Exploring chia seed for development of functional cookies-nutritional, phytochemical, textural, amino acid and fatty acid profiling

Abstract

Abstract Salvia hispanica (Chia seeds) are considered as novel super food due to its superior nutritional, phytochemical composition and therapeutic potential which drives its increased utilization. This study was aimed to formulate nutritionally enriched cookies by utilizing Chia seed as a functional component.The chia seed flour proportion (5–80%), baking time (9–18 minutes), and baking temperature(150–175°C) were varied by Central Composite Rotatable Design (CCRD). Based on the desirable cookie characteristics and overall acceptability, design expert predicted that the cookies prepared using chia seed flour: wheat flour (20:80), baking temperature (170°C) and baking time (16min) were highly acceptable. Nutritional composition of cookies enriched with chia seeds revealed the enhancement in protein, fat, minerals, and vitamins. The enrichment of cookies with chia seed improved the bioactive composition as well. The antioxidant activity and total phenolic contentwas54% and 65% higher in developed cookies compared to market one. Overall, an increase in the fatty acid profile was observed viz. α-linolenic acid enhanced from 7.1 to 22%, linolenic acid from 4.6 to 18% and oleic acid from 9.5 to 14.6% in market cookies and optimized chia seed flour incorporated cookies, respectively. Among the minerals significant increase was observed in calcium and phosphorus levels. Lysine, methionine and valine showed a significant increase as compared to market sample. The results implied that chia seed can be successfully used in formulating nutritionally superior cookies with better sensory and textural acceptability.