International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 4 (2022)

Physico-chemical analysis of cookies by using chia seeds (Salvia hispanica L.)


Kamat Rohan Chandrakant, Anirban Pattanayak, Souvik Tewari

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.
Download  |  Pages : 32-36
How to cite this article:
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
International Journal of Food Science and Nutrition