Development of Flax Seed or Chia Seed as an Egg Replacer in Vegan Cookies



Tan, Yong Qee (2019) Development of Flax Seed or Chia Seed as an Egg Replacer in Vegan Cookies. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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The increasing trend of vegetarianism has led to those lacto vegetarians are not going to consume the products which contain of eggs as well as consumers who are allergic to the egg. As most of the baked products such as cookies are produced with eggs, the aim of this study is to develop a vegan cookie which flax seed or chia seed is served as egg replacer. The physico-chemical properties, proximate composition, antioxidant activity and sensorial attributes of the cookies after substituting the egg with flax seed or chia seed were evaluated. Cookies with egg was used as control and compared. The flax and chia seeds cookies are successfully replaced the egg without alter the hardness with all three cookies have no significant different (p < 0.05) for their hardness. Control cookies have lighter color while chia seed cookies are darker. Chia seed cookies contain highest ash content (4.37 ± 0.0%), crude protein (4.68 ± 0.0%), and crude fiber (0.95 ± 0.0%) while lowest moisture content (2.61± 0.08%) compared to control and flax seed cookies. Flax seed cookies have lowest fat content (18.2 ± 0.06%) but highest carbohydrate content (69.44 ± 0.23%) while control cookies have the highest moisture content (4.86 ± 0.05%). Both of the DPPH free scavenging activity and total phenolic content showed the same trends for all three cookies where chia seed cookies have the highest DPPH free scavenging activity of 2.34 ± 0.057 mg AAE/g cookies and total phenolic content of 15.99 ± 0.014 mg GAE/g cookies. The preference test showed that 45.83% of panellists preferred flax seed cookies followed by 34.72% for chia seed cookies and 19.44% for control cookies. Flax seed and chia seed are capable to replace eggs in vegan cookies which are potential to be developed as a new market product with further investigations.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 07 Feb 2020 09:27
Last Modified: 14 Apr 2022 00:51