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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #267454

Title: Effect of chia seed meal on baking quality of cakes

item Liu, Sean
item Singh, Mukti

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/16/2011
Publication Date: 10/19/2011
Citation: Liu, S.X., Singh, M. 2011. Effect of chia seed meal on baking quality of cakes. Meeting Abstract.

Interpretive Summary:

Technical Abstract: Chia seed is a good source of dietary fiber and complete proteins; chia seeds contain many health-promoting compounds and can be incorporated into baking goods for high-protein, high-fiber diet. Food grade chia seeds were obtained from a local grocery store and ground into meal using Retsch Model VDE 0530 centrifugal mill to produce a chia seed meal fraction that passes through size 60 sieve. The chia seed meal fraction was used as flour substitution in a cake formulation based on AACC method 10-90. The Faringraph testing was conducted to measure optimal mixing time and optimal water absorption of mixtures of flour and water, incorporating 0%, 5%, 10%, and 20% chia seed meal, respectively. The effects of chia seed meal substitution, mixing time, and water on properties of cake batter and cake were examined - batter viscosity, specific volume of batter, cake volume, crumbgrain, cake color, cake texture, moisture of cake, and water activity of cake, and sensory evaluation. The optimal chia seed meal substitution based on these measurements was determined.