Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

Abstract As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.

摘要 鉴于人们对健康与饮食间关联的重要性认知不断加深，健康食谱的关注度亦随之提升。本研究在脆饼的对照配方中，以小麦粉按10%、20%、30%的质量分数（w/w）替代奇亚籽（chia seed, CS），并将低脂脆饼的脂肪含量分别降低25%、50%和75%。本研究对所得脆饼的理化特性、质构特性及感官特性进行了分析测定。经测定，奇亚籽（CS）富含膳食纤维（38.7%）、蛋白质（21.78%）与脂肪（28.69%）。脂肪含量为25%、奇亚籽添加量为30%的脆饼样品，其蛋白质（14.49%）与膳食纤维（16.70%）含量最高。奇亚籽因高纤维、低碳水的营养特性，可对人体健康产生积极影响。脆饼样品中共检出6种脂肪酸（fatty acids, FAs）。随着脂肪含量降低与奇亚籽添加量提升，油酸、亚油酸与α-亚麻酸的含量较对照组均有所升高，而棕榈酸含量则显著下降。感官评价结果表明，该类脆饼具有良好的消费者接受度。同时研究证实，奇亚籽是低脂食品的适宜添加剂。