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dc.contributor.authorCoorey, Ranil
dc.contributor.authorGrant, Alexandra
dc.contributor.authorJayasena, Vijay
dc.identifier.citationCoorey, 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.

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.publisherCanadian Center of Science Education
dc.titleEffect of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips
dc.typeJournal Article
dcterms.source.titleJournal of Food Research
curtin.accessStatusOpen access

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