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Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Article

Last updated: 05 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

In this study the properties of soups with germinated chia, flax and psyllium seeds' flour were evaluated. The chemical composition, fatty acids, the physical and sensory properties of the soup with germinated seeds were estimated. The chemical composition of the germinated seeds indicated that, the germinated flaxseed had significantly (p˂0.05) the highest content of protein and fat (23.88 and 41.18%), while the psyllium contained the highest fiber content (36.51%). The soup of germinated chia, flax and psyllium showed the highest protein content (15.17, 32.14 and 16.29 %) compared to control (9.23%). it could be noted that, the ash and fiber content increased significantly in all treatments with adding the germinated seeds. It raised from 6.90% and 1.06% in control to 12.16% and 5.06% in soup with germinated psyllium seeds, respectively. The germinated seeds enhanced  the fatty acid composition in soup especially omega-3 and omega-7 fatty acids from 13.91% in control to 14.87, 37.85 and 21.59% in soup with chia, flax and psyllium, respectively. Also polyunsaturated fatty acid/ saturated fatty (PUFA/SFA) ratio increased from 1.78 in control to 2.93 in flaxseed soup. Additionally, the germinated seeds improved the bulk density and solubility to become (0.72g/ml and 35.83%) in flaxseed soup. All samples were close to the control in the sensory evaluation.

DOI

10.21608/jalexu.2021.97316.1009

Keywords

soup, germinated chia seeds, germinated flaxseeds, germinated psyllium seeds, fatty acids

Authors

First Name

Eman

Last Name

AboZaid

MiddleName

Mohammed

Affiliation

Food Science and Technology Department Faculty of Home Economic Al- Azhar University

Email

emanabozaid1989.el@azhar.edu.eg

City

Tanta

Orcid

-

First Name

Fatma

Last Name

Saleh

MiddleName

Mohammed

Affiliation

Food Science and Technology Department Faculty of Home Economic Al- Azhar University

Email

fatmamohammedabdel-aziz@azhar.edu.eg

City

Tanta

Orcid

-

Volume

26

Article Issue

4

Related Issue

26985

Issue Date

2021-12-01

Receive Date

2021-09-21

Publish Date

2021-12-01

Page Start

291

Page End

300

Print ISSN

1110-5585

Online ISSN

2785-9525

Article File

JALEXU_Volume 26_Issue 4_Pages 291-300.pdf

PDF . 718.1kB

Link

https://jalexu.journals.ekb.eg/article_205150.html

Detail API

https://jalexu.journals.ekb.eg/service?article_code=205150

Order

5

Type

Research papers

Type Code

1,789

Publication Type

Journal

Publication Title

Journal of the Advances in Agricultural Researches

Publication Link

https://jalexu.journals.ekb.eg/

MainTitle

Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds

Details

Type

Article

Created At

23 Jan 2023