Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips
Gluten free, antioxidant, calcium and dietary fibre rich, chia is known to contain the highest level of omega-3 available in any cultivated plant source. The objective of this research was to develop a high protein, high dietary fibre, gluten free and omega-3 fatty acid rich chips. Four different le...
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| Format: | Journal Article |
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Canadian Center of Science Education
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/46353 |
| _version_ | 1848757533823467520 |
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| author | Coorey, Ranil Grant, Alexandra Jayasena, Vijay |
| author_facet | Coorey, Ranil Grant, Alexandra Jayasena, Vijay |
| author_sort | Coorey, Ranil |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Gluten free, antioxidant, calcium and dietary fibre rich, chia is known to contain the highest level of omega-3 available in any cultivated plant source. The objective of this research was to develop a high protein, high dietary fibre, gluten free and omega-3 fatty acid rich chips. Four different levels of whole chia flour (5%, 10%, 12%, and 15%) were incorporated to produce chia chip. There were no significant differences in appearance, colour, flavour and overall liking between a commercial chip sample and the 5% chia chips. The chemical analysis indicated that all four trial chips are excellent sources of omega-3 and the baking process has a limited impact on their nutritional profile. For optimal consumer acceptance and nutritional benefits, the incorporation of 5% chia is recommended. With limited chia based food products currently available, a chia chip would be a well-accepted and healthy alternative to the common unhealthy chips. |
| first_indexed | 2025-11-14T09:29:37Z |
| format | Journal Article |
| id | curtin-20.500.11937-46353 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:29:37Z |
| publishDate | 2012 |
| publisher | Canadian Center of Science Education |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-463532017-09-13T15:52:28Z Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips Coorey, Ranil Grant, Alexandra Jayasena, Vijay Gluten free, antioxidant, calcium and dietary fibre rich, chia is known to contain the highest level of omega-3 available in any cultivated plant source. The objective of this research was to develop a high protein, high dietary fibre, gluten free and omega-3 fatty acid rich chips. Four different levels of whole chia flour (5%, 10%, 12%, and 15%) were incorporated to produce chia chip. There were no significant differences in appearance, colour, flavour and overall liking between a commercial chip sample and the 5% chia chips. The chemical analysis indicated that all four trial chips are excellent sources of omega-3 and the baking process has a limited impact on their nutritional profile. For optimal consumer acceptance and nutritional benefits, the incorporation of 5% chia is recommended. With limited chia based food products currently available, a chia chip would be a well-accepted and healthy alternative to the common unhealthy chips. 2012 Journal Article http://hdl.handle.net/20.500.11937/46353 10.5539/jfr.v1n4p85 Canadian Center of Science Education fulltext |
| spellingShingle | Coorey, Ranil Grant, Alexandra Jayasena, Vijay Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips |
| title | Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips |
| title_full | Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips |
| title_fullStr | Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips |
| title_full_unstemmed | Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips |
| title_short | Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips |
| title_sort | effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips |
| url | http://hdl.handle.net/20.500.11937/46353 |