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Table 5
Other traditional products prepared by flaxseed fortification in different forms and at different concentrations.
| Product name | Flaxseed form | Processing method | Amount of supplementation (%) | Reference |
|---|---|---|---|---|
| Chutney powder | Flaxseed flour | – | 50 | Rao et al., 2011 |
| Vegetable chilla | Flaxseed flour | Shallow frying | 20–40 | Rathi and Mogra, 2012 |
| Wheat chips | Flaxseed flour | Frying | 10–20 | Yuksel et al., 2014 |
| Energy bar | Flaxseed flour | Freezing | 0–20 | Mridula et al., 2013 |
| Vegetable soup | Flaxseeds | – | 15 | Jain et al., 2014 |
| Bhelpuri chat | Flaxseeds | – | 10 | Jain et al., 2014 |
| Vermicelli | Flaxseeds | – | 10 | Jain et al., 2014 |
| Dry-fermented sausages | Flaxseed oil | Fermentation | 3.3 | Ansorena and Astiasarán, 2004 |
| Tahina | Roasted flaxseed flour | Grinding and mixing | 25–100 | Ahmed et al., 2010 |
| Manchurian | Flaxseed flour | Shallow frying | 20–40 | Rathi and Mogra, 2012 |
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