Product Development of Chia Seeds Enriched Vegetable Balls: Effects on the Physicochemical Properties
Mok Kaie Yan1, Carolyn Loong Yook Lean2
1Mok Kaie Yan, Department of Food Science Nutrition, Faculty of Applied Sciences, Technology & Built Environment, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras Kuala Lumpur, Malaysia.
2Carolyn Loong Yook Lean, Department of Food Science Nutrition, Faculty of Applied Sciences, Technology & Built Environment, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras Kuala Lumpur, Malaysia.
Manuscript received on 03 February 2019 | Revised Manuscript received on 10 February 2019 | Manuscript Published on 22 March 2019 | PP: 66-71 | Volume-8 Issue-5S April 2019 | Retrieval Number: ES3396018319/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Over the last decade, the market for vegetarian food and consumers‘ demand for functional food has been growing along with the rising health awareness. Chia seeds with profound nutritional benefits are getting more recognized due to their high alpha-linolenic acid, high dietary fiber and high protein. They have the potential to be food additive for industrial uses due to their water holding capacity and amazing gelling properties. In this study, vegetable balls incorporated with chia seeds were developed using allergen-free plant-derived ingredients as the base, while eggplant and chia seeds were used as the major binder. Chia seeds gel was incorporated at 0% (control), 10% (F1), 20% (F2) and 30% (F3) to substitute eggplant in the vegetable balls. The effects of chia seeds incorporation on the proximate composition (moisture, protein, fat, ash, carbohydrates and dietary fiber), cooking characteristics (cooking yield and moisture retention) and physical properties (texture, colour, pH and water activity) of vegetable balls were then investigated. Results indicated that F3 had significantly lower moisture content (59.85%), higher protein (5.89%), fat (2.99%) and ash content (3.19%) in comparison to the control. Total dietary fiber of F3 (14.5%) was higher than control (12.3%). There were no statistical differences in cooking yield, moisture retention, pH and water activity. Texture of F3 was significantly softer, less springy, more cohesive and adhesive than control, associated with the water holding capacity of the seeds. For colour, F3 had significantly higher L value than control. F3 could represent a healthy and nutritional snacks food to the existing food industry and vegetarian market.
Keywords: Texture of F3 was Significantly Softer, Less Springy, more Cohesive and Adhesive than Control, Associated with the water holding Capacity of the seeds.
Scope of the Article: Cyber-Physical Systems