The present study was carried out to prepare cookies by using chia seeds and to evaluate the physico-chemical analysis of the final cookies. Cookies are baked goods that typically have the following three ingredients: flour, sugar, and fat. These three ingredients are combined with other minor ingredients to produce dough. Salvia hispanica L., sometimes known as chia, is a plant that the Mayans and Aztecs have long used for food and medicine. It produces a dry, inelastic fruit that is generally referred to as a seed. The plant's seeds have received more recent attention due to their potential health advantages and culinary applications. Following physico-chemical examination, it was also discovered that the treatments varied significantly at the 0.05 level of significance for total energy (%), carbohydrate (%), and protein (%). It was discovered that there is no significant difference between the treatments T0 and T1 in the study of total fat (%). Additionally, it was discovered that the treatment combinations T1 vs. T2 and T2 vs. T3 are not significant in the study of ash (%). At the 0.05 level of significance, it was discovered that there is no difference between the treatments for and moisture (%) content.
Kamat Rohan Chandrakant, Anirban Pattanayak, Souvik Tewari. Physico-chemical analysis of cookies by using chia seeds (Salvia hispanica L.). International Journal of Food Science and Nutrition, Volume 7, Issue 4, 2022, Pages 32-36