Browsing by Author "Poorni, S."
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ThesisItem Open Access FORMULATION OF OMEGA 3 FATTY ACID ENRICHED FUNCTIONAL CHOCOLATE USING CHIA SEED VARIANTS(TANUVAS, Chennai, 2017) Poorni, S.; Baskaran, D.; Nirmal, R. Marx; Mathanghi, K.S.; TANUVASA study was carried out to develop omega 3 fatty acid enriched functional chocolate. The omega 3 fatty acid source for chocolate production was α-Linolenic acid (ALA) from chia seed (Salvia hispanica) of two different variants in the form of chia flour (CF) and chia oil (CO). Chia seeds are a good source of protein (20.74 g/100 g), oil (29.77 g/100 g) and total fiber (18.07 g/100 g). The main fatty acids, ranked in the order of abundance were α-linolenic acid > linoleic acid > oleic acid > palmitic acid > stearic acid. Totally 7 blends were prepared by using CF and CO at various inclusion levels.