FORMULATION OF OMEGA 3 FATTY ACID ENRICHED FUNCTIONAL CHOCOLATE USING CHIA SEED VARIANTS
Loading...
Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A 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.
Description
TNV_TH_2017_MTM15006
Keywords
Food Technology