Physicochemical, Sensory Acceptance and Shelf-Life Study of Function Drinks Using Chia Seeds

Abstract

The primary purpose of the study is to develop more nutritious functional drinks using chia seeds (Salvia hispanica) rich in protein, vitamin, dietary fiber etc which help to lose weight, improved bone mineral density. Increasing customer demand for these goods, particularly in developed nations where eating a balanced diet is associated with maintaining or even improving health status, raises concerns about the proliferation of these high-nutrient drinks. Three drinks samples were made using citric acid, xanthan gum, and sugar with different amounts of chia seeds to improve customer outcomes and finalize the product. According to the proximate analysis for the final product, the protein content is about 2.08gm, while the fat content is about 0.40gm. Meanwhile, the pH value is 6.5 and Brix 7. The number of bacteria is 2.8*103 cfu/ml. Sensory characteristics analysis was conducted with 50 assessors utilizing a 9–point hedonic scale, with one to nine indicating extreme like to extreme disliking of attributes sch as color, taste, flavor, texture and overall acceptability. Where sample-2 got good marks overall according to color, taste, texture and overall acceptability. That’s why, I decided to develop sample 2 as a final product. Overall sensory quality of chia seed drinks (sample 2) among all assessors 55% liked extremely while 30% liked very much and 15% liked moderately according to sensory characteristics.This drink's overall quality hasn't changed in the nearly three months since it was prepared. The results show that beverages may produce an outcome that is both nutritional and healthy. Keywords: (Salvia hispanica), Function Drinks, Health Promoting Properties, Acceptance, Novel food development.