Utilization of flax seeds and chia seeds for the development of a nutrient-dense laddu

The present study focused on the development of a nutrient-dense functional laddu with incorporation of flax seeds (Linum usitatissimum) and chia seeds (Salvia hispanica) into a traditional Indian sweet formulation. Conventional laddus are predominantly energy-dense but nutritionally limited, particularly in terms of essential fatty acids, dietary fiber, and high-quality protein. Flax and chia seeds are well-established functional ingredients due to their high levels of α-linolenic acid (omega-3 fatty acids), dietary fiber, protein, and bioactive phytochemicals. Four laddu formulations were developed with graded levels of flax and chia seed incorporation. The products were analyzed for proximate composition such as total ash, moisture, fat, protein, carbohydrates, energy and total sugar along with sensory evaluation and storage stability to identify the most acceptable formulation. Sensory evaluation results indicated favorable consumer acceptability without compromising organoleptic properties. The products also exhibited satisfactory storage stability under ambient conditions. The study demonstrates that the incorporation of flax and chia seeds is a scientifically viable approach to improving the nutritional and functional quality of traditional laddus. The developed nutrient-enriched laddus have potential as a health-promoting snack suitable for all age groups specially children, adolescents, and women with increased nutritional requirements, including pregnancy, lactation, and menopause.