Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

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dc.authorid0000-0003-2084-7076en_US
dc.authorscopusid56895920400en_US
dc.contributor.authorDündar, Ayşe Neslihan
dc.contributor.authorAydin E.
dc.contributor.authorYildiz E.
dc.contributor.authorParlak O.
dc.date.accessioned2022-04-05T08:18:34Z
dc.date.available2022-04-05T08:18:34Z
dc.date.issued2021en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractAs 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.en_US
dc.identifier.doi10.1590/fst.26120en_US
dc.identifier.endpage927en_US
dc.identifier.issn1678457X
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage919en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1872
dc.identifier.volume41en_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDündar, Ayşe Neslihan
dc.language.isoenen_US
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTAen_US
dc.relation.ispartofFood Science and Technology (Brazil)en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChia seeden_US
dc.subjectCrackeren_US
dc.subjectFatty aciden_US
dc.subjectLow fat contenten_US
dc.subjectQuality characteristicen_US
dc.titleEffects of chia seed on chemical properties and quality characteristics of regular and low-fat crackersen_US
dc.typeArticleen_US

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