Development of Value Added Products by Incorporating Healthy Heart Mixture for the Management of Cardiovascular Diseases

Cardiovascular disease (CVDs) have a major share in the prevalence of non communicable disease which is showing a rise among Indian population and is further increasing among younger age group. According to WHO, the prevalence of CVD shall double in India in both men and women from 7.7 and 5.5 million respectively from the year 2000 till 2020. The contributing factor for rise of CVDs incidence are socioeconomic determinants, modifiable and non modifiable risk factors, increase in intermediate risk factor. Intake of Dietary fiber is found to be associated with decreased risk of CVD due to the LDL Cholesterol lowering capacity. The study was carried with an objective to prepare Healthy Heart Mixture constituting of oats, flaxseed and isabgol in proportion of 20 %, 10 % and 10 % respectively and develop value added products by incorporating it in varied proportions in selected standardized recipes khakhra, thepla, baked mathri and baked namkeen in proportion ranging from 10 % - 50 % which were evaluated for sensory characteristics by 5 panel member selected through sensitivity threshold test. The mean overall acceptability scores was found to be highest for product with code 552, 662, 772 and 882 ranging from 4.32-3.16 (khakhra), 4.4-3.64 (thepla), 4.66-3.32 (baked mathri) and 4.74-3.04 (baked namkeen) on a five point rating scale followed by cost calculation according to latest market list ranging from Rs 3.70-18.80 (khakhra), 5.17-20.32 (thepla), 3.36-16.96 (baked mathri) and 14.31-23.56 (baked namkeen). For nutritional analysis, oven dried healthy heart mixture was used for estimation.