Optimizing the formulation of red pepper sauce based on flaxseed and chia flour

Document Type : Research Paper


1 MSc of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

2 Lecturer of the Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

3 Assistant Professor of the Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.


Introduction: The interest of many of consumers in some seasonings, including pepper sauce, and increasing the consumption of them, have prompted researchers to impr[1]ove the nutritional value of these products.Adding flaxseeds to the daily diet increases the health of the heart and digestive system, controls weight and  prevents cancer. Chia seed is a rich source of antioxidants such as flavonols, tocopherols, phytosterols and carotenoids. In the  present study, the formulation of jalopino red pepper sauce based on flaxseed and chia flour was optimized.
Materials and Methods:   residues of chia and flaxseeds after cold press  at  0.25 to 1%  were added  to sauce and  physicochemical  properties and calorie of  treatments were measured. Optimization  of the Formulation was carried out using Design Expert software, response surface method (RSM) and central composite design (CCD) and the results of measuring pH, moisture, viscosity and calorie  were analyzed to optimize the formulation . the optimal sample was produced in three replicates and its validity was estimated.Results: By increasing the amount of flaxseed and chia flour in sauce, pH, viscosity and moisture content increased  and  calorie decreased significantly. If 0.46% of chia flour,0.59% of flax seed and 0% of xanthan are used, it is possible to achieve a pH of 4.07, moisture content of 26.34%, and calorie of 320.06 kJ/g and  viscosity of 1364.50 cp, which had a desirability factor equal to 0.79.Conclusion:  By adding chia seeds and flaxseed flour  to jalopino red pepper sauce,  a product with  good functional  characteristics and acceptable desirability factor can be produced.


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