Determination of storage stability in physical, chemical and sensory properties of cocoa hazelnut cream enriched with chia seed addition

This study was conducted to determine the effects of adding different proportions of chia seed powder (3%, 5%, 8%, and 10%) to cocoa hazelnut spread on its functional and storage properties. A control sample without chia seed and samples with different chia levels were compared, and changes in physical, chemical, and sensory parameters during storage were examined. The findings revealed that the addition of chia seed significantly increased ash content and mineral composition. During storage, while the fat content showed a relative increase, a decrease in moisture content was observed. In terms of water activity, the control sample exhibited an increasing trend throughout storage, whereas the chia-added samples showed a decrease; the lowest water activity (0.217) was measured on day 360 in the sample containing 10% chia seed. Free fatty acid and peroxide values were significantly affected by both chia proportion and storage duration. The addition of chia seed reduced the rate of increase in peroxide values and preserved oxidative stability. Oxidative stability index analyses demonstrated that the chia-added samples had an extended shelf life and a slower rancidity process. Physical analyses showed that chia seed addition increased viscosity, while in terms of color parameters, a lighter tone was observed. Chemical analyses indicated that chia seed powder significantly enhanced the total antioxidant capacity and total phenolic content. Sensory evaluations revealed a partial decrease in color, odor, spreadability, texture, and taste scores as the chia proportion increased; however, these differences were not statistically significant. In conclusion, the addition of chia seed improved the physical and chemical stability of cocoa hazelnut spread and extended its shelf life through its antioxidant capacity and water-binding ability. With these properties, chia seed indirectly offers the potential to slow down microbiological spoilage. The findings are of value for product development studies aimed at preserving the quality and nutritional value of hazelnuts and hazelnut-based products during storage.