International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Effect of roasting on selected nutrient profile and functional properties of chia seeds (Salvia hispanica) and optimization of chia seed based instant soup mix

Author(s): Haripriya A, Aparna NV
Abstract: The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has revitalized the curiosity to develop products with added benefits. Current market trends also indicate whooping market for health and functional foods. Chia seeds possess significant anti-inflammatory, antioxidant, cancer preventive and anti-ageing properties. Several epidemiological and experimental reports have proven its medicinal use. Chia seeds can be used to enhance omega-3 fatty acid content in many food products. Hence the study, “Effect of Roasting on selected Nutrient profile and Functional properties of Chia seeds (Salvia hispanica) and Optimization of Chia seed powder based Instant Soup Mix” was carried out. In this study, the Chia seeds were subjected to roasting and its impact on nutrient profile and functional properties were analyzed. A convenience food - ready to cook -Instant soup mix, with incorporation of chia seeds powder at 5%, 10% and 15% levels was developed. Sensory parameters of the soup mix prepared were analyzed by a panel of semi trained members in a 9 point hedonic scale. There was a significant difference in the proximate composition of the untreated and roasted chia seed flour. Sensory analysis of the chia soup revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of an instant soup mix with chia seed which has good nutritional profile and acceptable sensory attributes.
Pages: 200-206  |  887 Views  601 Downloads
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