Browsing by Author "Sweety, Humayra Kabir"

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    Development and Sensory Feature As Well as Proximate Analysis of Gluten-Free Flaxseed Bread"
    (Daffodil International University, 23-04-01) Sweety, Humayra Kabir
    Flax seeds referred to as a "functional food" by certain individuals, which suggests that someone can eat it to improve their health. It’s an ancient crop. In the modern era, flaxseed is offered as seeds, oils, powder, tablets, capsules, and flour. Humans take it as a dietary supplement to fend off a variety of illnesses, including cancer, diabetes, high cholesterol, heart disease, and constipation. There is no flax seed breads available in the market. Therefor the aim of this study was to develop a bread using flax seeds flour and its proximate composition as well as sensory quality has been analyzed. The bread has higher fiber content (9%) compare to any of the traditional bread. It is also contained 10% fat, since flax seeds is a good source of unsaturated so the bread may contained those healthy fat from flax seeds. The sensory acceptance of the newly developed flax seed bread was also auspicious since 49% participants liked it very much. Since the flax seed bread is very uncommon and its texture quite different from traditional bread around 10% participants slightly dislike it.