Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia ( Salvia hispanica L.)

Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

(2022) Moneera Othman Aljobair   JOURNAL OF FOOD QUALITY

Study on the potential of chia gel usage as a natural fat substitute in cake formulation

(2021) Dida Iserliyska et al.   Progress in Agricultural Engineering Sciences

Incorporation of chia seed flour into gluten‐free rice layer cake: Effects on nutritional quality and physicochemical properties

(2020) Wen Chieh Sung et al.   JOURNAL OF FOOD SCIENCE

Addition of chia seed mucilage for reduction of fat content in bread and cakes

(2017) Sibele Santos Fernandes et al.   FOOD CHEMISTRY

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

(2015) Mária Herminia Ferrari Felisberto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

(2013) Patricia Luna Pizarro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Promising Future of Chia,Salvia hispanicaL.

(2012) Norlaily Mohd Ali et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Chia seeds: Microstructure, mucilage extraction and hydration

(2011) L.A. Muñoz et al.   JOURNAL OF FOOD ENGINEERING

IMPROVEMENT OF SHELF LIFE STABILITY OF CAKES

(2011) NESLI SOZER et al.   JOURNAL OF FOOD QUALITY

Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

(2011) M.I. Capitani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

(2010) Rafael Borneo et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

(2008) Vázquez-Ovando Alfredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

(2007) E. Reyes-Caudillo et al.   FOOD CHEMISTRY