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Effects of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips

Author

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  • Coorey, Ranil
  • Grant, Alexandra
  • Jayasena, Vijay

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.

Suggested Citation

  • Coorey, Ranil & Grant, Alexandra & Jayasena, Vijay, 2012. "Effects of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips," Journal of Food Research, Canadian Center of Science and Education, vol. 1(4).
    • Handle: RePEc:ags:aesjfr:405029
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    File URL: https://ageconsearch.umn.edu/record/405029/files/20386-71358-1-PB.pdf
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