J. Dairying, Foods & H.S.

, 28 (1) : 49-53, 2009 AGRICULTURAL RESEARCH COMMUNICATION CENTRE

www.arccjournals.com / indianjournals.com

DEVELOPMENT AND NUTRITIONAL EVALUATION OF LINSEED

SUPPLEMENTED AMARANTH AND SESAME BASED SWEET BALLS
Archana Sood, H.R. Sharma and Ranjana Verma
Department of Food Science and Nutrition,
CSK HPKV, Palampur-176 062, India

ABSTRACT
Protein and energy enriched sweet balls based on various protein and energy rich food resources
viz. amaranth, sesame, linseed and jaggery were developed and evaluated for nutritional and
sensory qualities. The linseed supplemented sesame and amaranth based sweet balls were found
to be rich in protein and energy proportionate to the level of protein and energy contents of
ingredients used in the preparation of the sweet balls. The protein and energy contents of various
sweet balls formulations ranged from 8.85 to 13.61 per cent and 407 to 509 kcal/100g, respectively.
Linseed, amaranth and sesame based formulations were rich in potassium, iron and calcium
respectively. The acceptable level of linseed in amaranth and sesame based sweet balls was
found to be 10 per cent as evaluated by a panel of judges on a nine point hedonic scale. From the
results of the study it was concluded that protein and energy based sweet balls confection can be
prepared at household level by exploiting various locally available protein and energy rich food
resources. Linseed has an advantage as it can supplement the protein value of the sweet balls at
lower cost compared to other legumes and oil seeds.

Key words : Nutritional evaluation, Linseed supplemented.

INTRODUCTION of the prepared products because linseed possesses

In North India, sugar and jaggery based
indigenous confectionery is an important cottage
industry. These sweets are prepared from amaranth
seeds on cottage/home scale during winter season
and consumed by both urban and rural people and
are of great commercial importance (Chakraborty
et al., 1985). Amaranth seeds are being used in the
preparation of traditional sweetmeats in roasted/
puffed form along with jaggery syrup and other food
additives (Manan et al., 1998). Roasting and puffing
of amaranth seeds impart a distinct sweet nutty
flavour and add a crunchy texture to the end product
(Singhal and Kulkarni, 1991). Among these
sweetmeats, sweet balls (Ladoos) are liked by all and
can contribute to the improvement of nutritional
status of the vulnerable groups if processed/prepared
from nutritional view point (Manan et al. 1998,
Raghuvanshi et al. 1999, and Kanchan et al. 1990).
Supplementation of linseed in amaranth and sesame
based sweet balls can improve the nutritional quality
high nutritive and medicinal value and contributes
sizeable amount of not only fats but also proteins
and fibres and can also be used as health
food (Deosthale and Longvah, 1988, Sahi and
Leitch (1994).
Linseed or flaxseed, commonly known as alsi
is an oilseed crop belonging to family Linaceae. It is
an important oilseed crop of India and has a wide
range of uses like for cooking purposes, industrial
purposes and medicinal purposes also. Like other
oilseeds, it posses high nutritive value and
contributes sizeable amount of not only fats but also
proteins and fibres (Deosthale and Longvah, 1988).
There are lot of unsaturated fats as well as
mucilage in the linseed. The presence of these
compounds in the plant turns the flax into a highly
valued remedy especially for treating many of the
intestinal and chest conditions. Seeds consumed can
induce a soothing action along the digestive tract.
Linseed appears to protect against certain types of
50 J. DAIRYING, FOODS & H.S.
cancer, particularly hormone sensitive cancers such Sweet ball formulations : Control and linseed
as those of the breast, endometrium and prostate. supplemented (experimental) sweet balls were
Due to the presence of good amount of a essential prepared using different ingredients in the sweet ball
fatty acids alpha linolenic acid which comprises formulations (Plate 1, 2) in various proportions as
about 57 per cent of total fatty acids in linseed, it tabulated as (Table 1).
might play an important role in lowering the blood Preparation of sweet balls : To obtain thick
cholesterol level thereby reducing the coronary heart syrup, jaggery (50g) was dissolved in water (30 ml)
diseases which is a major health problem of western and cooked to one thread consistency. To this 50g
world, is now emerging as a major cause of death of popped seeds (amaranth or sesame or amaranth
in Indian society also. (Kolodziejczyk et al. 1995).
+ linseed or sesame + linseed) were added and
It is hypothesized that these ingredients can mixed thoroughly. The resultant mixture was used
be conveniently used at household as well as on in the preparation of sweet ball (10g). The balls were
commercial scale in conjunction with jaggery in the shaped into the round shape by hand. The sweet
development of protein and energy rich food balls were packed in polythene bags for chemical
confections. This study aimed at developing and evaluation.
evaluating protein and energy rich sweet balls based
Chemical and sensory evaluation of sweet
on the above mentioned ingredients.
balls : The prepared sweet balls were analyzed for
MATERIAL AND METHODS crude protein, crude fat, crude fiber and ash (AOAC,
Ingredients : The seeds of amaranth (Var. 1990). Conversion factor of 6.25 was used to
Annapurna) and linseed (Var. Nagarkot) were convert nitrogen into protein. The samples were also
procured from the Department of Plant Breeding and analyzed for neutral detergent fiber (NDF) and the
Genetics of College of Agriculture, CSK Himachal acid detergent fiber (ADF) (Van Soest, 1963). Total
Pradesh Krishi Vishvavidyalaya, Palampur. The carbohydrates were determined by subtracting the
seeds were cleaned and stored in metal bin for further sum values for moisture, protein, fat and ash from
use. The seeds of sesame (white) were procured from 100. The available carbohydrates were determined
a local farmer, whereas jaggery was purchased from by subtracting NDF and from the total
the local market. carbohydrates. Available energy was calculated by
Popping of amaranth and linseeds : The multiplying the percent, protein, fat and available
popping of amaranth and linseed samples was carbohydrates by 4, 9 and 4 and then summing up
achieved by heating grains on a preheated cauldron the values. Minerals sodium and potassium were
(Karahi) by dropping the seeds on the hot surface determined by using Flame Photometer, Model
(2200C) and spreading and pressing with the help Mediflame 127 and for calcium, iron, zinc,
of a molded cloth till the completion of expansion magnesium and copper using Atomic absorption
popping process. spectrophotometer, Perkin Elmer Analyst 400 (Piper,
Table 1. Proportion of the ingredients used for the preparation of linseed supplemented
jaggery sweetened amaranth and sesame sweet balls
Formulations Proportions of the ingredients (%) Yield
Amaranth Linseed Sesame Jaggery No of sweet balls Wt per sweet ball
I 50 0 - 50 10 10g
II 40 10 - 50 10 10g
III 35 15 - 50 9 11g
IV 30 20 - 50 8 12g
V - 0 50 50 9 11g
VI - 10 40 50 9 11g
VII - 15 35 50 9 11g
VIII - 20 30 50 9 11g
 Vol. 28, No. 1, 2009 51
1966). The sweet balls were subjected to sensory decreased proportionately with increase in level of
evaluation by a panel of 10 judges on 9 points linseed supplementation. Replacement of amaranth
hedonic scale (Larmond, 1977). The results of the with linseed from 0 to 20 per cent in amaranth sweet
analysis are expressed on dry matter basis. balls increased the energy contents from 407.00 to
RESULTS AND DISCUSSION 435.89 kcal/100g. Contrary to this the energy values
Among different sweet balls formulations, decreased from 509.00 to 497.09 kcal/100g in case
protein contents varied from 8.85 to 13.61 per cent, of sesame based linseed formulations. The total
fat from 3.88 to 25.08 per cent, carbohydrates from carbohydrate contents also decreased with the
57.14 to 84.15 per cent, ash from 3.13 to 4.19 per increase in level of linseed supplementation in
cent and crude fiber from 1.21 to 2.62 per cent amaranth based sweet balls but in case of sesame
depending upon the proportions of different based linseed supplemented sweet balls the values
ingredients used in individual formulation (Table 2). for carbohydrates increased with increase in linseed
The energy content calculated on the basis of levels. Similar trends were also noted incase of ash
proximate principles ranged from 407 to 509 Kcal/ values which ranged from 3.37 to 4.19 per cent
100g. As the proportion of linseed in amaranth sweet among all the treatments. Manan et al. (1998)
balls increased, the values for chemical parameters conducted similar studies on the preparation of
viz. protein, fat, ash and energy also increased sweet balls based on amaranth seeds whereas
proportionately whereas a decreasing trend was Raghuvanshi et al. (1999) reported the chemical
noticed in case of linseed supplemented sesame composition of sesame seed based sweet balls. The
sweet balls where the values for these parameters differences in the values obtained in the present study
Table 2. Chemical composition (%) of Linseed supplemented amaranth and sesame sweet balls
Formulations Protein Fat Ash Crude fiber Carbohydrates
I 8.85 3.88 3.13 1.21 84.15
II 9.15 7.28 3.25 1.75 79.71
III 9.29 8.98 3.31 2.02 77.49
IV 9.44 10.68 3.37 2.29 75.27
CD (P≤0.05) 0.24 0.32 0.19 0.22 0.36
V 13.61 25.08 4.19 1.77 57.14
VI 12.95 24.24 4.09 2.19 58.10
VII 12.62 23.82 4.05 2.41 58.58
VIII 12.30 23.40 4.00 2.62 59.06
CD (P≤0.05) 0. 34 0.46 0.27 0.31 0.51

Table 3. Fibre and mineral composition of Linseed supplemented amaranth and sesame sweet balls
Formulations NDF (%) ADF (%) Ca (mg/100g) K (mg/100g) Fe (mg/100g)
I 6.70 3.55 151.07 240.81 9.55
II 10.89 6.01 144.99 299.92 8.57
III 12.98 7.24 141.94 329.47 8.09
IV 15.07 8.47 138.90 359.03 7.60
CD (P≤0.05) 0.21 0.22 0.50 0.58 0.22
V 9.43 4.19 765.00 225.00 7.97
VI 13.07 6.52 636.13 287.27 7.31
VII 14.89 7.69 571.70 318.41 6.98
VIII 16.71 8.85 507.26 349.54 6.65
CD (P≤0.05) 0.29 0.31 0.71 0.82 0.30
52 J. DAIRYING, FOODS & H.S.
Fig. 1 : Energy content of linseed supplemented
sweet balls.
are due to variations and proportions of the
ingredients in the recipes of the sweet balls
preparations.
The values for NDF and ADF in amaranth
and sesame based formulations increased with
increase in the level of linseed supplementation in
sweet balls. Highest NDF and ADF contents i.e.
15.07 and 16.71 per cent were recorded in
formulations prepared with 20 per cent linseed in
both amaranth and sesame based sweet balls
respectively (Table 3). The calcium and iron contents
decreased with the increase in linseed
supplementation in both amaranth and sesame
based sweet balls. The values for calcium decreased
significantly (P≤0.05) from 151.07 to 138.90mg/
100g and iron from 9.55 to 7.60mg/100g in linseed
supplemented amaranth based sweet balls and from
765.00 to 507.26mg/100g and 7.97 to 6.65mg/100g
in linseed supplemented sesame based sweet balls.
Plate 1 : Linseed supplemented amaranth sweet balls.
On the contrary, the potassium contents increased
significantly (P≤0.05) with the increase in level of
linseed supplementation in all the formulation and
ranged from 240.81 to 359.03mg/100g and 225.00
to 349.54mg/100g in amaranth and sesame based
sweet balls respectively. Several studies on the
preparation of nutritious sweet meats have been
reported earlier (Kanchan et al. 1990, Manan et al.
1998, Raghuvanshi et al. 1999).
The sensory scores for various sensory
attributes (Table 4) of sweet balls were higher for
control sweet balls prepared from amaranth and
sesame. A significant declining trend in scores for
all the sensory parameters viz. colour, taste/flavour,
texture and overall acceptability was observed with
increase in level of linseed supplementation. But
overall the scores ranged between 5.66 (neither liked
nor disliked) to 7.62 (liked very much).
Preparation of acceptable quality foods like
sweet meats from nutritious grains has been
suggested earlier also (Chakraborty et al. 1985,
Kanchan et al. 1990, Singhal and Kulkarni 1991,
Sarwate et al. 1994, Manan et al. 1998,
Raghuvanshi et al. 1999). Utilization of linseed in
preparation of nutritious and acceptable foods like
in panjiri, macaroni and baked and confectionery
foods has also been reported by a number of
researchers (Genser and Morris, 1997 and Poonam
Sharma, 2006).
Plate 2 : Linseed supplemented sesame sweet balls.
 Vol. 28, No. 1, 2009 53
Table 4. Organoleptic acceptability scores of Linseed
supplemented amaranth and sesame sweet balls
Formulations Colour Taste/ Texture Overall
Flavour acceptability
I 7.55 7.11 7.88 7.51
II 7.33 6.88 6.71 6.97
III 6.55 6.71 6.66 6.64
IV 5.77 5.66 5.54 5.66
CD (P≤0.05) 0.21 0.28 0.29 0.29
Fig. 2 : Cost of linseed supplemented amaranth and
sesame sweet balls. V 8.11 7.33 7.42 7.62
From above it can be concluded that VI 7.66 7.22 7.33 7.40
development and consumption of such protein and VII 7.44 7.00 7.22 7.22
energy enriched products can contribute not only to VIII 6.11 6.80 6.00 6.30
the improvement of nutritional status of the CD (P≤0.05) 0.30 0.39 0.42 0.41
vulnerable group but these can be useful remedies The cost of amaranth sweet balls increased with
in managing problem of protein and energy increase in level of supplementation of linseed and
malnutrition in India through the inclusion of various ranged from Rs 35/- per kg to Rs. 37/- per kg whereas
locally available inexpensive sources of protein and addition of linseed in sesame based sweet balls
energy such as amaranth, sesame and linseed in resulted in decrease in the cost. The cost of pure
sweet ball formulations. sesame sweet balls was Rs 65/- per kg which
The cost of linseed supplemented amaranth decreased to Rs 55/- per kg with 20 per cent linseed
and sesame based sweet balls is presented in Fig 2. supplementation.

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