Utilization Of Chia Seed Mucilage To Reduce The Fat Contents In Muffins

Abstract

Chia is regarded as superfood due to its high concentration of polyunsaturated fatty acids (PUFAs), dietary fiber, antioxidants, and vitamins. The demand of these foods is increasing day by day due to the presence of functional ingredients. Chia mucilage usage is also increasing in food products containing high fat contents due to fat like functional properties. The aim of this study was to formulate novel cereal products i.e. functional muffins, by utilizing chia mucilage. For this purpose, chia mucilage was prepared and analyzed for chemical composition depicting 14.98% moisture, 6.56% ash, 27.65% fiber, 2.09% crude fat, 10.34% crude protein and 47.68% NFE. Afterwards, five formulations of muffins were prepared by gradually replacing the fat levels at the rate of 10%, 20%, 30%, 40%, and 50%, respectively, followed by their assessment for proximate, mineral, color, texture, and sensory analysis. The proximate parameters were ranged between 36.08-37.48% for moisture, 2.34-3.09% for ash, 18.11-23.44% for crude fat, 4.87-7.01% for crude protein, 0.44-1.61% for crude fiber, 31.58-32.83% for NFE. The mineral profile showed the range of calcium 24.09-79.42, potassium 71.44-109.04, phosphorus 69.63-144.64, and magnesium 8.16-38.06mg/100g sample. The color of the product ranged for lightness from 49.73 to 61.35 while a* and b* value was fall between 12.76-17.46 and 13.84-15.37, respectively. The texture depicted the hardness 6.36 to 12.49N while the energy value was decreased from 371.31 to 243.61 Kcal/100g. Later on, sensory analysis of the product showed muffins developed by 30% replacement (T₃) of fat with chia mucilage was well received and considered as best treatment.