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Food Science and Nutrition Alumni

Chia (Salvia hispanica L) Gel Can Be Used as Oil and Egg Replacer in Oat Bran Muffins

by Nicole Noel, Sara Schade, and Laura Wise

Nicole Noel, Sara Schade, and Laura Wise

This study determined the acceptability, objective and sensory characteristics, and nutrient content of oat bran muffins using chia (Salvia hispanica L) gel as a full replacement for oil, and a full replacement for both egg and oil, in a standard oat bran recipe.

There were 30-46 untrained judges who evaluated the sensory characteristics and acceptability by identifying the odd samples in duo trio tests, and rating their preferences on a 9-point scale. Analysis of the preference and difference tests indicated that there was no significant differences between the three samples (P<0.05). The oil-replaced muffins had 1.6grams less fat and 0.7grams fiber more per muffin compared to the control. The oil-egg replaced muffins had 1.6grams less fat, 18.0mg less cholesterol, and 1.0grams more fiber per muffin than the control.

A moisture, height, and density test were also conducted. There was a significant difference in moisture between the control muffin (less moist) and the two variable muffins (P<0.05), but no significant difference between the two variable muffins. There was no significant height difference between the control and either variable, but there was a difference between the two variables (oil-replaced muffins were taller) (P<0.05). The density test showed a significant difference between the variables, the oil-replaced being less dense (P<0.05), but no difference between the control and oil-egg replaced muffins.

This study indicates that chia gel is an acceptable replacer for both oil and eggs in oat bran muffins, and provides a more nutritious product while still maintaining overall acceptability.

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