Influence of chia on the physicochemical and sensory properties of a rice milk pudding

Abstract

Chia seed (Salvia hispanica) is a pseudocereal having interesting nutritional properties, such as its content of protein, fiber, essential fatty acids and its antioxidant power. The aim of this study was to determine the influence of two varieties of chia (white and black) on the physicochemical and sensory properties of a rice milk pudding. To this end, several formulations based on rice and supplemented with different concentrations (1.1% 2.1%, 3%) of both types of chia were proposed. Products developed were characterized through a proximal analysis using AOAC techniques. The sensory characteristics of the products developed were evaluated by applying the proof of ranking and the liking test to 50 consumers. The results of proximal analyses showed that the samples added with the two species of chia have a similar moisture content (60%), fat (3%) and ash (0.5%). The samples added with 1.1% of chia were preferred by the judges; 42% chosen rice added with black chia while the remaining 48%, preferred the formulation added with white chia. In conclusion, the specie of chia seed used did not significantly affect the proximal composition of the rice milk pudding developed. However, the color affected negatively the product preference shown by consumers.