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EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES

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dc.contributor.authorO, H. B.-
dc.contributor.authorSong, K. Y.-
dc.contributor.authorJoung, K. Y.-
dc.contributor.authorShin, S. Y.-
dc.contributor.authorKim, Y. S.-
dc.date.accessioned2021-09-01T22:46:12Z-
dc.date.available2021-09-01T22:46:12Z-
dc.date.created2021-06-19-
dc.date.issued2019-
dc.identifier.issn1120-1770-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/68932-
dc.description.abstractOur 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.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherCHIRIOTTI EDITORI-
dc.subjectDIETARY-FIBER CONTENT-
dc.subjectANTIOXIDANT ACTIVITY-
dc.subjectFLOUR-
dc.subjectTEMPERATURE-
dc.subjectKINETICS-
dc.subjectPROFILE-
dc.subjectGLUTEN-
dc.subjectCOLOR-
dc.subjectGRAIN-
dc.subjectTIME-
dc.titleEFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim, Y. S.-
dc.identifier.scopusid2-s2.0-85062079857-
dc.identifier.wosid000458498900004-
dc.identifier.bibliographicCitationITALIAN JOURNAL OF FOOD SCIENCE, v.31, no.1, pp.54 - 66-
dc.relation.isPartOfITALIAN JOURNAL OF FOOD SCIENCE-
dc.citation.titleITALIAN JOURNAL OF FOOD SCIENCE-
dc.citation.volume31-
dc.citation.number1-
dc.citation.startPage54-
dc.citation.endPage66-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusDIETARY-FIBER CONTENT-
dc.subject.keywordPlusANTIOXIDANT ACTIVITY-
dc.subject.keywordPlusFLOUR-
dc.subject.keywordPlusTEMPERATURE-
dc.subject.keywordPlusKINETICS-
dc.subject.keywordPlusPROFILE-
dc.subject.keywordPlusGLUTEN-
dc.subject.keywordPlusCOLOR-
dc.subject.keywordPlusGRAIN-
dc.subject.keywordPlusTIME-
dc.subject.keywordAuthorchia seed-
dc.subject.keywordAuthorcookie-
dc.subject.keywordAuthorcooking quality-
dc.subject.keywordAuthorroasting-
dc.subject.keywordAuthorsensory evaluation-
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