Abstract
Technologists and nutritionists are always looking for alternative ingredients to use in their formulations to improve functional and nutritional properties. Therefore, cookies using Chia (Salvia hispanica), a grain with high quality nutrients, were prepared. The nutritional value was determined by measuring the chemical composition, mineral content, and the fatty acid composition (saturated, monunsaturated, polyunsaturated, linoleic and linolenic acids). Data obtained from this chemical analysis was used to estimate the nutrients intake and compare them to the dietary reference intakes (DRIs). Cookies supplemented with chia flour contained signicantly more protein, fat, crude fiber, calcium, zinc, and alpha-linolenic (n-3) acid. It was estimated that the supplemented cookies would contribute to the corresponding DRIs in the range of 8.1-13.8% (children) and 6.5-11.0% (males/females) for calcium; and 14.0-18.0% (children) and 6.4-11.3 (males/females) for zinc. The addition of chia flour to the cookies resulted in a product sensorially acceptable with a better fatty acid profile (lower n-6/n-3). Supplemented cookies would contribute to alpha-linolenic DRI in the range of 65.9-134.5% (children), 49.4-100.9% (males), and 53.9-110.0% (females). Dietary intake of protein, fiber, calcium, zinc, and alpha-linolenic (n-3) acid could be increased by the consumption of sugar-snap cookies supplemented with chia flour.
Highlights
Cereal-based products have an important role in human nutrition
In addition to the chemical composition analysis, including macro and micronutrients, fatty acids, as well as the adequacy of the supplemented cookies, we studied the effect of adding chia seeds to the product sensory preference, product colour, and texture
The physical, chemical, sensory, and nutritional analyses of chia supplemented cookies showed that it is possible to manufacture a product with acceptable properties
Summary
Cereal-based products have an important role in human nutrition. Bakery products are the most traditional transformation products obtained from cereals and considered an excellent source of energy and major nutrients. The average per capita daily consumption of cookies was estimated at 50g based on production statistics (Lezcano, 2008) and inter-annual production growth to date. This daily portion could be even higher for certain population groups (children for example) since cookies are one of their favourite food snacks during school time or at home. In addition to the chemical composition analysis, including macro and micronutrients, fatty acids, as well as the adequacy of the supplemented cookies, we studied the effect of adding chia seeds to the product sensory preference, product colour, and texture. We expect to be able to manufacture sugarsnap cookies with an improved nutritional value by using chia seeds
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