Physicochemical properties and use of chia mucilage (Salvia hispanica L.) in the reduction of fat in cookies

Abstract

The prevention of non-communicable chronic diseases can be obtained, among other factors, by the reduction of fat of foods. In this context, chia seeds (Salvia hispanica L.) prove interesting to the making of foods with a reduced fat content for presenting in their composition a considerable amount of dietary fiber (mucilage) with potential use as a fat replacer. In this work, chia seed mucilage was extracted and some of their physicochemical properties as well their use in the fat replacement (butter) in cookies at the levels of 10, 20 and 30 g/100 g were investigated, which were analyzed, afterwards. Chia mucilage presented high values of solubility, water-holding capacity and emulsifying activity and displayed beige color. The cookies with fat replacement by chia mucilage presented reduction in the lipid contents and in the L* and b* parameters. Cookies presenting replacement of 20 and 30 g/100 g of the fat showed greater hardness. In the treatments with a replacement of 10 and 20 g/100 g variations of sensorial acceptance of ‘I liked it slightly’ to ‘I liked it moderately” were observed. Chia mucilage proved a promising alternative to be utilized as a fat replacer in cookies.