Proximate analysis and fiber content of smoothies fortified with Chia seeds

Abstract

Consuming adequate intake of fiber from fruit and vegetable is important to prevent metabolic disease. However consumption of fruit and vegetable in Indonesia still less than recommendation. Smoothies fortified with chia seeds has been develop to help achive adequate intake of fruit and vegetable. The objection of this study was to investigating proximate analysis and fiber content of smoothies fortified with various amount of chia seed (0 g, 2.5 g, 5 g and 7.5 g). This was a quantitative study with experimental design using four treatments. Proximat analysis perfomed with Gravimetry, Kjedahl, Soxhlet method for water and ash content, protein and lipid content. Carbohydrate content was test using by difference method. The addition of chia seeds increased the level of crude protein, lipids, carbohydrate and dietary fiber. Fortification of chia seeds in smoothies has improved nutritional content in our product and it became alternative ways to provide adequate intake of dietary fiber.

Keywords

• smoothies
• chia seeds
• proximate analysis
• fiber