Flaxseeds are packed with health-promoting properties. It is good source of macronutrient, micronutrient and nutraceutical components. It contains high levels of omega 3 fatty acid. Flax has high amount oflignans in the hull of the seed and these are a natural plant source of estrogen which helps to prevent post menopausal symptoms. Food based approaches deliberately increases the content of nutrients in the food for improving the nutritional quality of the product. In the present investigation an attempt was made to develop value added products by using flaxseeds. Flaxseeds were roasted and then powdered which was incorporated in different proportions (10%, 20%, 30%, 40%) to standard recipes. Proximate composition of flaxseeds both roasted and unroasted was also analyzed. Cost for different variation of each food product was also calculated according to latest market list. Products developed were Muffin, Khakra, thepla and mathri. The products were evaluated for organoleptic qualities – colour, appearance, taste, after taste and over all acceptability. The overall acceptability of mathri containing 10% flaxseeds was highly acceptable (4.4) leaving behind the standard mathri, followed by mathri containing 20%, 30% and 40% flax seeds respectively. Overall acceptability of standard thepla and thepla containing 10% flax seeds was same ie 4.4 and the overall acceptability of thepla containing 20% and 30% flax seeds was same ie 4. The overall acceptability of khakra containing,10%,20%,30% flaxseed were 4.8 ,4.4,3.8,3.4. The overall acceptability for Muffins containing, 10%, 20%,30%,and 40% flaxseed were 4.8, 4.6, 4.4, 3.4 and 3.1 respectively. The cost of value added product were little higher than standard product.
