Vol. 12, Issue 5 (2023)

Author(s):
Venu Agurla

Abstract:
This study aimed to investigate the effect of incorporating chia seed oil on the physicochemical and nutritional characteristics of cookies. Chia seeds are known for their high nutritional value, containing essential fatty acids, fiber, antioxidants, and protein. Chia seed oil is a rich source of omega-3 fatty acids, with a high concentration of Alpha-Linolenic Acid (ALA). In this study, varying levels of chia seed oil were incorporated into cookies to determine the impact on texture, color, water activity, protein, fat, fiber content, and fatty acid profile. The results showed that chia seed oil can be successfully incorporated into cookies to improve their nutritional profile without compromising their sensory attributes. The optimal level of chia seed oil was found to be 8mL percent. The product also had a good shelf life of about 60 days. This study highlights the potential benefits of incorporating chia seed oil into baked products and offers insight into the development of functional food products that offer improved nutritional value and health benefits to consumers. However, further research is needed to standardize storage conditions and increase the shelf stability of chia oil in processed food products.