Chia oil nanoemulsion using chia mucilage as a wall material: an alternative for cracker fat substitution

Abstract

Crackers are bakery products that have shown an increase in consumption. One way to make crackers more nutritious is to add bioactive compounds, such as chia oil which is rich in polyunsaturated fatty acids. As these compounds are highly unsaturated, encapsulation techniques, such as nanoemulsion, allow the addition of them in foods, guaranteeing the preservation of their properties. Thus, the objective was to add chia oil nanoemulsion prepared with chia mucilage, in total replacement of water and soybean oil in crackers, and to evaluate the physical-chemical, technological, and sensory properties. The cracker with chia oil nanoemulsion showed a 73.2% reduction in lipid content compared to the control cracker, and no difference in protein and fiber content. The developed cracker presented expansion, firmness, fracture, and luminosity factors as the control cracker. Regarding antioxidant activity, the cracker with nanoemulsion showed greater activity. Sensorially, the developed crackers did not show a significant difference in appearance, flavor, and texture from the control cracker, and the purchase intention was positive. Also, the developed crackers were healthier, with a lower total lipid content, and higher antioxidant activity.