Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement 25, 50, 100%, respectively. The addition of CSF increased the total proteins, fats, mineral contents. However, volume, uniformity, symmetry were lowered significantly ( p > 0.05 ) an elevated level (5% 7%) CSF. Similarly, depicted relatively higher textural hardness, springiness, cohesiveness, chewiness upon substitution resulted in darker crust crumb lower sensory acceptability panelists, though 3% did not compromise acceptance. Nonetheless, there significant rise phenolics better antioxidant activity CSF, measured as free radical scavenging activity. Most importantly, massive unsaturated fatty acids (ω-3, ω-6) simultaneous decline cholesterol detected increasing