Effect of adding chia and garden cress seeds on some baked products | ||||
| المجلة العلمية لكلية التربية النوعية جامعة دمياط | ||||
| Article 1, Volume 2023, Issue 8, December 2023, Page 1-21 PDF (1.48 MB) | ||||
| Document Type: البحوث العلمية الأصيلة | ||||
| DOI: 10.21608/sjeud.2023.222351.1007 | ||||
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| Authors | ||||
Naglaa M Shanshan1; Ola T Sahloul2; Nora Abo-El nour  3
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| 1Home Economics Dept., Fac. Of Specific Education, Damietta Univ., Egypt | ||||
| 2Home Economics Dept., Fac. of Specific Education, Damietta Univ., Egypt | ||||
| 3Damietta University Faculty of Specific Education Department of Home Economics | ||||
| Abstract | ||||
| The seeds of Chia and Garden cress contain many important vitamins, minerals, and antioxidants. Therefore, the current study aimed to study the effect of adding Chia seeds and Garden cress seeds to some baked products. For this purpose, three types of baked products (cupcakes, biscuits, and small pizza) were prepared using (3, 6% Chia seeds, 3, 6% Garden cress seeds, 3% Chia seeds + 3% Garden cress seeds) with a substitution of flour, and the products were evaluated for sensory properties. The results showed that all the previous products, which were supplemented with Chia seeds and Garden cress seeds and their mixture, were generally accepted, and 3% Chia seeds recorded the highest results after control. The results of the chemical analysis of flour mixtures fortified with Chia seeds and Garden cress seeds also showed an increase in the content of the mixtures of protein, ash, fat, and fiber. The mineral content of sodium, calcium, potassium, magnesium, phosphorus, and iron also increased with the addition of seeds. The results of rheological tests showed that the addition of seeds led to increased water absorption and dough time. The study recommends adding both Chia seeds and Garden cress seeds and their mixtures to baked products to take advantage of their nutritional and health benefits. | ||||
| Keywords | ||||
| Functional food; Sensory evaluation; Chemical analysis; Rheological properties | ||||
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