The Effects of Chia Seed (Salvia Hispanica L.) Powder Gel as A Fat Replacer on Physicochemical and Sensory Properties of Cake

Tan, Hui Loon (2021) The Effects of Chia Seed (Salvia Hispanica L.) Powder Gel as A Fat Replacer on Physicochemical and Sensory Properties of Cake. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

As the trend of non-communicable disease kept on escalating due to excessive fat consumption, consumers had become increasingly aware of their health and more demanding towards the food they consumed. Baked goods, especially cakes, are commonly produced with fat. This study aimed to determine the fat content, sensorial attributes and overall acceptability of the consumers after substituting sunflower oil with Chia seed powder gel. Cakes were prepared by substituting oil with 0% (Control), 25% (T1) and 50% (T2) of Chia seed powder gel. The cakes’ physicochemical properties, proximate composition, functional measurement, gelling properties measurement and sensory attributes after substituting oil with Chia seed powder gel were being evaluated. Results showed that the incorporation of Chia seed powder gel into cakes increased the a* (redness) value, springiness and moisture content while decreased the L* (lightness) value, crude fat content and functional measurement when compared to the control cake sample. The cake sample with 50% Chia seed powder gel (T2) had the lowest fat content (7.53%) but had the highest hardness value (599.21N). However, the cake sample with 25% Chia seed powder gel (T1) obtained the lowest hardness value (509.41N) which was not significantly different from the control cake sample at p > 0.05. Both 25% and 50% Chia seed powder gel could be used as a potential fat replacer in food formulation but with 50% Chia seed powder gel as a meliorate option due to its stronger emulsifying activity and gel consistency. The results from sensory evaluation had proved that the cake sample with 25% Chia seed powder gel (T1) was the most acceptable for its sensory attributes. Generally, the cake sample with 25% Chia seed powder gel could be established due to its comparable physicochemical qualities without sacrificing consumer acceptability.