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H.B. O.


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


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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