Abstract



Chia seeds as a fat substitute and stabilizer were used to produce low fat chia ice milk. Sucralose was also used to have a sugar free low glycaemia chia ice milk. Chia seeds as ground or as a whole were added in ratios 2, 3 and 4 % to obtain 7 treatments including control. Treatments were analyzed for chemical, physicochemical, rheological and sensory properties. Addition of chia increased TS, TN, ash, fiber, radical scavenging activity (RSA) and Total Phenolic Content (TPC). Chia whole seeds treatments have prolonged flow time more than that of ground seeds. Ice milk treatment of 2 % chia whole seeds possessed the highest overrun among all treatments. Rheological properties of all ice milk treatments showed shear thinning pseudoplastic behaviour. Increasing the added chia ratio resulted in lower melting rate. All chia treatments have melted with no serum separation. Chia seed gel not only has good emulsification activity but also forms stable emulsions. All chia ice milk treatments were more accepted than the control. The most accepted ice milk treatments were those of 2 % ground chia and 3 % whole chia seeds.