CHARACTERIZATION OF CHIA SEEDS OIL AND ITS STORAGE STABILITY IN COOKIES

Abstract

Chia is an herbaceous plant belongs to Labiatae family which also known as Salvia Hispanica L.  Globally, chia seed production is 550-600 kg/ha and it may consume whole or as a part of a product like juices, cakes, breads etc.  Generally, chia seeds contain about 35 to 40 % of oil and its oil have a high amount of omega-3 fatty acid. Chia seed comprises of protein, carbohydrates, a good amount of oil, dietary fiber, a few minerals, vitamins, and antioxidants. Chia seed oil extracted through solvent extraction had saponification value, acid value, peroxide value, specific gravity, and iodine value of 194.2 ± 0.6, 1.03 ± 0.01, 1.88 ± 0.02, 0.92 ±0.01 and 190.70 ± 0.6 respectively. Chia seeds are famous for their antioxidant property and the amount of poly unsaturated fatty acids and according to its fatty acid composition, its oil contains α- linolenic acid in the amount of 62.79% followed by Linoleic acid in the amount of 19.89%. The development of new items or advancement in every product is an essential part of the food business. Cookies have distinctive taste and long timeframe of realistic usability, that why cookies are appreciated by all age groups. Chia seed oil added in cookies in different amounts i.e., 25%, 50%, 75%, and 100%. cookies made with chia oil tested for its physicochemical properties (fiber content, moisture content, fatty acid profile, ash contents, crude fat, and crude protein) on different storage days i.e., 1^st, 7^th, 14^th, and 21^st days. Cookies with 50% of chia oil shows highest value for protein, fiber, fat, CHO, and ash contents. Sensory analysis carried out by 9-point hedonic scale. Cookies sample T₂ having 50% chia oil showed good sensory properties as compared to other treatments on all storage days. All the data checked statistically to check the level of significance. It was concluded from the results of the current investigation that chia seed oil significantly influences the physicochemical and organoleptic characteristics of cookies. Furthermore, chia seed oil could be used in different food product as a functional ingredient for the supply of omega-3 fatty acids.