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초록
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.
키워드
chia seed; cookie; cooking quality; roasting; sensory evaluation; DIETARY-FIBER CONTENT; ANTIOXIDANT ACTIVITY; FLOUR; TEMPERATURE; KINETICS; PROFILE; GLUTEN; COLOR; GRAIN; TIME
- 제목
- EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES
- 저자
- O, H. B.; Song, K. Y.; Joung, K. Y.; Shin, S. Y.; Kim, Y. S.
- 발행일
- 2019
- 유형
- Article
- 권
- 31
- 호
- 1
- 페이지
- 54 ~ 66