216
N. Ghosh et al.
Table 4 Spreadability
properties of different types
spread product
Product
Spreadability (%)
RRC
85
RDC
75
DC
65
RC
75
3.5 Optimization
The prepared spreads were exposed to sensory evaluation. Different testers are
provided with the formulated spreads and they tested the product according to the
taste, color, odor, appearance, and texture. The results are expressed in Table 3.
Spread formulated with roasted chia flour is the most acceptable product among all
the formulated spread.
4 Conclusion
In the last few years, a few no of workers have drawn a sequence of experiments on
chia seeds with an outcome on proximate composition, describing various methods
of oil extraction and its limited application to food products. In general the fish
processing industries generate a large amount of waste with fish skin being the major
component. Hence these works try to put forward the upshots obtained after blending
the extracted chia seed oil and fish skin oil, which have been formulated in preparation
of spreads. The raw roasted chia (RRC) spread gives the best result when compared to
the RDC, DC, and RC spreads. The conversion of raw chia flour to its roasted variety
adds a nutty smell and attracting color to the final product. In terms of all the aspects
including color, texture, spreadability, sensory evaluation, overall acceptability, and
antimicrobial analysis RRC suits the tasters. It is gluten free, protein rich, and also
antioxidant rich.
Conflict of Interest The authors hereby declare that there is no conflict of interest.
Authors Contribution All the authors had contributed equally to the work. This is a part of
Nabanita Ghosh’s Ph. D. work and Master’s degree dissertation work of Monalisa Roy and D.K.
Bhattacharyya is the Principle investigator (PI) of the work.
Authors Funding Research contingency fund is provided by the School of Community Science
and Technology (SOCSAT) lab, Indian Institute of Engineering Science and Technology (IIEST),
Shibpur.
N. Ghosh et al.
Table 4 Spreadability
properties of different types
spread product
Product
Spreadability (%)
RRC
85
RDC
75
DC
65
RC
75
3.5 Optimization
The prepared spreads were exposed to sensory evaluation. Different testers are
provided with the formulated spreads and they tested the product according to the
taste, color, odor, appearance, and texture. The results are expressed in Table 3.
Spread formulated with roasted chia flour is the most acceptable product among all
the formulated spread.
4 Conclusion
In the last few years, a few no of workers have drawn a sequence of experiments on
chia seeds with an outcome on proximate composition, describing various methods
of oil extraction and its limited application to food products. In general the fish
processing industries generate a large amount of waste with fish skin being the major
component. Hence these works try to put forward the upshots obtained after blending
the extracted chia seed oil and fish skin oil, which have been formulated in preparation
of spreads. The raw roasted chia (RRC) spread gives the best result when compared to
the RDC, DC, and RC spreads. The conversion of raw chia flour to its roasted variety
adds a nutty smell and attracting color to the final product. In terms of all the aspects
including color, texture, spreadability, sensory evaluation, overall acceptability, and
antimicrobial analysis RRC suits the tasters. It is gluten free, protein rich, and also
antioxidant rich.
Conflict of Interest The authors hereby declare that there is no conflict of interest.
Authors Contribution All the authors had contributed equally to the work. This is a part of
Nabanita Ghosh’s Ph. D. work and Master’s degree dissertation work of Monalisa Roy and D.K.
Bhattacharyya is the Principle investigator (PI) of the work.
Authors Funding Research contingency fund is provided by the School of Community Science
and Technology (SOCSAT) lab, Indian Institute of Engineering Science and Technology (IIEST),
Shibpur.