• N.SELVA RANI

Bakery products are gaining popularity day by day. Young generation mostly prefer the bakery products. Most of the bakery products are made up of wheat, the major food crop of India produced abundantly in India. Among bakery products, bread, cookies and biscuits are the most popular processed ready-to-eat food items in the country. The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centred on the use of oilseeds in breads and other bakery products. In general, the incorporation of flax seeds improves the nutritional qualities of bakery products with and without gluten, and provides several health benefits. Sunflower seeds are cultivated and consumed globally and contain highly nutritious components like fibre, protein, unsaturated fats, selenium, copper, zinc, iron, vitamin E and have several other nutrients, antioxidants, minerals, and vitamins that play a vital role in the prevention or treatment of certain diseases, like diabetes is one of them. These seeds possess anti-diabetic properties due to the presence of chlorogenic acid, quinic acid, caffeic acid, glycosides, and phytosterols. So it has an anti-diabetic and anti-oxidant effect. Phytochemicals, or beneficial plant chemicals, may inhibit cancer growth, protect against heart disease, and offer protection from colon, prostate and breast cancer. It contains α-linoleic acid, phytoestrogen, anti-inflammatory, laxative effects, and osteoporosis. The current study intends to develop a cookies with improved nutritional and sensory properties by combining flax and sunflower seed flour.

Keywords: Millets, nutraceuticals, Organoleptic property, ω-3 fatty acids, packaging.

"DEVELOPMENT OF VALUE - ADDED HIGH FIBRE MILLET COOKIES INCORPORATED WITH FLAXSEED AND SUNFLOWER SEED", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 12, page no.f293-f308, December-2023, Available :http://www.jetir.org/papers/JETIR2312534.pdf

"DEVELOPMENT OF VALUE - ADDED HIGH FIBRE MILLET COOKIES INCORPORATED WITH FLAXSEED AND SUNFLOWER SEED", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 12, page no. ppf293-f308, December-2023, Available at : http://www.jetir.org/papers/JETIR2312534.pdf