Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix Vishakha Sharma and Renu Mogra Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur, India, and Azad Mordia Department of Statistics and Computer Application, Maharana Pratap University of Agriculture and Technology, Udaipur, India Abstract Purpose – Study on chia seeds is receiving increasing interest because of their nutritional and health- promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Design/methodology/approach – Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life. Findings – Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers. Originality/value – Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers. Keywords Sensory, Nutritional, Consumer acceptance, Total antioxidant activity, Chia seeds, Muffin, Keeping quality Paper type Research paper 1. Introduction The search for novel foods is a relevant practice worldwide. Chia, known as Salvia hispanica L., is a species of flowering plant in the mint family native plant of Central and Southern Mexico and North of Guatemala that belongs to the Lamiaceae family (Ayerza, 2010). Chia was classified by the Swedish botanist Carl von Linneo in 1753, who named it Salvia meaning cure and hispanica (Spanish word) that in Latin means a Spanish plant used to cure or save (Urbina, 1887). In Mayan civilization, the chia word is used for “strength” and their warriors consumed these seeds to last on long hunts because of their high nutritional value. Chia is now recognized as a nutraceutical because of priceless health benefits and used as Effect of chia (Salvia hispanica L.) seeds Received 7 October 2019 Revised 8 January 2020 10 January 2020 7 February 2020 Accepted 11 February 2020 Nutrition & Food Science © Emerald Publishing Limited 0034-6659 DOI 10.1108/NFS-10-2019-0306 The current issue and full text archive of this journal is available on Emerald Insight at: https://www.emerald.com/insight/0034-6659.htm