flour, gram flour, jowar flour and seeds like flax seeds and chia seeds were used in the development of this healthy enriched khakra.  Canola oil was used in the preparation of the enriched khakra. Different compositions and combinations were tried to arrive at an acceptable product.  These variations were evaluated for their acceptability using a 9 point hedonic scale by 25 semi trained panelists.  Sensory evaluation and statistical analysis revealed that khakras (V-1) made with the following ingredients wheat flour (32%), ground flax seeds (19%), jowar flour (6%), gram flour (6%), canola oil (23%), kasuri methi (5%), cumin seeds (3%), turmeric powder (2%), red chilli powder (2%) and salt (2%) was well accepted (7.64 ± 0.71) .  Nutritional composition of the standardised khakra showed the following per 100gms: Energy 410.88 kcals, carbohydrates 49.66 g, protein 12.24 g, fat 22.85g, total fiber 9.38g, moisture 1.56 per cent, ash 4.31 percent.  The omega-3 content was 2.6 per 100gm (2 promega khakras) which meets approximately 3/4th of the daily requirement of an adult. The healthy Promega khakras thus developed can be consumed by all age groups.

Keywords


Healthy snacks, khakra, omega-3,nutrient enrichment

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