Formulation of Nutrient Enriched Cookies from Chia (Salvia hispanica L) Seeds - A Pilot Study

Abstract

Bakery products are most popular segments of food processing industry and can be easily enriched with nutrients and fortify to meet the nutritional requirements. Hence, this study was aimed to investigate the formulation and fortification of nutrient enriched cookies from chia (Salvia hispanica L) seeds. In this study, the cookies were prepared and standardized with 30, 20 and 10 % of Chia seeds. The nutrimental and DPPH antioxidant properties of cookies were identified using stranded methodology. The results of the present study indicated that 30% Chia seeds have high nutrient value and content of the nutrient value is 21.76g, 39.91 and 7.2 in carbohydrates, protein and lipid, respectively and free radical scavenging activity was highest inhibition activity in 30% chia seeds (52.06%) at 500 ug/ml concentration. This study indicated that the enriched cookies (30% chia seeds) have more functional components and effective antioxidant capacity. Their supplementation could provide the consumers a novel cereal based product with health promoting benefits