Title : Enhancing traditional Indian shortbread (Nan Khatai) with defatted chia flour: Nutritional, textural, sensorial, and antioxidant benefits
Abstract:
This research explores the enhancement of traditional Indian Shortbread Cookie (nan-khatai) formulations through the supplementation of defatted, mucilage free chia flour with the aim to improve its nutritional value while maintaining sensory acceptability. Chia flour, derived from Salvia hispanica seeds, is recognized for its high fiber, protein, and omega-3 fatty acid content, making it a promising ingredient for functional bakery products. The study evaluates the effects of chia flour substitution on cookie texture, taste, shelf stability, and overall consumer preference. Experimental trials involve varying chia flour concentrations to determine the optimal balance between health benefits and desirable cookie characteristics. Findings highlight potential improvements in dietary fiber content and antioxidant properties without compromising flavor or texture. This research contributes to the growing trend of nutritious food innovations, offering insights into healthier alternatives for conventional baked goods.
