Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.
Açıklama
Anahtar Kelimeler
Chia seed, Cracker, Fatty acid, Low fat content, Quality characteristic
Kaynak
Food Science and Technology (Brazil)
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
41
Sayı
4
