Baking and sensory quality of flaxseed meal cookies prepared from refined wheat flour (Maida) and whole wheat flour (Atta)

Germination processes improve the content of minerals like calcium, magnesium, iron, phosphorous and proteins and essential and non essential amino acids. Germinated flaxseeds have 100 times more vitamins than the ungerminated seeds. Flaxseed meal (ungerminated and germinated) was mixed with refined wheat flour (maida) and whole wheat meal (atta) to make different blends. Ground flaxseed meals (ungerminated and germinated) were incorporated at 5, 10, 15 and 20 percent levels in cookies. Spread ratio of cookies increased more for germinated as compared with addition of ungerminated flaxseed meal. Wheat atta cookies were accepted more as compared to maida based cookies. With the addition of flaxseed, protein, fibre, fat, ash and calorific value increased. The 15 percent level of ungerminated and germinated flaxseed meal was found best for cookie making on the basis of baking, textural and sensory properties. Cookies prepared from best levels of flaxseeds with maida and wheat atta were packed in aluminium laminates and stored under ambient conditions for 4 months and assessed periodically for changes in moisture, free fatty acid, peroxide value and microbial load. Flaxseed cookies stored well upto 3 months with acceptable flavor and texture.