Effect of chia seed (Salvia hispanica L.) flour and grilling time on physicochemical properties and sensory attributes of chevon balls

Abstract

A study was conducted with an objective to develop chevon balls with chia (Salvia hispanica L.) seed flour. The dietary fibre ingredient i.e. chia seed flour (6 to 10%) and grilling time (9 to 11 min) were optimised based on various models for the development of chevon balls using central composite design of response surface method. Optimum responses were used as indices of product quality. Dietary fibre ingredient and grilling time showed significant (p<0.05) effect on all responses at linear and quadratic levels. The polynomial regression model was fitted with coefficients of determination (R2) of 0.84, 0.72, 0.85, 0.98, 0.77 and 0.88 for pH, water activity (aw), cooking yield, hue angle, chroma value and overall acceptability, respectively indicating the fitness of the model. Results showed that chevon balls with acceptable physico-chemical characteristics and sensory attributes wereachieved at 7.84% dietary fibre and 10.85 mingrilling time with desirability of 0.75.