Development And Evaluation Of Flaxseed Enriched Crackers

Abstract

Background: Hypertension is the third leading risk factor for cardiovascular diseases. Nearly 9.4 million deaths per year are due to hypertension. It increases the risk of other major health issues like heart diseases, renal failure, stroke, and organ failure. Hypertension is caused mainly due to unhealthy dietary habits. High salt intake, excess body fat, and physical inactivity, obesity, low fruit and vegetable consumption are all reasons of increased hypertension risk. Chronic hypertension can cause serious problems such as stroke, heart attack, kidney damage, and blindness if not managed appropriately. Hypertension management relies heavily on dietary modifications, with snacking playing a vital role in maintaining normal blood pressure. Healthy snacking options are important for individuals with hypertension to prevent complications and improve quality of life. Traditional snacks option falls short in providing nutritional benefits and less sodium content, leading to the need for innovative and nutrient dense alternatives. Polyphenols and flavonoids have been shown to possess anti-inflammatory and cardiovascular-protective effects. Materials and Methods: Flaxseeds enriched crackers are made from different percent of flaxseed powder in it. All of our components for the crackers are locally sourced. The crackers were prepared in the culinary lab of Superior University, Lahore. The chemical analysis of crackers included phenolic compounds, ash, fiber, protein, fat, and carbohydrates. A 9-point hedonic scale was used for sensory evaluation, which included color, flavor, texture, aroma, and overall acceptability. Results: The results of flaxseeds enriched crackers show that the treatments had varying impacts on the nutritional and compositional parameters. Total carbohydrates exhibited a slight decrease over time, with T0 and T1 maintaining the highest values. Moisture content fluctuated through T0 to T3. Total ash content increased significantly through T3. Fiber content progressively increased, particularly in T3. Protein content also increased from T1 to T3, with the least value observed in T0. Fat content fluctuated, increasing from T1 to T3. Conclusion: Overall, the data suggest that the treatments positively influence fiber, protein and phenolic content. Among all the treatments evaluated, T3 emerged as a clear standout in laboratory tests, while T2 stood out the most in sensory evaluation.