Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Abstract

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

“…Tomić et al . (2022) are also reported that chia seed hydrogel as fat replacer caused an increase in hardness of gluten free cookies.…”

“…Tomić et al . (2022) used chia seed hydrogel as fat replacer in gluten free cookies and reported that fat replacement caused better fatty acid composition because PUFA/SFA ratio is more than 0.40. Coates & Ayerza (1996) emphasised that chia oil has higher linolenic acid compared to other natural oils.…”

“…Hardness increased significantly, when fat replacer level increased in biscuits. Tomić et al (2022) are also reported that chia seed hydrogel as fat replacer caused an increase in hardness of gluten free cookies.…”

“…Divyashree et al (2016) used composite wheat flour containing buckwheat flour and chia seed flour in biscuit production in order to increase fatty acid content. Tomić et al (2022) used chia seed hydrogel as fat replacer in gluten free cookies and reported that fat replacement caused better fatty acid composition because PUFA/SFA ratio is more than 0.40. Coates & Ayerza (1996) emphasised that chia oil has higher linolenic acid compared to other natural oils.…”

Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

“…The values of the tan δ viscoelastic parameter depend on the wheat fibers' concentration and on the addition of additives, which are shown at Figure 6. The ratio between elastic and viscous bonds (tan δ) in these systems was less than 1, which pointed to the dominance of the elastic modulus as a consequence of hydrodynamic forces and particle interaction [39]. With an increase in the volume fraction of particles; accordingly, in the solid phase of the gel system, there is a marked increase in the modulus of elasticity and its dominance [40].…”