Development of Chia (Salvia hispanica, L.) and Quinoa (Chenopodium quinoa, L.) Seed Flour Substituted Cookies- Physicochemical, Nutritional and Storage Studies

Abstract

Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted cookie samples to be above the level of 6 in a 9-point hedonic scale. Based on the identified sensory and nutritional attributes, C-10% and Q-15% were considered to be the best substituted samples. Both the cookies could be stored in sealed polypropylene pouches at room temperature for 60 days without any significant alteration in texture. Rancidity development was inhibited by chia and quinoa antioxidants. No microbial load was recorded in aqueous extracts of freshly prepared and after storage. Analysis of significant difference between all the results was carried out by Duncan’s multiple range tests at a significance level of 0.05. The present study indicated that chia and quinoa substituted cookies can be used as a protein, FFA and antioxidant enriched commercial product with better than average sensory properties.