Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Abstract

In this study the properties of soups with germinated chia, flax and psyllium seeds' flour were evaluated. The chemical composition, fatty acids, the physical and sensory properties of the soup with germinated seeds were estimated. The chemical composition of the germinated seeds indicated that, the germinated flaxseed had significantly (p˂0.05) the highest content of protein and fat (23.88 and 41.18%), while the psyllium contained the highest fiber content (36.51%). The soup of germinated chia, flax and psyllium showed the highest protein content (15.17, 32.14 and 16.29 %) compared to control (9.23%). it could be noted that, the ash and fiber content increased significantly in all treatments with adding the germinated seeds. It raised from 6.90% and 1.06% in control to 12.16% and 5.06% in soup with germinated psyllium seeds, respectively. The germinated seeds enhanced the fatty acid composition in soup especially omega-3 and omega-7 fatty acids from 13.91% in control to 14.87, 37.85 and 21.59% in soup with chia, flax and psyllium, respectively. Also polyunsaturated fatty acid/ saturated fatty (PUFA/SFA) ratio increased from 1.78 in control to 2.93 in flaxseed soup. Additionally, the germinated seeds improved the bulk density and solubility to become (0.72 g/ml and 35.83%) in flaxseed soup. All samples were close to the control in the sensory evaluation .