Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality
H. Gouda, D. (2023). Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality. EKB Journal Management System, 9(3), 3-16. doi: 10.21608/jsezu.2023.304492
Dr. Thnaa M. H. Gouda. "Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality". EKB Journal Management System, 9, 3, 2023, 3-16. doi: 10.21608/jsezu.2023.304492
H. Gouda, D. (2023). 'Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality', EKB Journal Management System, 9(3), pp. 3-16. doi: 10.21608/jsezu.2023.304492
H. Gouda, D. Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality. EKB Journal Management System, 2023; 9(3): 3-16. doi: 10.21608/jsezu.2023.304492

Benefits of chia seeds as a replacement of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality

مجلة دراسات وبحوث التربية النوعية
Volume 9, Issue 3 - Serial Number 21, July 2023, Page 3-16  XML PDF (463.02 K)
Document Type: المقالة الأصلية
DOI: 10.21608/jsezu.2023.304492
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Author
Dr. Thnaa M. H. Gouda
Assist Prof of Food science and nutrition, Home Economics Department, Faculty of Specific Education, Fayoum University, P. O.63514, Fayoum, Egypt
Abstract
Food alternatives are considered as the best choice of making a good diet. It includes carbohydrates, proteins, fats and calories. Chia seeds are one of the food alternatives, used as a replacer of eggs in food industry applications, because of its rich in omega-3 and omega-6, dietary fiber, ash, proteins, minerals, phytochemicals and a good source of calcium. It is an important component of the diet because of its chemical, nutritional and technological properties. It protects from obesity, osteoporosis, hypertension, Glutein allergy, cardiovascular diseases, cancer and diabetes. This research carried out to benefit from chia seeds as a replacer of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality. Cake, biscuit and pan cake were made by replacement eggs with 25% Chia seeds.  Sensory evaluation results showed that no significant difference in taste, color, smell and overall acceptability (5, 4.86 and 4.66) compared to control samples (4.98, 4.92 and 4.92). Chemical composition results of chia seeds appeared a good source of boron, proteins, fiber, magnesium, calcium, potassium and phosphorus respectively, (1.116, 17.55, 32.82, 363.71, 621.81, 656.53 and 854.75), vitamins and antioxidants. Conclusion: Chia seeds could be used as a replacer to egg in cake, pan cake, biscuit for vegetarian people suffering from osteoporosis, because of its content of proteins, fiber, calcium, phosphorus, boron, magnesium and antioxidants.
Keywords
Chia seeds; nutritional value; food alternatives; osteoporosis
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