The present research work was carried out for development, standardization, organoleptic assessment and nutritive value evaluation of Cookie a value added product developed using functional food, flaxseeds. Whole flour and flaxseed powder blends were prepared in three samples with ratio of 50:0(C), 30:20(S1), 20:30(S2) respectively. Standardised procedures were followed for developing and standardizing recipes, organoleptic assessment (standardized 9 point hedonic scale by pre trained panel of judges) and nutritive value calculation (DietCal-Version 5). Flaxseed incorporation did not modify the colour, flavor and taste of standard recipes but improved nutritive value of the recipes significantly for all major macro and micro nutrients. Recipes fortified at both the levels 20% and 30% were acceptable. Thus, value added products developed using functional food flaxseed are suggested as they taste good, provide preventive health benefits in decreasing cardiovascular diseases, diabetes, defense against various types of cancer and other chronic degenerative diseases.
