Omega-3 fatty acid imparted good evidence of health benefits. Flaxseed oil, being the richest vegetarian source of alpha linolenic acid (omega-3 fatty acid), was incorporated in cookies by replacing shortening at level of 5 %, 10 %, 20 %, 30 %, 40 % and 50 %. Effect of shortening replacement with flaxseed oil on physical, textural and sensory attributes were investigated. Spread ratio and breaking strength of cookies increased as flaxseed oil level increased. Sensory score was not significantly affected up to 30 % shortening replacement with flaxseed oil as compared with the control cookies. Above 30 % flaxseed oil, sensory score was adversely affected. Fatty acid profile confirmed the enhancement of omega-3 fatty acid from 0 (control) to 14.14 % (30 % flaxseed oil cookies). The poly-unsaturated to saturated fatty acid ratio (P/S) increased from 0.088 (control) to 0.57 while ω -6 to ω -3 fatty acid ratio of flaxseed oil cookies decreased from 4.51 (control) to 0.65 in the optimized cookies. The data on storage characteristics of the control and 30 % flaxseed oil cookies showed that there was significant change in the moisture content, Peroxide value (PV) and overall acceptability (OAA) up to 28 days of storage at 45°C packed in polyethylene bags. Flaxseed oil cookies were acceptable up to 21 days of storage and afterwards noticeable off flavour was perceived.

Considering the evidence of flaxseed and its defatted flaxseed meal (DFM) for human health benefits, response surface methodology (RSM) based on three level four factor central composite rotatable design (CCRD) was employed for the development of DFM incorporated cornrice flour blend based extruded snack. The effect of DFM fortification (7.5-20 %), moisture content of feed (14-20 %, wb), extruder barrel temperature (115-135°C) and screw speed (300-330 RPM) on expansion ratio (ER), breaking strength (BS), overall acceptability (OAA) score and water solubility index (WSI) of extrudates were investigated using central composite rotatable design (CCRD). Significant regression models explained the effect of considered variables on all responses. DFM incorporation level was found to be most significant independent variable affecting on extrudates characteristics followed by extruder barrel temperature and then screw rpm. Feed moisture content did not affect extrudates characteristics. As DFM level increased (7.5 % to 20 %), ER and OAA value decreased. However, BS and WSI values were found to increase with increase in DFM level. Based on the defined criteria for numerical optimization, the combination for the production of DFM incorporated extruded snack with desired sensory attributes was achieved by incorporating 10 % DFM (replacing rice flour in flour blend) and by keeping 20 % moisture content, 312 screw rpm and 125°C barrel temperature.

Background: Loneliness is a common problem in relationships. The purpose of the study was to find out if there is a relation between loneliness and people in romantic relationship. Methods: Convenient sampling was used to collect data in the age range of 18 to 25 years. Data was collected from 111 people out of which 37 were in a romantic relationship, 37 had been in a romantic relationship at least once in their lives and 37 had never ever been in a romantic relationship. Tool used to measure loneliness was UCLA loneliness scale. Results: The data was not significant. It was found that the degree of loneliness was lowest in people who were in a romantic relationship and highest in the people had never been in a romantic relationship when the survey was conducted. Conclusion:The results show that the difference between the mean reported loneliness for 3 groups is not significant. That is being in relationship, or not being in relationship romantically has no significant impact on feelings of loneliness reported in young adults.

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