Enhancing Cookie Quality Through the Incorporation of Germinated Chia Seed (Salvia hispanica L.) Flour: A Sustainable Bioprocessing Strategy

Abstract

The rising demand for nutrient-dense, functional food products has urged the expansion of sustainable bioprocessing techniques. One such method, germination, involves the controlled application of biological processes to transform seeds into germinated seeds. This process improves composite flours’ nutritional and technological properties, making them a promising component for innovative food products. Chia seeds, a popular superfood, are a possible substitute raw material in the food industry due to their high nutritive value. Additionally, they can produce a substantial amount of nutrient-rich green matter, which can be utilized as a source of biologically active substances. Considering the rising popularity of germination and the known health benefits of chia seeds, this study explored the impact of germinated chia seed flour (GCSF) and nongerminated chia seed flour (NCSF) on wheat flour-based cookies. The GCSF was prepared by sprouting chia seeds for 5 days, followed by drying and grinding into a fine powder. The study evaluated the impact of GCSF on the cookies’ nutritional profile, physicochemical properties, technological features, and organoleptic attributes. Cookies were prepared by formulating wheat flour with 10% GCSF (T₁), 10% NCSF (T₂), and 5% GCSF + 5% NCSF (T₃), while the control sample (T₀) was prepared using 100% wheat flour. The addition of GCSF into cookies notably (p < 0.05) enhanced their WAC (0.94 g H₂O/g dry sample), OAC (0.97 g oil/g dry sample), crude protein (13.48%), and crude fiber (5.24%) content. Conversely, cookies formulated with NCSF exhibited elevated levels (p < 0.05) of crude fat (23.92%) and total carbohydrates (54.07%). However, the overall consumer acceptance of chia seed–based cookies was slightly diminished when using GCSF, as evidenced by the principal component analysis (PCA).