Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

Abstract

Purpose

Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product.

Design/methodology/approach

Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life.

Findings

Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers.

Originality/value

Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

Citation

Sharma, V., Mogra, R. and Mordia, A. (2020), "Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix", Nutrition & Food Science, Vol. 50 No. 6, pp. 1151-1161. https://doi.org/10.1108/NFS-10-2019-0306