Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Abstract

Flaxseed composite flour enriched with 5% coconut, 5%, 10%, 15%, 20%, and 25% chiaseeds was used for the formulation of coconut–flaxseed balls. The chiaseeds enrichment effect was evaluated for physicochemical and sensory properties of coconut–flaxseed balls. Bioactive phenolics content and antioxidant activity were also determined. Addition of chiaseeds increased the ash up to 4.1%, crude fiber up to 33%, and nitrogen‐free extract up to 12.9% in the product along with improving the mineral profile for iron, magnesium, manganese, and zinc content up to 50.8, 4,010.1, 34.1, and 60.2 ppm, respectively. Sensory evaluation of coconut–flaxseed balls showed that product was acceptable with a good score of color, taste, and overall acceptability. A product rich in fiber and low in fat content possesses nutraceutical properties. Therefore, it is concluded that the nutritional value of flaxseed balls can be improved with the enrichment of chiaseeds. Practical applications The enrichment of chiaseeds and coconut powder in whole flaxseed flour can produce nutritionally rich and high‐energy product that can be very useful for the people suffering from malnourishment or facing some natural disaster. Industries can utilize these ingredients to produce super nutritious food items that can provide instant energy to the suffering people or malnourished people along with all other functional ingredients that can provide enormous health benefits including the reduced risk of different type of cancers, cardiovascular diseases, it can help to reduce weight due to the high amount of dietary fibers. This work provides data to a nutritionist to look upon the beneficial omega‐3 fats in flaxseed and chiaseeds and promote the usage of these ingredients.

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

“…Each value represents the mean of three replicates ±SD. Mean values with the different letters in the same column mean significantly different at p≤0.05.Similar studies explained the nutritional value for wheat flour fortified with chia seeds(Hafeez et al, 2019 andGuiotto et al, 2020). Results are agreed with (Alamri, 2020) reported that protein content in each 100 g chia seed was around…”