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EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES
- Authors
- O, H. B.; Song, K. Y.; Joung, K. Y.; Shin, S. Y.; Kim, Y. S.
- Issue Date
- 2019
- Publisher
- CHIRIOTTI EDITORI
- Keywords
- chia seed; cookie; cooking quality; roasting; sensory evaluation
- Citation
- ITALIAN JOURNAL OF FOOD SCIENCE, v.31, no.1, pp.54 - 66
- Indexed
- SCIE
SCOPUS
- Journal Title
- ITALIAN JOURNAL OF FOOD SCIENCE
- Volume
- 31
- Number
- 1
- Start Page
- 54
- End Page
- 66
- ISSN
- 1120-1770
- Abstract
- Our aims were to analyze physical changes and antioxidant properties of chia seeds roasted under various conditions (160-200 degrees C, 5-15 min) and to investigate the effects on quality characteristics of cookies. Weight loss and water-holding capacity rapidly changed after roasting at 180 degrees C. Fatty acid composition showed no significant change, while antioxidant activity of roasted seeds increased. Cookies were prepared by replacing 3% of flour with roasted chia seeds (180 degrees C, 0-15 min). Baking loss, hardness, and brightness were inversely proportional to roasting time. Roasting of chia seeds affected texture and sweetness scores in a consumer preference test.
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