210
N. Ghosh et al.
variable chemical composition (Ayerza Jr et al. 1995). The seeds have about 25–
38% oil by weight which contains the higher proportion of αlinoleic acid (60%)
(Palma et al. 1947). Chia seed oil has characteristics that are well suited for industrial
applications, and they can contribute to healthy human diet (Vanesa et al. 2008).
The previous work of the authors Ghosh et al. (2019a, b) revealed that Labeo rohita
skin oil (FSO) when blended with chia seed oil (CO) in 1:1, 1:2, and 2:1 ratio,
becomes the most oxidative stable and antioxidant rich in 2:1 (FCO 3 ) ratio. In this
study an attempt was made to utilize the FCO 3 for making nutritionally enriched
spread products. Spread products are mainly produced from dairy products. Dairy
spreads are deficient in some of micronutrients especially antioxidant. Moreover
lactose intolerance patient cannot have it. Need for developing a nondairy spread
product is increasing day by day Making spread from these blended oils utilizing
chia flour will be an option to solve problems. In our study we have made four types
of formulations for preparing the spread product utilizing blended oil and different
chia flours. Blended oil has increased its nutritional quality while chia flour powder
gives a gluten free, lactose free nutritional profile. For sweetness we have used honey
as natural sweetner and egg lecithin as an emulsifier.
2 Materials and Methods
2.1 Materials
All reagent used are of analytical grade and all are brought from Sigma. Waste fish
skin (Lobeo rohita) from local market. Chia seeds (Salvia hispanica) were brought
from Wild Forest brand.
2.2 Methods
2.2.1 Sample Preparation
2.2.1.1 Extraction of Fish Skin Oil and Chia Seeds Oil
Oil from fish skin was extracted according to the authors’ previous work (Ghosh and
Bhattacharyya 2019) and chia seeds were extracted by soxhlet method with n-hexane.
2.2.1.2 Preparation of Chia Flour
Four varieties of chia flour were prepared—roasted chia flour (RRC), roasted defatted
chia flour (RDC), defatted chia flour (DC), and raw chia flour (RC). Roasting was
conducted at a temperature of 50 ºC for 30 min.
N. Ghosh et al.
variable chemical composition (Ayerza Jr et al. 1995). The seeds have about 25–
38% oil by weight which contains the higher proportion of αlinoleic acid (60%)
(Palma et al. 1947). Chia seed oil has characteristics that are well suited for industrial
applications, and they can contribute to healthy human diet (Vanesa et al. 2008).
The previous work of the authors Ghosh et al. (2019a, b) revealed that Labeo rohita
skin oil (FSO) when blended with chia seed oil (CO) in 1:1, 1:2, and 2:1 ratio,
becomes the most oxidative stable and antioxidant rich in 2:1 (FCO 3 ) ratio. In this
study an attempt was made to utilize the FCO 3 for making nutritionally enriched
spread products. Spread products are mainly produced from dairy products. Dairy
spreads are deficient in some of micronutrients especially antioxidant. Moreover
lactose intolerance patient cannot have it. Need for developing a nondairy spread
product is increasing day by day Making spread from these blended oils utilizing
chia flour will be an option to solve problems. In our study we have made four types
of formulations for preparing the spread product utilizing blended oil and different
chia flours. Blended oil has increased its nutritional quality while chia flour powder
gives a gluten free, lactose free nutritional profile. For sweetness we have used honey
as natural sweetner and egg lecithin as an emulsifier.
2 Materials and Methods
2.1 Materials
All reagent used are of analytical grade and all are brought from Sigma. Waste fish
skin (Lobeo rohita) from local market. Chia seeds (Salvia hispanica) were brought
from Wild Forest brand.
2.2 Methods
2.2.1 Sample Preparation
2.2.1.1 Extraction of Fish Skin Oil and Chia Seeds Oil
Oil from fish skin was extracted according to the authors’ previous work (Ghosh and
Bhattacharyya 2019) and chia seeds were extracted by soxhlet method with n-hexane.
2.2.1.2 Preparation of Chia Flour
Four varieties of chia flour were prepared—roasted chia flour (RRC), roasted defatted
chia flour (RDC), defatted chia flour (DC), and raw chia flour (RC). Roasting was
conducted at a temperature of 50 ºC for 30 min.