Development and Characterization of Chia Seed Salvia hispanica L Oil and flour and Its Exploitation in Cookies

Abstract

Abstract Chia (Salvia Hispanica L.) belongs to the mint family is excellent nutritional newlinesource essential components. Omega-3 fatty acids are abundant in chia seed oil which is newlinenecessary in nature to prevents the body from synthesizing and is a crucial part of the brain s newlinecells, heart muscle cells and retina. Study was undertaken to evaluate the Physico-chemical newlineand nutritional qualities of chia seeds and oil. Bulk densities of Chia seeds was observed low newline(0.714 g/ml) and cent porosity was moderate (31.08 per cent). The per cent moisture and ash newlinecontent was observed 6.76 and 4.38. phosphorus, magnesium and potassium in Chia seeds are newline832, 994, 428 and 795 (mg/100g) respectively. Higher content of phosphorus, magnesium and newlinepotassium was observed in chia seeds. Specific gravity and refractive index of chia oil were newline0.937g/cm3 and 1. 467. newlineFree fatty acid content of Chia oil was observed to be 0.663 per cent while the acid newlinevalue of was 0.36 mg KOH/ linolenic acid was major fatty acid component accounts for about newline60% of the total amount of fatty acids in chia oil. Further, the total tocopherol content of Chia newlineoil was 338.68 mg/kg whereas b-carotenoid was observed to be 89.78 mg/kg. From the results newlineobtained in this study, it can be concluded that chia seed and oil are the good source of high newlinequality antioxidants for potential use. newlineThe present study was carried out with an aim of development and standardization of newlinegluten free cookies. In this study, the gluten-free cookies were developed from Chia (Salvia newlineHispanica L.) Seed flour is a member of mint family and Health related medicinal properties. newlineIt is grown throughout the world including Canada, India, China, United States, newlineEthiopia and all over Europe. Chia seed flour was analyzed for its chemical composition. It is newlinean excellent source of nutrients containing protein 19.84% ± 1.40, fats 37.40 ± 1.41%, fiber newline37.82 ± 1.19%. Moisture and ash content of chia seed flour was 5.86 ± 0.30% and 4.00 ± newline0.36% respectively. The sensory characteristics showed that the water and o