Preparation of Rice Rotti Fortified with Flax Seed & IT's Preservation

Indian diet is mainly cereal based. Cereals are not only a good source of complex carbohydrates but also provide substantial amount of vitamins, minerals, phytochemicals and antioxidants. The aim of this study was to produce complementary food that will meet the nutritional requirement of infants, aged persons, youths, children by addition of nutrient rich flax seed. Efforts were made to prepare rice roti fortified with flax seed flour along with other ingredients. Rice roti fortified with flaxseed at different concentration (0–20%) was subjected for sensory evaluation by a panel of semi trained judges and found that incorporation of flaxseed (10%) was optimum to get well accepted rice rotti Standardized. flax seed roti was analyzed for its proximate composition standardized. Sorbic acid was used to enhance the shelf-life of roti. Initially and a regular interval of time samples were analyzed for proximate composition, physico-chemical parameters, microbiological and sensory evaluation. It was found that rottis preserved using Sorbic acid remained microbiologically stable even after 1 month of storage studies as compared to rottis prepared without using Sorbic acid which get spoiled due to the development of mold growth after 8 days of storage. During storage, there was a slight increase in peroxide value, free fatty acid value, thiobarbituric acid value. There was no significant increase in hardness during storage.