Location: Functional Foods Research Unit
Title: Physical properties of sugar cookies containing chia-oat composites Authors
Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 18, 2014
Publication Date: March 24, 2014
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2014. Physical properties of sugar cookies containing chia-oat composites. Journal of the Science of Food and Agriculture. DOI: 10.1002/jsfa.6674. Interpretive Summary: This study found that the new functional composites of chia-oat could be valuable for developing new functional food products having useful health benefits for decreasing heart problems, diabetes, and obesity. The new chia-oat products of chia with oat products used in preparing cookies could be useful for enhancing the cookies health benefits. These new chia-oat composites used in cookies will be beneficial for coronary heart disease prevention along with the health benefits of the omega polyunsaturated fatty acids of chia. The oat component has ß-glucan soluble fiber for improved nutritional, physical, and functional qualities. The chia component is rich in omega-3 polyunsaturated fatty acids that are known for lowering blood cholesterol and preventing coronary heart disease. Besides the nutritional aspects of the chia-oat blends, these products have some excellent physical properties for improved cookie texture and other useful physical properties. These new technologically developed cookies could be valuable for their improved nutritional value and desirable texture qualities for health concerned consumers.
Technical Abstract: Omega-3 of chia seeds (Salvia hispanica L.) and soluble ß-glucan of oat products could be beneficial for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were dry-blended with finely ground chia for improving nutritional and functional qualities. Three Chia-Oat composites were developed and used in cookies at 20% replacement of wheat flour. The pasting and rheological properties of the Chia-Oat composites, dough qualities, and cookie geometrical properties with color and texture were evaluated. These composites had improved water holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by 20% flour replacement with Chia-OBC and Chia-WOF composites. With a 20% Chia- Nutrim composite replacement, there was a decrease in the cookie diameter, an increase in the height of cookies, and also dough hardness. Whole chia seeds are not easily utilized by the human body because of their extremely hard outer coat. These fine particle composites of ground chia with oat products were prepared by a feasible procedure for producing composites having improved nutritional value and physical properties. The cookies containing chia-oat composites could be use in functional food products.