Poorni, S.Baskaran, D.Nirmal, R. MarxMathanghi, K.S.TANUVAS2019-09-132019-09-132017http://krishikosh.egranth.ac.in/handle/1/5810127681TNV_TH_2017_MTM15006A 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.en-USFood TechnologyThesis