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Chia seeds as functional ingredient of healthy muffins

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Abstract

Chia seed has biological and technological properties of interest to the food industry. The objective was to develop and evaluate oat flour and cocoa muffins added with two levels of incorporation of chia seeds hydrated as a substitute for the fat-saturated content in the formulation. For this, muffins without chia seed hydrated as a control (M-Control) and muffins with 6 and 12% chia seed hydrated (M-CHIA6 and M-CHIA12, respectively) were formulated. Then, the proximal composition, and technological, functional, microbiological, and sensory properties were evaluated. M-CHIA12 reduced lipid content by 38.6%. M-CHIA6 and M-CHIA12 had statistically significant differences (p < 0.05) concerning the control on softness, cohesion, size of the alveoli, and specific volume, as they presented slightly lower technological parameters. For antioxidant activity, M-CHIA6 and M-CHIA12 presented statistically significant differences (p < 0.05) with the M-Control with lower inhibition capacity than the control for DPPH and ABTS methods. The muffins evaluated showed microbiological quality by Mexican Standard - NOM-247-SSA1-2008. The samples with chia seeds hydrated resulted in lower sensory acceptance, and positive purchase intention than sample control. Chia seed is great potential as a fat-saturated substitute in food products. However, would be interesting to research other different levels of incorporation of chia seeds hydrated, to propose to the food industry new products with better technological, functional, and sensory properties that provide health benefits.

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Correspondence to Maira Rubi Segura Campos.

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This manuscript proposes chia as an ingredient for developing new products with improved properties for the health and well-being of a population with upward trend in chronic diseases associated with bad eating habits.

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Guedes de Melo, B., Santos Fernandes, S., Domínguez Razo, A. et al. Chia seeds as functional ingredient of healthy muffins. Food Measure 16, 4251–4261 (2022). https://doi.org/10.1007/s11694-022-01503-1

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  • DOI: https://doi.org/10.1007/s11694-022-01503-1

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