Vol. 7, Issue 12, Part I (2025)

The research problem lies in the need to improve the nutritional value of traditional baked goods without compromising their sensory characteristics, especially given the increasing trend towards using functional ingredients such as chia seed powder. In line with global directions toward sustainable foods, this study sought to identify the appropriate and feasible levels for incorporating chia powder into scones.An experimental study was conducted involving the preparation of scones in three treatments: a control sample, a sample fortified with 5% chia powder, and a third sample with 10% chia powder as a partial flour replacement. The samples were analytically evaluated in terms of nutritional content and fatty acid composition, in addition to a comprehensive sensory evaluation to determine the effect of fortification on product acceptability. The results showed that fortifying the scones with 5% chia powder led to a significant improvement in nutritional value, particularly in fiber, protein, and unsaturated fatty acid (omega-3) content, without causing significant changes in sensory characteristics. In contrast, 10% fortification contributed to a greater increase in nutritional value, especially in fatty acid and mineral content, but it was associated with slight changes in color and texture, which remained within acceptable sensory limits. These findings indicate that using chia powder at a rate of 5-10% achieves a functional and practical balance between enhancing the nutritional value of scones and maintaining their sensory characteristics at acceptable levels, while supporting the concept of sustainable foods through the incorporation of nutrient-rich, functional ingredients.