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Proximate Analysis and Shelf-life Studies of Yoghurt Chia (salvia Hispanica L.) Pudding

Year: 2024
Type: article
Abstract: Consuming Salvia hispanica L., also known as chia seed, has been linked to studies that suggest positive impacts on individual health outcomes. This study was sought to examine the proximate composition and energy value, as well as the shelf life the formulated yoghurt chia pudding in different storage temperaturesduring 20 days of storage. The sample was evaluated for proximate analysis (moisture, protein, fat, ash, fibre,and carbohydrate) andthe energy value using method of drying method, Kjeldahl, Soxhlet, dry ashing, acid and alkali digestion,and the arithmetic difference method. The shelf-life analysis was also evaluated for the effectsof the storage temperature on the microbial analysis and pH across 20 days. The results obtained from this study indicatedthat the formulated yoghurt chia pudding has an energy value of 134.95Kcal/100g and contained highfibre, carbohydrate, protein,and fat content with a value of 9.01%, 9.85%, 6.06%,and 7.92%, respectively, which were primarilyimparted by the chia seeds’ excellent nutritional composition. The lower count level of mould and yeast (CFU/mL) recorded for the yoghurt chia pudding sample in both chilled and frozen temperature throughout the storage period signifies the antimicrobial properties which shows a zone of inhibition of 8 mm diameter against the gram-positive bacteria (S. aureus) but less effects on the gram-negative bacteria (E. coli). For all storage temperatures, a gradual fall in the pH of yoghurt chia pudding over time can be observed. To sum up, the study demonstrated that chia seeds improve nutritional value, shelf life, and also possess antimicrobial properties.Thus,the consumption of yoghurt chia pudding as a healthy snack or meal alternative may support satiety or asense of fullness, enhance digestive health, and offer sustained energy, making it a perfect choice for active people or a quick healthy snack for everyone.
Authors: Noranisa Zainal Abidin, Siti Jameelah Md Japilus, Ahmad Fikri Kassim, Syafiq Miswan, Hisham Mohd Nooh
Language: English
Subfield: Food Science
Open Access status: green
OpenAlex ID: W7052127404
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