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INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016 open access , Peer-reviewed, and Refereed Journals, Impact factor 8.15 |
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| Paper Title: | Chia (Salvia Hispanica L.) seeds flour fortified gluten free cookies and its nutritional quality |
| Authors Name: | Mohammed Abdur Rahman , A. K. Singh , R. N. Shukla , K. S. Gadhe |
| Unique Id: | IJSDR2208092 |
| Published In: | Volume 7 Issue 8, August-2022 |
| Abstract: | The present study was carried out with an aim to development and standardization of gluten free cookies. In this study, the gluten-free cookies were developed from Chia (Salvia Hispanica L.) seed flour which is a member of mint family and having health related medicinal properties. It is grown throughout the world including Canada, India, China, United States, Ethiopia and all over Europe. Different levels of chia seed flour were incorporated viz., Control (100 % maida + 0 % whole Chia flour), T1 (95 % maida + 5 % whole Chia flour), T2 (90 % maida + 10 % whole Chia flour), T3 (85 % maida + 15 % whole Chia flour) and T4 (80 % maida + 20 % whole Chia flour). Significant differences were observed for all the organoleptic parameters except texture and grain of cookies after incorporation of chia seed flour. Further, the significant decreasing in colour and appearance score of cookies was observed after incorporation of chia seeds flour. The moisture, protein, crude fiber and ash content of cookies was significantly increased with increased incorporation of chia seed flour level whereas the carbohydrate content was decreasing. The outcome of this research could be used as valuable information for the development of high fiber low gluten cookies after incorporation of 85 % maida + 15 % whole chia flour. |
| Keywords: | Keywords: Chia seed, physio-chemical properties, fatty acid, gluten free cookies, nutritional quality |
| Cite Article: | "Chia (Salvia Hispanica L.) seeds flour fortified gluten free cookies and its nutritional quality", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.7, Issue 8, page no.632 - 636, August-2022, Available :http://www.ijsdr.org/papers/IJSDR2208092.pdf |
| Downloads: | 000337070 |
| Publication Details: | Published Paper ID: IJSDR2208092 Registration ID:201336 Published In: Volume 7 Issue 8, August-2022 DOI (Digital Object Identifier): Page No: 632 - 636 Publisher: IJSDR | www.ijsdr.org ISSN Number: 2455-2631 |
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