Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips
dc.contributor.author | Coorey, Ranil | |
dc.contributor.author | Grant, Alexandra | |
dc.contributor.author | Jayasena, Vijay | |
dc.date.accessioned | 2017-01-30T15:26:48Z | |
dc.date.available | 2017-01-30T15:26:48Z | |
dc.date.created | 2012-11-25T20:00:15Z | |
dc.date.issued | 2012 | |
dc.identifier.citation | Coorey, Ranil and Grant, Alexandra and Jayasena, Vijay. 2012. Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips. Journal of Food Research. 1 (4): pp. 85-95. | |
dc.identifier.uri | http://hdl.handle.net/20.500.11937/46353 | |
dc.identifier.doi | 10.5539/jfr.v1n4p85 | |
dc.description.abstract |
Gluten free, antioxidant, calcium and dietary fibre rich, chia is known to contain the highest level of omega-3 available in any cultivated plant source. The objective of this research was to develop a high protein, high dietary fibre, gluten free and omega-3 fatty acid rich chips. Four different levels of whole chia flour (5%, 10%, 12%, and 15%) were incorporated to produce chia chip. There were no significant differences in appearance, colour, flavour and overall liking between a commercial chip sample and the 5% chia chips. The chemical analysis indicated that all four trial chips are excellent sources of omega-3 and the baking process has a limited impact on their nutritional profile. For optimal consumer acceptance and nutritional benefits, the incorporation of 5% chia is recommended. With limited chia based food products currently available, a chia chip would be a well-accepted and healthy alternative to the common unhealthy chips. | |
dc.publisher | Canadian Center of Science Education | |
dc.title | Effect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips | |
dc.type | Journal Article | |
dcterms.source.volume | 1 | |
dcterms.source.startPage | 85 | |
dcterms.source.endPage | 95 | |
dcterms.source.issn | 1927-0887 | |
dcterms.source.title | Journal of Food Research | |
curtin.department | ||
curtin.accessStatus | Open access |