Development of a Functional Chiffon Cake Fortified with Chia Seeds, Quinoa Flour, and Blackstrap Molasses

Chong, Ke Xin (2026) Development of a Functional Chiffon Cake Fortified with Chia Seeds, Quinoa Flour, and Blackstrap Molasses. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Chiffon cake is a famous bakery product, but the use of conventional ingredients is high in refined carbohydrates, sugar, and fat with low nutritional values. This study aimed to develop chiffon cake by incorporating chia seeds, quinoa flour, and blackstrap molasses as replacements for wheat flour and refined sugar to improve its nutritional content. Four formulations were prepared: control (conventional recipe) and three modified versions (A: 30% chia-quinoa blend, B: 50% chia-quinoa blend, and C: quinoa only without chia seed) with different quantities of the functional ingredients. In this study, proximate composition analysis discovered that formulations A, B and C contained significantly higher protein (25.36%, 25.35% and 23.42%) and ash content (2.59%, 2.82% and 2.55%) than the control, while carbohydrate and sugar contents were substantially lower. Energy values were also lower in chia-containing formulations A and B, making them less calorie-dense. Physicochemical analysis found that there is an increased firmness and reduced springiness with chia incorporation in formulations A and B, whereas quinoa flour and molasses resulted in balanced texture and height in formulation C. Natural pigments and Maillard reactions resulted in darker, less yellow color in the modified cakes. Sensory evaluation with 50 panelists revealed that although the control was most preferred, formulation A achieved the highest acceptability among modified cakes, as it supplied additional nutrition without excessive affecting on taste, texture, and appearance. Overall, this study indicates chia seeds, quinoa flour, and blackstrap molasses can be applied to produce nutritionally rich chiffon cakes, while highlighting the importance of optimizing ingredient levels to balance quality and consumer acceptance.