Vol. 13, Issue 11 (2024)

Background: Salvia hispanica also referred to as Chia seeds is an annual herb belonging to Lamiaceae family. The chia plant yields either black or white seeds and is light sensitive. The seeds contain dietary fibre, higher-quality protein, vitamins, and minerals, vital source of bioactive and polyphenolic compounds along with high concentration of polyunsaturated omega-3 fatty acids, which have been shown to lower cholesterol, prevent inflammation, and enhance cognitive performance.

Aim: Food product development, Nutrient profile and Sensory evaluation of chia seeds incorporated recipes for all age group

Methods and Materials: In a study 4 variants of Brownie and Spreader with incorporation of chia seeds were developed and their nutritive value was calculated. The base material used for Brownie were chia seeds, ragi, banana, walnuts, jaggery, dark chocolate, cocoa powder and baking powder While for Spreader the ingredients used were chia seeds powder, ragi, cocoa powder, dark chocolate and milk. The sensory evaluation of the developed recipes was conducted.

Results: Spreader incorporated with 5 grams of Chia seeds powder was selected in sensory evaluation by the 30 panellists and its nutrient analysis was performed which showed the result as 320 kcal energy, 18gm protein, 43gm carbohydrate, 6.0 gm fibre, 30 gm sodium, 3 gm calcium, 5 gm fat and 2.8 gm iron per 100g of the sample in cost of 88 rupees.

Conclusion: Sensory evaluation of the developed recipes along with their 4 variants (5 gm, 10 gm 15 gm) was carried out by the 30 panellists with the help of hedonic and composite scale. The selected recipe i.e. spreader incorporated with 5% chia seeds was nutritionally analysed. Due to various essential nutrient content the recipes are consider providing several health benefits with respect to various health conditions like diabetes, constipation, weight loss, inflammation reduction and many more in population belonging to all age group.