Effect of fat replacement with Chia (Salvia hispanica L.) mucilage on rheological, physico-chemical and sensory characteristics of oil cake

Among the baking products, breads and cakes are the highest-consuming products but long-term use of them will lead to obesity and health problems. Therefore, in this research the possibility of using different levels of Chia seed (Salvia hispanica L.) mucilage (zero, 0.5%, 0.75%, 1%, 1.25%) were studied as a fat replacement on rheological properties of dough (viscosity and density), physicochemical (moisture, fat, ash, protein, calorie, specific volume and colorimetric), staling and sensory properties (color, taste, texture and general acceptance) of oil cake samples. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 1%). According to the results, by adding Chia seed mucilage concentration, moisture content, viscosity, specific volume and staling of cake samples were increased but the amount of fat, density of dough and color indices (L*, a* and b*) were decreased in comparison to the control sample. Also in evaluating the sensory properties, by increasing the level of chia seed mucilage replacement, the acceptability of the samples decreased. Based on the results, fat replacement in the formulation of cake with Chia seed mucilage up to 20% (containing 0.5% Chia mucilage) retained the functional and sensory properties of the product, so this treatment introduced as the superior treatment.