January 1, 2025Journal of Food QualityOpen Access

Enhancing Cookie Quality Through the Incorporation of Germinated Chia Seed (Salvia hispanica L.) Flour: A Sustainable Bioprocessing Strategy

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Authors

TNTooba NoorJinnah Sindh Medical University MIMd. Rakibul IslamHajee Mohammad Danesh Science and Technology University MMMd. Hasan Tarek MondalDhaka University of Engineering & Technology

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This analysis shows the nutritional enhancements of cookies from germinated chia seed flour, suggesting improved bioprocessing methods for functional foods.

Key Points

Germinated chia seed flour significantly improved cookies' nutritional profile, enhancing water and oil absorption capacity.
Cookies made with 10% germinated chia seed flour had crude protein levels of 13.48% and crude fiber up to 5.24%.
Experimental design included comparing cookies with varying ratios of germinated and nongerminated chia seed flour against a control.
While nutritional benefits were clear, the overall consumer acceptance of cookies with germinated chia seed flour was lower than expected.

Cite This Study

Noor et al. (2025) studied this question.

synapsesocial.com/papers/68af56f4ad7bf08b1eadcd66 https://doi.org/10.1155/jfq/2890951

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Implication

This analysis shows the nutritional enhancements of cookies from germinated chia seed flour, suggesting improved bioprocessing methods for functional foods.

Enhancing Cookie Quality Through the Incorporation of Germinated Chia Seed (Salvia hispanica L.) Flour: A Sustainable Bioprocessing Strategy

Discussion

Member takes

Implication

Key Points

Cite This Study

Enhancing Cookie Quality Through the Incorporation of Germinated Chia Seed (Salvia hispanica L.) Flour: A Sustainable Bioprocessing Strategy

Discussion

Member takes

Implication

Key Points

Cite This Study

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Also Consider