Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins

Abstract

Health-protective functional foods are gaining popularity in the world of nutrition because they promote excellent health while decreasing pharmaceutical burdens. Chia seeds (CS) (Salvia hispanica L.), the greatest vegetative source of α-linolenic acid, bioactive proteins, and fibers, are among the top unconventional oilseeds shown to have bounteous benefits against various non-communicable diseases. Purposely, this study was designed to integrate roasted CS powder into white-flour-based ordinary bakery goods to improve their nutritional and nutraceutical profiles. CS efficacy in normal and hyperlipidemic Sprague-Dawley rats resulted in mitigating blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol while elevating high-density lipoprotein cholesterol, hematocrit, hemoglobin, red blood cell counts, and platelets. The nutritional profiling of chia-fortified muffins indicated significant increases of 47% in fat, 92% in fiber, 15% in protein, and 62% in minerals. The farinographic experiments of CS-blends revealed generally improved dough quality features with a significant rise in the degree of softening as fortification levels increased. A marketable recipe for CSF-muffins with several degrees of fortification demonstrated a significant rise in fat, 92% rise in fiber, 15% rise in protein, and 62% rise in minerals. Sensorial evaluation by trained taste panelists revealed a maximum appraisal of the 15% chia-fortified muffins due to aroma, appearance, and overall acceptability, and were forwarded for being acceptable for commercialization.

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta

“…This result led to the high content of protein in ChF 16.56%, and confirmed that 40 % ChF can be included in food formulations as Protein source. Our results agree with (Rabail et al, 2022) reported that the incorporation of chia flour increased the nutritional value with regard to the concentrations of proteins that contains a high concentration of the basic amino acid lysine which deficient in cereals with higher biological value that can serve beneficial against malnutrition.…”

Astounding Health Benefits of Jamun (Syzygium cumini) toward Metabolic Syndrome

“…Health-protective functional foods are receiving greater attention in the nutrition sector because they support good health while lowering medication costs [ 9 ]. Plants have been used to treat and cure a variety of health conditions since ancient times.…”

“…According to the 2019 global data, CVDs were responsible for approximately 18.6 million deaths worldwide, with an age-adjusted incidence rate of 6431.6 per 100,000 persons. In contrast, the prevalence of ischemic heart disease (IHD) was 197.2 million persons, with a greater prevalence of 113.7 in males than 83.6 in females, where elevated levels of LDL-C were responsible for 4.4 million global deaths [ 9 ].…”

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

“…Abul‐Fadl (2012) incorporated white CBP flour as fat replacers in beef sausages and fat content was decreased in sausages from 28.40% to 35.54%. Ready‐to‐eat bakery products are consumed worldwide, and muffins are cherished worldwide among consumers of all age groups (Rabail et al, 2022). Muffins are made from wheat flour, sugar, fat, and eggs.…”