Abstract

Chia gel is a heteropolysaccharide complex gel primarily composed of unrefined fibre and carbohydrates. The study included the extraction of gel from Chia seeds. The extract exhibited a significant capacity to thicken, emulsify, and stabilize food compositions. The physical characteristics of Chia seed extract were assessed in terms of its primary components, which included moisture, ash, carbohydrates, protein and oil composition. Chia gel was utilized to substitute 1%, 2%, 3%, and 4% of the fat content in the burger processing. Substituting fat with Chia seed gel as an emulsifier has shown a statistically significant impact on the standard chemical, physical, and sensory characteristics. After comparing many samples, the results of the current research demonstrated that burgers prepared with 3% Chia seed gel had improved organoleptic qualities and were potentially technologically made.