Document Detail

Physical properties of sugar cookies containing Chia-Oat composites.
MedLine Citation:
PMID:  24664549     Owner:  NLM     Status:  Publisher    
BACKGROUND: Omega-3 of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of Chia-Oat composites, dough, and cookies.
RESULTS: These composites had improved water holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using Chia-OBC or Chia-WOF composites. There was a decrease in the cookie diameter, and the increases in the height of cookies and dough hardness using 20% Chia- Nutrim composite.
CONCLUSION: These fine particle Chia-Oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing Chia-Oat composites can be considered a health promoting functional food.
George E Inglett; Diejun Chen; Sean Liu
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-3-24
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2014 Mar 
Date Detail:
Created Date:  2014-3-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
This article is protected by copyright. All rights reserved.
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