Chia (Salvia hispanica L.) cookies: physicochemical/microbiological attributes, nutrimental value and sensory analysis
2019
Alcântara Brandão, Natali | Borges de Lima Dutra, Mariana | Andrade Gaspardi, Ana Laís | Segura-Campos, Maira Rubi
The objective of this study was to evaluate physicochemical/microbiological attributes, nutrimental value and sensory acceptance of cookies formulated with chia (Salvia hipanica L.). Six different formulations were made replacing wheat flour by: 20% chia flour (F20); 20% chia seeds (S20); 10% chia flour + 10% chia seeds (FS20); 30% chia flour (F30); 30% chia seeds (30S); and 15% chia flour + 15% chia seeds (FS30). The cookies were characterized at five storage times (0, 10, 20, 30, and 40 days) for color, volume, maximum breaking strength, water activity, moisture content and, microbiological analyses. The nutrimental value was determined analyzing the proximate composition (moisture content, ash, lipids, proteins, crude fiber, total carbohydrates) and, total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). Sensory evaluation was performed using the ideal scale for crispness, open-ended method and check-all-that-apply (CATA), acceptance test, and purchase intention test. After 40 days of storage, an increase in the specific volume, water activity, and moisture content of the cookies was observed, despite the lower microbial counts (< 10 CFU/g) for all periods evaluated. The cookies exhibited high protein contents (14.46%, FS30) and high total dietary fiber (73.20%, F20), due to the high content of these components in chia seeds. The samples FS30 and S20 presented greater acceptance for the descriptors good texture, good color, good odor, sweet taste, good taste, and pleasant taste. The addition of chia seeds and chia flour in cookies improved the nutritional value and the sensory acceptance of the products.
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