Development of Low-fat Omega Fatty Acid Rich Cake from Flaxseed, Chia Seed, Walnut and Flaxseed Gel
Minaxi R. Prajapati, Devesh H. Patel, Suresh Bhise & K. B. Kamaliya · European Journal of Nutrition & Food Safety · 2026
Conventional cakes generally contain high levels of fat and have an unfavourable omega-6/omega-3 fatty-acid ratio. The current study aimed to develop a low-fat cake enriched with omega fatty acids using varying proportions of chia seeds (5.0, 7.5, and 10.0%), flaxseeds (10.0, 12....
Open access
Research Article
10.9734/ejnfs/2026/v18i82128