EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES

Main Article Content

H.B. O.
K.Y. SONG
K.Y. JOUNG
S.Y. SHIN
Y.S. KIM

Keywords

chia seed, cookie, cooking quality, roasting, sensory evaluation

Abstract

Our aims were to analyze physical changes and antioxidant properties of chia seeds roasted under various conditions (160–200°C, 5–15 min) and to investigate the effects on quality characteristics of cookies. Weight loss and water-holding capacity rapidly changed after roasting at 180°C. Fatty acid composition showed no significant change, while antioxidant activity of roasted seeds increased. Cookies were prepared by replacing 3% of flour with roasted chia seeds (180°C, 0–15 min). Baking loss, hardness, and brightness were inversely proportional to roasting time. Roasting of chia seeds affected texture and sweetness scores in a consumer preference test.

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