Effects of chia (Salvia hispanica L.) seed roasting conditions on quality of cookies

K. Y. Song, K. Y. Joung, S. Y. Shin, Y. S. Kim

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)


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 languageEnglish
Pages (from-to)54-66
Number of pages13
JournalItalian Journal of Food Science
Issue number1
Publication statusPublished - 2019


  • Chia seed
  • Cookie
  • Cooking quality
  • Roasting
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science


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