Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

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dc.authoridInkaya Dündar, Ayşe Neslihan/0000-0003-2084-7076
dc.authoridYILDIZ, Elif/0000-0003-1356-9012
dc.authoridAYDIN, Emine/0000-0001-9635-4791
dc.authoridSokmen, Ozen/0000-0002-2126-094X
dc.authorwosidInkaya Dündar, Ayşe Neslihan/AAA-3876-2022
dc.authorwosidYILDIZ, Elif/AAG-6424-2021
dc.contributor.authorDündar, Ayşe Neslihan
dc.contributor.authorAydın, Emine
dc.contributor.authorYıldız, Elif
dc.contributor.authorParlak, Ozen
dc.date.accessioned2023-07-26T11:54:36Z
dc.date.available2023-07-26T11:54:36Z
dc.date.issued2021
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.description.abstractAs a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, alpha-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.en_US
dc.description.sponsorshipScientific Research Council of Bursa Technical University [171N06]en_US
dc.description.sponsorshipThis work was supported by the Scientific Research Council of Bursa Technical University (Project No: 171N06) .en_US
dc.identifier.doi10.1590/fst.26120
dc.identifier.endpage927en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85121439669en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage919en_US
dc.identifier.urihttps://doi.org/10.1590/fst.26120
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12878
dc.identifier.volume41en_US
dc.identifier.wosWOS:000731457800017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAydın, Emine
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectChia Seed; Cracker; Low Fat Content; Fatty Acid; Quality Characteristicen_US
dc.subjectSalvia-Hispanica L.; Dietary-Fiber; Antioxidant Activity; Health-Benefits; Oil; Mucilage; Formulation; Extraction; Stability; Wholeen_US
dc.titleEffects of chia seed on chemical properties and quality characteristics of regular and low-fat crackersen_US
dc.typeArticleen_US

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