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Formulation and Standardization of Recipes with an Optimal Level of Long Established Ingredient-Linum Usitatissimum Murali M., Arun A.* School of Hotel and Catering Management, Vels University, P.V. Vaithiyalingam Salai, Velan Nagar, Chennai, India *Corresponding Author E-mail: arunarticle2016@gmail.com
Online published on 26 March, 2018. Abstract Stepping of the multinational companies into food industry is increasingly altering the food patterns of world’ society. Many nations have lost the prehistoric value of their cuisine being unknown of their traditional ingredients and methods of preparations. The objective of this study is to retrieve the real importance of the traditional ingredients. Flax seed the energy rich traditional ingredient is incorporated among the eleven recipes being familiar among the younger generation. The recipes were developed and analyzed for their acceptability and nutritious values. A nine scale hedonic score card is distributed among the panel members, data collected are statistically treated for their ranking position among respondents. The result shows the incorporated recipes rich in nutritive values, significantly different and preferably accepted for their prime organoleptic parameters. Top Keywords Food Pattern, Incorporation, Traditional Ingredient, Younger Generation. Top | |
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