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

View Full Paper

Ask AI

Bookmark

Authors

Discussion

Experiment found that adding germinated chia seed flour enhances cookie nutrition, suggesting potential for healthier snacks.

Incorporating germinated chia seed flour notably enhances the cookies' nutritional profile and physicochemical properties, leading to higher protein and fiber content.
Adding 10% germinated chia seed flour improved cookies with a water absorption capacity of 0.94 g H2O/g and nutritional enhancements such as 13.48% protein.
The approach utilized germination to produce flour from chia seeds, aiming to evaluate its impact on cookie features and consumer acceptance.
Despite nutritional benefits from the germinated chia seed flour, overall consumer acceptance of the cookies was slightly lower compared to those made with non-germinated flour.

Noor et al. (2025) studied this question.

View Full Paper

Ask AI

Bookmark