Jyoti Goyat

A review has been made on chia seeds (Salvia hispanica L.), a non-conventional seed which is increasingly being recognized as a novel food and is receiving scientific attention. Chia is an annual herb. It is a good source of omega-3/omega-6 fatty acids, soluble dietary fiber and contains appreciable amount of proteins and phytochemicals. It thus has nutritional attributes which support the prevention of several non-communicable diseases such as obesity, hypertension, cardio-vascular disease (CVD's), cancer and diabetes. This review presents an overall yet comprehensive view of the present state of knowledge regarding the history, structure, nutritional composition and physiochemical properties of Chia. It critically brings forth the effects of consumption of Chia seeds on human physiology. In this systematic literature review (with no meta-analysis) scientific research and review papers (N=50) were collected via several electronic databases such as Medline (Pub-Med Version), NLI...

Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted c...

Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxi...