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

  • H.B. O.
  • K.Y. SONG
  • K.Y. JOUNG
  • S.Y. SHIN
  • Y.S. KIM Korea University

Abstract

Our aims were to analyze physical changes and antioxidant properties of chia seeds roasted under various conditions (160–200°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°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°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.
Published
2018-07-26
How to Cite
O., H.B. et al. EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES. Italian Journal of Food Science, [S.l.], v. 31, n. 1, july 2018. ISSN 1120-1770. Available at: <https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1198>. Date accessed: 22 sep. 2019. doi: https://doi.org/10.14674/IJFS-1198.