Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

Creative Commons License

Dündar A. N., Aydın E., Yıldız E., Parlak Ö.

Ciencia E Tecnologia De Alimentos, vol.41, no.4, pp.919-927, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 4
  • Publication Date: 2021
  • Doi Number: 10.1590/fst.26120
  • Journal Name: Ciencia E Tecnologia De Alimentos
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.919-927
  • Keywords: chia seed, cracker, low fat content, fatty acid, quality characteristic, SALVIA-HISPANICA L., DIETARY-FIBER, ANTIOXIDANT ACTIVITY, HEALTH-BENEFITS, OIL, MUCILAGE, FORMULATION, EXTRACTION, STABILITY, WHOLE
  • Bursa Uludag University Affiliated: Yes


As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.