Physical properties of sugar cookies containing chia–oat composites

BACKGROUND: Omega‐3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β‐glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of chia–oat composites, dough, and cookies. RESULTS: These composites had improved water‐holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using chia–OBC or chia–WOF composites. There was a decrease in the cookie diameter, and increases in the height of cookies and dough hardness using 20% Chia‐ Nutrim composite. CONCLUSION: These fine‐particle chia–oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing chia–oat composites can be considered a health‐promoting functional food. Published 2014. This article is a U.S. Government work and is in the public domain in the USA.