Studies on formulation, standardization and sensory evaluation of chia seed (Salvia hispanica l) cookies
College of Food Technology, Saralgaon Tq.Murbad Dist. Thane 421401 Affiliated to Dr.B.S.K.K.V.Dapoli (Maharashtra), India.
Research Article
GSC Advanced Research and Reviews, 2023, 17(02), 152–156.
Article DOI: 10.30574/gscarr.2023.17.2.0435
Publication history:
Received on 06 October 2023; revised on 14 November 2023; accepted on 17 November 2023
Abstract:
Cookies are not considered as staple food as in bread, but may be feasible fiber carriers because of their long shelf life and thus enable large scale production and widespread distribution .In many countries, cookies are prepared with fortified or composite flour to increase its nutritive value.Chia seeds are the richest source of protein, fiber, omega-3 fatty acids and packed with antioxidants. Another key feature of chia seeds is that it does not contain gluten. Chia can help cut cravings, balance blood sugar levels, improve cardiovascular diseases, all cancer types, allergies, lower cholesterol, and triglycerides blood pressure and can promote weight loss. Prepared products proximate analysis as Moisture content in Chia seeds cookies was found to be 9.32% and fat content in concentration 23.12% it contains higher amount of carbohydrate content than other parameters 68.50 % Ash content of cookies was found to be 2.28 %. It content protein 8.75 % and energy value is 517.08 kcal respectively. Chia seed cookies store at 90 days at room temperature. These all chemical parameters were found more or less similar with result found by AOAC 1990 standard method.
Keywords:
Chia seed; Omega-3 fatty acid; Quality analysis; Storage study
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
