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.
| Original language | English |
|---|---|
| Pages (from-to) | 54-66 |
| Number of pages | 13 |
| Journal | Italian Journal of Food Science |
| Volume | 31 |
| Issue number | 1 |
| Publication status | Published - 2019 |
Keywords
- Chia seed
- Cookie
- Cooking quality
- Roasting
- Sensory evaluation
ASJC Scopus subject areas
- Food Science