International Journal for Research in Applied Science & Engineering Technology (IJRASET) ISSN: 2321-9653; IC Value: 45.98; SJ Impact Factor: 7.177 Volume 7 Issue XII, Dec 2019- Available at www.ijraset.com © IJRASET: All Rights are Reserved 102 Sensory and Chemical Analysis of Multinutritive Soya- flaxseed Snacks Mr. Maboodurrahman 1 , Mr. Barde Sameer Sanjay 2 , Mr. Bhamodre Kiran Ramesh 3 1 Assistant Professor, 2, 3 Student, K. K.Wagh College of Food Technology, Saraswati Nagar, Amrutdham, Panchavati, Nashik- 422003, Maharashtra, India Abstract: The snacks containing wheat flour and barley cause intestinal damage in people with celiac disease, so it is necessary to remove gluten from the snack’s product. Corn, rice, and flaxseed are good examples of gluten free grains. Flaxseed has long been thought to offer health benefit. It contains fiber, fat, protein and various minerals, also flaxseeds contain omega-3 fatty acid which instead present in fish, so to provide omega -3 fatty acid; flaxssed is a better option for vegan peoples. Soya bean flour provides necessary proteins and essential bioactive component isoflavone. So the snacks prepared from rice, corn, flaxseed and soya bean is another option of multinutritive diet. Normally snacks are fried in vegetable oil for their crispiness and flavour. That fried foods are typically high in Trans-fat which forms when fats undergo process of hydrogenation, which increases risk of cancer, diabetes and heart stroke so to prevent those risk frying can be replaced by baking the snacks products. Keywords: Celiac disease, Omega -3 fatty acid, Multinutritivediet, Trans-fat, Snacks products I. INTRODUCTION Soya-flaxseed snacks are baked, crunchy, spicy snacks made from four different flours; soya bean, flaxseed, rice and corn. Mashed potato and tomato powder also added to enhance its taste. They are commonly served as a snack, side dish, or appetizer. The basic snacks are baked and spiced. As name indicate snacks provide multinutritive benefits because Snacks are rich in protein provided through soya flour, carbohydrates provided through potato’s and corn flour, Omega-3 fatty acid which instead present only in fish, also provided by utilizing its unique plant source like flaxseeds. Also, flaxseeds are rich in a fibre which helps in problems regarding digestion. Multinutritive Soya-flaxseed snacks are totally baked snacked product, oil used only in negligible amount at starting only for mixing spices. Tomato powder, mashed potatoes, chat masala; this ingredient work as a flavour enhancer to make snacks products tasty and acceptable by the consumers. II. MATERIALS AND METHODS A. Developing the Food Product Soya flaxseed snacks consist of Soya flour, Flaxseed flour, Rice flour, Corn flour, Mashed potatos, oil, Spices like chillie powder, turmeric powder, cuminseeds, chat masala and salt. For preparing Soya-flaxseed snacks various formulations taken for preparing good quality product. During formulation only soya flour and flaxseed flour concentration is changed for knowing the of product. There are 3 formulations are taken to produce good quality product. These formulations are as follows: B. Different Proportions of Soy-flaxseed Snacks Ingredients for Preparation of 1000 gm (1Kg) of Soy-Flaxseed Snacks Ingredient S1 gm S2 gm S3 gm Soya flour 215 310 265 Flaxseed 215 140 172 Potato 200 200 200 Tomato Powder 10 10 10 Rice flour 175 175 175 Corn flour 170 170 170 Chillie powder 10 10 10 Turmeric 15 15 15 Salt 10 10 10 Cumin 03 03 03 Chat masala 05 05 05 Oil 10 10 10 Water 110 110 110 Table No. I Different proportion of ingredients in soya flaxseed snacks