USHA RAVINDRA, Dr.VEDA, MAHABALESHWARHEGDE2020-10-032020-10-032019-08-09Th-12341https://krishikosh.egranth.ac.in/handle/1/5810152243Chia seeds are considered as functional food with unique nutritional properties. An experiment was carried out to standardize the processing methods and to study physical, functional, nutrient and phytochemical composition of raw and processed chia seeds. Open pan roasting (120-150 0C for 10-20 minutes), hot air oven roasting (120-150 0C for 7-14 minutes) and soaking (30 minutes) followed by drying in tray dyer (60 0C for 4 hour) were standardized. Significant difference was observed for thousand seeds weight, seed volume, hydration capacity, hydration index, swelling capacity, swelling index, seed-flour ratio, bulk density, water and oil absorption capacities of chia seeds and flour. Non significant difference was found for seed length, breadth and size. Moisture, protein, fat, ash, crude fibre, carbohydrate and energy per 100 g ranged from 2.2-7.2, 18.20-21.98, 31.4-35.8, 3.12-4.24, 29.99-39.59, 35.95-40.80 g and 515-546 Kcal, respectively. Range of calcium 480.52-595.42, magnesium 379.78-400.01, sodium 14.98- 16.04, potassium 770.24-801.35, iron 4.41-5.80 and zinc 4.43-5.62 mg per 100 g, respectively. Polyphenol content and antioxidant activity ranged from 239.76-264.21 CE/100g and 86-92 per cent respectively. Omega-3 and 6 ratio was 3.10:1 and 3.24:1 for control and T8 sample, respectively. Incorporation of processed chia (T8) for milk (100%), dates laddu, bhakarwada and halbalyi at 10 per cent were best accepted. All products showed an acceptable level of microbial load, per cent free fatty acids and peroxide value. It can be concluded that chia is a power house of all the essential nutrients.EnglishThesis