Development and Standardization of Omega-3 Enriched Snacks Incorporating Flaxseeds: A Sensory Evaluation Study

Abstract This study focuses on the development and standardization of Omega-3 polyunsaturated fatty acid (PUFA) enriched snack products, including Snack Mix, Nachos, and Rusk, through the incorporation of flaxseeds at varying levels (10–50%) alongside cereals and pulses. These innovative food products aim to deliver enhanced nutritional benefits to consumers. The developed snacks were evaluated for their sensory attributes, nutritional quality, and fatty acid profiles. The Omega-3 PUFA content, specifically alpha-linolenic acid (ALA), was significantly (p ≤ 0.05) higher in the standardized Snack Mix formulations (23.19 to 42.84 mg/100g), Nachos (22.66 mg/100g), and Rusks (42.17 mg/100g) compared to the traditional Alsi Pinni (5.80 mg/100g). Additionally, these products were found to be better sources of protein and fiber. All products demonstrated a shelf life of two months at ambient temperature. Promoting awareness and consumption of these flaxseed-enriched snacks could substantially improve the Omega-3 PUFA intake among the Punjabi population. The technology for producing these high Omega-3 snacks offers significant potential benefits for both consumers and food product manufacturers.