Formulation and Sensory Evaluation of Flax Seed Spice mix

Abstract

This study explores flax seed-based spice mixes' formulation and sensory evaluation, emphasizing their nutritional and functional benefits. Flax seeds, rich in alpha-linolenic acid(ALA), lignans and omega-3 fatty acids(OM3FAs), offer significant benefits, including anti-inflammatory and antioxidant properties. However, their unpalatable nature necessitates incorporation into more acceptable forms like spice mixes. Two formulations were developed: Sample T1, containing 50% flax seeds and 20% curry leaves, and Sample T2, with 50% flax seeds and 20% black gram. Sensory evaluation by 32 semi-trained panellists (aged 20-55) showed Sample T1 had higher overall acceptability, especially in flavour and texture. Sample T2, while nutritionally promising, was less preferred due to its taste and texture. The study concludes that flax seed-based spice mixes, especially Sample T1, offer a nutritious and palatable alternative to traditional spice blends, with potential for widespread dietary adoption to enhance both health and flavour.