Formulation, Production,
and Characterization of Nutritionally
Enriched Spread Product with Blends
of Fish Skin (Labeo rohita) Oil and Chia
Seed (Salvia Hispanica) Oil
Nabanita Ghosh, Monalisa Roy, and D. K. Bhattacharyya
Abstract The work aims at the utilization of blends of Fish Skin Oil (FSO) and
Chia Seed Oil (CO). The gluten-free Chia flour is utilized to formulate nutritionally
enriched spreads. Among the three blending ratios 2:1 (CO:FSO) is nutritionally
superior due to its higher antioxidative activity and lower totox value. Four types of
spreads were made by using raw chia flour (RC), defatted chia flour (DC), raw roasted
chia flour (RRC), roasted defatted chia flour (RDC), followed by addition of blended
oil, honey as natural sweetener, and egg lecithin as an emulsifier. The adaptation
of roasted flour gives a nutty smell and attracting color that supports the masking
of fishy smell in blended oils. All the formulated spreads are subjected to sensory
evaluation and RRC spread is the most liked product. RRC spread is also subjected to
antimicrobial assay followed by comparison with a market one. All these measures
add a nutritional benefit to the spreads. These spreads are nutritionally enriched,
gluten free, and protein rich.
Keywords Fish skin oil · Chia seed oil · Chiaflour · Breakfast cereal · Protein rich
1 Introduction
Chia (Salvia hispanica) is a plant belonging to the family of Lamiaceae loaded with
healthy omega-3 fatty acids, fiber, polyunsaturated fatty acids, and protein including
all essential amino acids, calcium, and several other minerals. Chia seed oil has a
N. Ghosh (B) · M. Roy · D. K. Bhattacharyya
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Howrah, West Bengal 711103, India
e-mail: naba1990@gmail.com
M. Roy
e-mail: monalisaroy1997@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_21
209
and Characterization of Nutritionally
Enriched Spread Product with Blends
of Fish Skin (Labeo rohita) Oil and Chia
Seed (Salvia Hispanica) Oil
Nabanita Ghosh, Monalisa Roy, and D. K. Bhattacharyya
Abstract The work aims at the utilization of blends of Fish Skin Oil (FSO) and
Chia Seed Oil (CO). The gluten-free Chia flour is utilized to formulate nutritionally
enriched spreads. Among the three blending ratios 2:1 (CO:FSO) is nutritionally
superior due to its higher antioxidative activity and lower totox value. Four types of
spreads were made by using raw chia flour (RC), defatted chia flour (DC), raw roasted
chia flour (RRC), roasted defatted chia flour (RDC), followed by addition of blended
oil, honey as natural sweetener, and egg lecithin as an emulsifier. The adaptation
of roasted flour gives a nutty smell and attracting color that supports the masking
of fishy smell in blended oils. All the formulated spreads are subjected to sensory
evaluation and RRC spread is the most liked product. RRC spread is also subjected to
antimicrobial assay followed by comparison with a market one. All these measures
add a nutritional benefit to the spreads. These spreads are nutritionally enriched,
gluten free, and protein rich.
Keywords Fish skin oil · Chia seed oil · Chiaflour · Breakfast cereal · Protein rich
1 Introduction
Chia (Salvia hispanica) is a plant belonging to the family of Lamiaceae loaded with
healthy omega-3 fatty acids, fiber, polyunsaturated fatty acids, and protein including
all essential amino acids, calcium, and several other minerals. Chia seed oil has a
N. Ghosh (B) · M. Roy · D. K. Bhattacharyya
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Howrah, West Bengal 711103, India
e-mail: naba1990@gmail.com
M. Roy
e-mail: monalisaroy1997@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_21
209