Formulation, Production, and Characterization …
211
2.2.2 Proximate Composition Analysis of Chia Seed
Raw chia seed was subjected to proximate composition analysis to measure the
amount of moisture, carbohydrate, protein, fat, and ash content of it via the following
methods.
2.2.2.1 Moisture content:
5 gm sample was placed in a cover glass. Then the glass was placed in hot air
oven at 60 ºC. Weight was recorded at an interval of each 30 min till it to be constant.
By the following formula moisture % was calculated. The result is mentioned in
Table 1.
Moisture(%) =
Weight of fresh sample − weight of dried sample
weight of fresh sample
× 100
2.2.2.2 Ash content
5 gm sample was placed in Silica Porcelain Crucible and then the Crucible placed
into Muffle Furnace at 600 ºC for 6 h. It was determined by incinerating the sample.
Ash percentage was calculated by the following formula. Result is mentioned in
Table 1.
Ash(%) =
w2 − w1
wo
× 100
where W o —Weight of sample (gm.), W 1 —Empty weight of Silica Porcelain
Crucible (gm.), W 2 —Weight of Silica Porcelain crucible + Ash (gm).
2.2.2.3 Protein content
Protein content was determined by Folins test (Oh 1951). BSA solution was used
as standard. The standard curve was fitted by plotting absorbance versus the corresponding concentration of BSA solutions. The absorbance value was converted into
100 g sample. The result is mentioned in Table 1.
2.2.2.4 Fat content
Total lipids were extracted by solvent extraction method. At first 15 gm sample
was added to 300 ml hexane. After overnight soaking the mixture was filtrated by
Whattman no. 1 filter paper. The filtrate was subjected to distillation. By the following
formula fat (%) was calculated. The result is mentioned in Table 1.
Fat(%) =
weight of crude fat(g)
Weight of dry sample(g)
× 100
211
2.2.2 Proximate Composition Analysis of Chia Seed
Raw chia seed was subjected to proximate composition analysis to measure the
amount of moisture, carbohydrate, protein, fat, and ash content of it via the following
methods.
2.2.2.1 Moisture content:
5 gm sample was placed in a cover glass. Then the glass was placed in hot air
oven at 60 ºC. Weight was recorded at an interval of each 30 min till it to be constant.
By the following formula moisture % was calculated. The result is mentioned in
Table 1.
Moisture(%) =
Weight of fresh sample − weight of dried sample
weight of fresh sample
× 100
2.2.2.2 Ash content
5 gm sample was placed in Silica Porcelain Crucible and then the Crucible placed
into Muffle Furnace at 600 ºC for 6 h. It was determined by incinerating the sample.
Ash percentage was calculated by the following formula. Result is mentioned in
Table 1.
Ash(%) =
w2 − w1
wo
× 100
where W o —Weight of sample (gm.), W 1 —Empty weight of Silica Porcelain
Crucible (gm.), W 2 —Weight of Silica Porcelain crucible + Ash (gm).
2.2.2.3 Protein content
Protein content was determined by Folins test (Oh 1951). BSA solution was used
as standard. The standard curve was fitted by plotting absorbance versus the corresponding concentration of BSA solutions. The absorbance value was converted into
100 g sample. The result is mentioned in Table 1.
2.2.2.4 Fat content
Total lipids were extracted by solvent extraction method. At first 15 gm sample
was added to 300 ml hexane. After overnight soaking the mixture was filtrated by
Whattman no. 1 filter paper. The filtrate was subjected to distillation. By the following
formula fat (%) was calculated. The result is mentioned in Table 1.
Fat(%) =
weight of crude fat(g)
Weight of dry sample(g)
× 100