Processing And Organoleptic Evaluation of Instant Chia Seed Soup Powder

Abstract

The use of chia seeds in contemporary diets is growing. Twenty members of the department's food and nutrition team sampled soup. Due to its rich nutritional profile and the thousands of years that chia seeds have been used for therapeutic purposes, chia has attracted significant interest in the present research on the health-promoting aspects of food. Chia seeds have been linked to a variety of therapeutic outcomes, with special emphasis on their beneficial impact on hypertension, cardiovascular disorders, and their antidiabetic and anti-inflammatory properties. Extracting chia dietary fibre gum fractions can be utilised as a supplement to the charge in a variety of physicochemical aspects of food systems, such as texture, consistency, stability, and viscosity. Currently, chia seeds are frequently consumed for a number of health benefits, namely in maintaining strong blood lipid levels due to the presence of phenols as well as omega 3 and omega 6 oils. Dietary fibre, protein, lipids, carbohydrates, ash, minerals, vitamins, and dry matter are all present in significant concentrations in chia seeds. Moreover, it contains a lot of antioxidants. Gluten-free chia seeds are good for celiac disease sufferers because they don't contain any gluten. Niacin, folic acid, thiamine, and riboflavin are all abundant in the seeds. Because it takes little time to prepare, instant chia seed soup powder is regarded as one of the essential fast ready meals. So, the purpose of the current study was to look into the processing of instant chia seed soup powder and how that affected its nutritional value.