Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread

ABSTRACT

The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.

KEYWORDS:

• Physicochemical analysis
• textural properties
• rheological properties
• sensory analysis
• cashew nut
• chia seed

Supplementary material

Supplemental data for this article can be accessed on the publisher’s website.