PROXIMATE ANALYSIS AND SHELF-LIFE STUDIES OF YOGHURT CHIA (SALVIA HISPANICA L.) PUDDING
Keywords:
Yoghurt chia pudding, proximate analysis, shelf-life study, antimicrobialAbstract
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
temperatures during 20 days of storage. The sample was evaluated for proximate analysis (moisture,
protein, fat, ash, fibre, and carbohydrate) and the 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 effects of the storage temperature on the microbial analysis and pH
across 20 days. The results obtained from this study indicated that the formulated yoghurt chia pudding
has an energy value of 134.95 Kcal/100g and contained high fibre, carbohydrate, protein, and fat content
with a value of 9.01%, 9.85%, 6.06%, and 7.92%, respectively, which were primarily imparted 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 a sense of fullness, enhance digestive health, and offer sustained
energy, making it a perfect choice for active people or a quick healthy snack for everyone.
References
Aguilar-Toalá, J. E., Deering, A. J., & Liceaga, A. M. (2020). New insights into the antimicrobial properties of
hydrolysates and peptide fractions derived from chia seed (Salvia hispanica L.). Probiotics and Antimicrobial
Proteins, 12(4), 1571–1581.
Alli, J. A., Oluwadun, A., Okonko, I. O., Fagade, O. E., Kolade, A. F., & Ogunleye, V. O. (2010). Microbial
assessment and microbiological quality of some commercially prepared yoghurt retailed in Ibadan, Oyo State,
Southwestern Nigeria. British Journal of Dairy Sciences, 1(2), 34–38.
Ayaz, A., Akyol, A., Inan-Eroglu, E., Cetin, A. K., Samur, G., & Akbiyik, F. (2017). Chia seed (Salvia hispanica
L.) added yoghurt reduces short‐term food intake and increases satiety: Randomised controlled trial. Nutrition
Research and Practice, 11(5), 412–418.
Bujang, A., Jailani, F., Abd Rashid, N., & Mohammed Som, H. Z. (2017). Food Analysis Laboratory Manual.
University Publication Cenre (UPENA), UiTM Press.
Cardenas, M., Carpio, C., Morales, D., Álvarez, M., Silva, M., & Carrillo, W. (2018). Content of nutrients
component and fatty acids in chia seeds (Salvia hispanica l.) cultivated in ecuador. Asian Journal of
Pharmaceutical and Clinical Research, 11(2), 387–390.
Cassiday, L. (2017). Chia: Superfood or superfad. International News on Fats, Oils and Related Materials, 28(1),
–13.
Castejón, N., Luna, P., & Señorans, F. J. (2017). Ultrasonic removal of mucilage for pressurized liquid extraction
of omega-3 rich oil from chia seeds (Salvia Hispanica L.). Journal of Agricultural and Food Chemistry, 65(12),
–2579.
Dumbrava, D. G., Coaca, A. O., Pintilie, G. S., Raba, D. N., Popa, V. M., Misca, C. D., & Moldovan, C. (2021).
Innovative raw-vegan chia (Salvia hispanica L.) seeds dessert-total polyphenols, ascorbic acid and antioxidant
activity analysis. Journal of Agroalimentary Processes and Technologies, 27(4), 363-366.
Farinde, E. O., Adesetan, T. O., Obatolu, V. A., & Oladapo, M. O. (2009). Chemical and microbial properties of
yogurt processed from cow's milk and soymilk. Journal of food processing and preservation, 33(2), 245-254.
Ganogpichayagrai, A., & Suksaard, C. (2020). Proximate composition, vitamin and mineral composition,
antioxidant capacity, and anticancer activity of Acanthopanax trifoliatus. Journal of Advanced Pharmaceutical
Technology and Research, 11(4), 179–183.
Joung, J. Y., Lee, J. Y., Ha, Y. S., Shin, Y. K., Kim, Y., Kim, S. H., & Oh, N. S. (2016). Enhanced microbial,
functional and sensory properties of herbal yoghurt fermented with Korean traditional plant extracts. Korean
Journal for Food Science of Animal Resources, 36(1), 90–99.
Kibui, A. N., Owaga, E., & Mburu, M. (2018). Proximate composition and nutritional characterization of chia
enriched yoghurt. African Journal of Food, Agriculture, Nutrition and Development, 18(1), 13239–13253.
Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., & Gramza-Michałowska, A. (2019). The
chemical composition and nutritional value of chia seeds—Current state of knowledge. Nutrients, 11(6), 1242.
Luo, M., Cao, Y., Wang, W., Chen, X., Cai, J., Wang, L., & Xiao, J. (2019). Sustained-release antimicrobial gelatin
film: Effect of chia mucilage on physicochemical and antimicrobial properties. Food Hydrocolloids, 87, 783–791.
Many, J. N., & Sarasvathi, V. (2016). Analysis of chia seed-physiochemical and proximate analysis. In Research
Journal of Recent Sciences, 5(8), 39–41.
Marina, M. A., & Azizah, N. S. (2014). Use of coconut versus dairy milk products in Malaysian dishes:
comparison of nutritional composition and sensory evaluation. Journal of Food and Nutrition Research, 2(4),
–208.
Matela, K. S., Pillai, M. K., Matebesi-Ranthimo, P., & Ntakatsane, M. (2019). Analysis of proximate compositions
and physiochemical properties of some yoghurt samples from Maseru, Lesotho. Journal of Food Science and
Nutrition Research, 2(3), 245-252.
McGlynn, W. (2003). Choosing and using a pH meter for food products. Oklahoma Cooperative Extension
Service.
Mukhekar Scholar, A., Bhosale Scholar, S., Ashwini Mukhekar Scholar, C., Mukhekar, A., Desale, R., & Bhosale,
S. (2018). Effect on sensory and microbial properties of yoghurt fortified with aloe vera. The Pharma Innovation
Journal, 7(10), 146–148.
Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2012). Chia seeds: Microstructure, mucilage extraction and
hydration. Journal of Food Engineering, 108(1), 216–224.
Ndife, J. (2014). Production and quality assessment of functional yoghurt enriched with coconut. International
Journal of Nutrition and Food Sciences, 3(6), 545.
Nielsen, Suzanne. S. (2010). Food Analysis. In Food Analysis, Fourth Edition, pp. 85–215.
Romankiewicz, D., Hassoon, W. H., Cacak-Pietrzak, G., Sobczyk, M. B., Wirkowska-WojdyBa, M., CegliNska,
A., & Dziki, D. (2017). The effect of chia seeds (salvia hispanica L.) addition on quality and nutritional value of
wheat bread. Journal of Food Quality, 2017(1), 7352631.
Saint-Eve, A., Lévy, C., Le Moigne, M., Ducruet, V., & Souchon, I. (2008). Quality changes in yoghurt during
storage in different packaging materials. Food Chemistry, 110(2), 285–293.
Shah, N. P. (2000). Probiotic bacteria: Selective enumeration and survival in dairy foods. Journal of dairy
science, 83(4), 894-907.
Sharma, V., Mogra, R., & Mordia, A. (2020). Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional
quality of muffin mix. Nutrition and Food Science, 50(6), 1151–1161.
Shember, J., Amove, & Julius. (2014). Physicochemical, microbiological and sensory evaluation of yoghurt sold
in Makurdi metropolis. African Journal of Food Science and Technology, 5(6), 129–135.
Singh, J., Sharma, B., Madaan, M., Sharma, P., Kaur, T., Kaur, N., Bhamra, I. K., Kaur, S., & Rasane, P. (2020).
Chia seed-based nutri bar: optimization, analysis and shelf life. Current Science, 118(9), 1394–1400.
Tremblay, A., & Panahi, S. (2017). Yoghurt consumption as a signature of a healthy diet and lifestyle. Journal of
Nutrition, 147(7), 1476S–1480S.
Upasen, S., & Wattanachai, P. (2018). Packaging to prolong shelf life of preservative-free white bread. Heliyon,
(9), 1–21.
Viljoen, B. C., Lourens-Hattingh, A., Ikalafeng, B., & Peter, G. (2003). Temperature abuse initiating yeast growth
in yoghurt. Food Research International, 36(2), 193-197.
Yamagata, M. (1992). Microbiological procedure: Fungi (mould and yeast) plate count. In Laboratory Manual on
Analytical Methods and Procedures for Fish and Fish Products (pp. E-10). Marine Fisheries Research Department,
Southeast Asian Fisheries Development Center.
Zubairi, S. I., Ishak, N., Sani, N. A., Kasim, Z. M., & Nurzahim, Z. (2021). Yoghurt drink spoilage profiles:
Characterization of physico-chemical properties and coliform potability analysis. Arabian Journal of Chemistry,
(9), 103340.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Journal of Academia
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
