ABSTRACT
A study was conducted to incorporate chia seeds or scientifically known as Salvia Hispanica into butter cake. In this study the hardness and sensory evaluation of the chia seeds cake were conducted and results were analyzed. The cake were prepared conventionally and baked at temperature of 180°C for 40 minutes before kept and tested. There were four (4) treatments of chia seeds butter cake consisting of i) control butter cake (C) ii) butter cake with 10% of chia seeds (T1), iii) butter cake with 50% of chia seeds (T2) and iv) butter cake with 70% of chia seeds (T3). Sensory evaluation and physicochemical analysis which included texture analysis were conducted and findings demonstrated that there were significant differences (p < 0.05) between all the treatments. Sensory evaluation which consists of appearance, aroma, elasticity, texture, butter flavor, chia seeds flavor, aftertaste and overall acceptance were noted with a significant (p < 0.05) between control butter cake and treatment chia seeds butter cake. Meanwhile the attributes of colour, and chia seeds taste indicated no significant difference (p > 0.05) in all treatments. For overall acceptance of chia seed butter cake product, sample T2 was accepted favorably by the panels because of its adequate amount of chia seeds. Findings also revealed that chia seeds butter cake were most favored as compared to other chia cake treatment. Results from texture analyzer indicated that T2 are comparatively as soft as the control cake.
