Development and characterization of wheat rusks supplemented with Chia (Salvia hispanica L.) flour with respect to physicochemical, rheological and sensory characteristics

• Published in: Ciência e tecnologia de alimentos 2022, Vol.42
• Main Authors: KHAN, Muhammad Asif, AMEER, Kashif, SHAKOOR, Sadaf, ASHRAF, Muhammad Rizwan, BUTT, Madiha, KHALID, Muhammad Shafique, RAKHA, Allah, ROHI, Madiha, NADEEM, Muhammad, KHALIL, Anees Ahmed, CHAUDHARY, Neelam, SAFEER, Muhammad, RAFEH, Muhammad
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.53921

Abstract Highly nutritional and functional properties of chia seeds would make it unique than other grains. Considering its known properties chia can be used as an important food ingredient. These are rich in fiber, ash, protein, polyunsaturated fatty acids (PUFA) and antioxidants. Higher proportion of protein having greater biological value with essential amino acids and high dietary fiber content prevents several metabolic disorders and obesity. It is also consist of PUFA helpful in lowering cardiovascular diseases. Rusks were supplemented with chia flour at a rate ranging 5 to 20% with the goal to modify the fiber content, nutritional contents and physicochemical properties. The obtained results were highly significant and showed increasing trend in dietary fiber and PUFA values. Texture values decreased significantly. Sensory evaluation showed significant (p