Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies

Publication Date

3-1-2025

Document Type

Article

Publication Title

Foods

Volume

14

Issue

5

DOI

10.3390/foods14050882

Abstract

Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (w/w). A sensory evaluation was performed with 120 participants to document their levels of acceptance of five attributes with a five-point hedonic scale: appearance, color, texture, consumer overall opinion, and purchase willingness. There were no significant differences between the 50% (w/w) substitution and control (p > 0.05). A 100% (w/w) substitution showed low acceptance for each attribute except aroma (p < 0.05). Flavor and taste were found to be leading determinants of overall opinion and purchase willingness (p < 0.05). These results highlighted the potential for chia seeds to be a viable alternative when replacing up to half of the egg content in brownies, while still maintaining sensory quality and satisfaction. Future research will explore the rheological properties of chia seed gels and their interaction with macro-/micro molecules in different food systems.

Keywords

chia seeds, egg replacement, plant-based alternative, sensory quality

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

Department

Nutrition, Food Science and Packaging

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