Development of chia seed flour based cookies with improved functional and sensorial attributes.
| dc.contributor.advisor | Tripathi, Abhishek Dutt | |
| dc.contributor.author | Patel, Pradeep Kumar | |
| dc.date.accessioned | 2019-08-29T06:30:02Z | |
| dc.date.available | 2019-08-29T06:30:02Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | A cookie is a cooked or baked food that is small, sweet and flat. It generally contains common flour, sugar and oil or fat. Cookies may include other ingredients such as, nuts, chocolate chips and raisins, etc.Chia (Salvia hispanica L.) is an herbaceous plant and it is cultivated annually, which is native from southern Mexico and northern Guatemala (Capitani, Spotorno, Nolasco, & Tomás, 2012). The chia seed has a high oil content (30–40%), is rich in polyunsaturated fatty acids, mainly omega-3 fatty acids (linolenic acid, 54– 67%) and omega-6 (linoleic acid, 12– 21%) (Ixtaina et al., 2011), and a protein content of 15–25% (Ali et al., 2012), similar to that present in lentil (23%), pea (25%) and chickpea (21%) (Olivos-Lugo,Valdivia-López& Tecante, 2010). Furthermore, the fibers present, (18–30%) potentiate the use of chia in the production of functional foods (Muñoz, Cobos, Diaz, & Aguilera, 2012). The risk of cardiovascular disease, type-2 diabetes and colorectal cancer increases with obesity. Diet and lifestyle can be modified to prevent and reduce the risks of these diseases. There is epidemiological evidence that diets that promote health are rich in dietary fiber and omega-3 fatty acid and low in saturated fat, trans fat and cholesterol. From present study it can be inferred that the developed chia seed flour based cookies had high sensory and textural properties along with the good functional properties. It can be also concluded that honey can be incorporated into many products, on such is cookies to increase its nutritional and antioxidant potential and making it beneficial for health. | en_US |
| dc.identifier.citation | colorectal | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810124570 | |
| dc.keywords | colorectal, inferred, epidemiological, polyunsaturated fatty acids, textural, incorporated, antioxidant, cholesterol,herbaceous, cardiovascular, potentiate | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 54p. | en_US |
| dc.publisher | Centre of Food Science and Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | colorectal | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development of chia seed flour based cookies with improved functional and sensorial attributes. | en_US |
| dc.type | Thesis | en_US |