2023
DOI: 10.1111/ijfs.16478
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Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

Abstract: The objective of this study is to obtain reduced fat biscuits by using chia flour instead of vegetable fat and to investigate the effects of chia flour on the physicochemical, nutritional and sensory properties of biscuits. Fat was replaced by chia flour at the ratios of 25%, 50%, 75% and 100%. Fat replacement caused a significant decrease in fat, while significant increases in ash, protein, carbohydrate, total dietary fibre, phosphorus, magnesium, calcium, potassium, phenolic compounds, essential fatty acids … Show more

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Cited by 6 publications
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