Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

Abstract

As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.

Does flaxseed and chia use affect postprandial glucose, insulin and subjective saturation response in healthy individuals?

“…Pohjanheimo et al [28] reported that flaxseed bread was softer and more elastic than the control samples. Consistent with the findings of this study (Table 2), several researchers have reported that the inclusion of chia and flax seeds in bakery and pastry products does not significantly impact the overall acceptability of the samples in terms of sensory evaluation [25,27,[29][30][31][32]. 3.9 (1.1) † 4.0 (1.0) † 3.6 (1.1) † 3.3 (0.9) † 3.9 (0.4) † 3.9 (0.4) † Chia-added 3.7 (1.3) † 4.1 (0.7) † 3.9 (0.9) † 4.1 (1.2) † 4.0 (0.6) † 4.0 (0.6) † Flaxseed-added 4.0 (1.4) † 4.3 (0.9) † 2.9 (1.3) † 4.1 (0.4) † 3.9 (1.1) † 3.9 (1.1) † Chia+Flaxseedadded 4.6 (0.5) † 4.1 (1.5) † 3.0 (1.3) † 4.1 (1.1) † 4.0 (1.2) † 4.0 (1.2) † † There is no difference between the groups with the same letter…”

Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility

“…As a part of this study, by CS replacement; dietary fiber, protein, and ash contents were increased for cracker samples; and the fatty acid content was were enriched in terms of linoleic, oleic, α-linolenic acids. C Dd was also expressed as the healthiest sample according to C 18:1 /C 18:0 ratio (Dundar et al, 2020). In this study, C Dd is also determined as the richest sample in terms of bioactive potential (Fig.…”

“…CS is a good source for bakery products with high protein (21.78%) and dietary fibre (38.70%) contents, including fatty acid varieties (Dundar et al, 2020) together with its bioactive potential. As a part of this study, by CS replacement; dietary fiber, protein, and ash contents were increased for cracker samples; and the fatty acid content was were enriched in terms of linoleic, oleic, α-linolenic acids.…”

“…In the present study, CS supplemented cracker samples, comparing C Ad with C Aa ; C 18:3 content increased from 0.05 to 5.52 g/100g (Also proportional increase of CS in content by decreasing fat in total dough amount). Evaluating the CS and fat effect together, C 18:3 content was determined 7.21 g/100g in C Dd sample (Dundar et al, 2020). Therefore, the fatty acid content was found as one of the reasons of higher bioactive potential.…”

Changes in flax yield and quality in response to various mineral nutrition

“…The value of fiber flax is due to the variety of its uses (Duman, 2022;Dundar et al, 2021;Ahmad et al, 2021). Fabrics for various purposes are produced from flax fiber: clothing (linen fabrics), household, furniture-decorative, industrial, as well as special-purpose fabrics (medical and defense industries).…”