Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

сентябрь 2016 (published: 30.09.2016)

Number 3(29)

Home > Issue > Instant porridge formula with chia seeds (Salvia hispanica L.)

UDC 664.6/.7

Instant porridge formula with chia seeds (Salvia hispanica L.)

Kabanova Yu.V., Reznikova M.V., Nadtochii L.A.

The article deals with the possibility of using chia seeds (Salvia hispanica L.) as a perspective ingredient in a formula for instant porridge. Chia seeds are shown to be a polysaccharide able to form a gel and to provide necessary texture of the finished product. They are source of such an essential ingredients as omega-3 fatty acids and amino acids, minerals, vitamins, and dietary fiber. Oat flakes were selected as a basis of the formula. A comparative analysis of macro- and micronutrients of chia seeds and flax seeds having similar chemical composition was made. The water-holding capacity of chia seeds is shown to be 150–200% higher as compared to the flax seed and 310–340% higher as compared to the oat flakes. Six samples of formulas for instant porridge with different proportions of oat flakes and china seeds were analyses, each sample being of 20 g. weight. Reference sample did not contain chia seeds (100% oat flakes). Sensory analysis proved that the choice of ingredients– oats and chia seeds – in the formula for instant porridge in a ratio of 7:3 was the best for consumer. The biological value of the product proves its superiority over traditional porridge based on oat flakes (without chia seeds): biological value of the protein constituent for oat flax with chia seeds is 2% higher and biological value of the lipid constituent  is higher by 0.21unit fractions. The use of chia seeds in the formula allows considering this ingredient as a functional one because it provides 41-50% of daily needs for omega-3 fatty acids when only 20 g of the product is consumed.
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Keywords: quick-cooking cereals; oat flakes; chia seeds; flax seeds; chemical composition; biological value; protein constituent; lipid constituent; vitamin and mineral compound; water-holding capacity; functionality.

DOI 10.17586/2310-1164-2016-9-3-3-11

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