Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

Fortification yoghurt mousse with Chia seeds as a novel neutraceutical dairy product was studied. Chia seeds were added with the ratios (1,2and 3% to yoghurt mousse and compared with yoghurt mousse with 1.25% gelatin as control. The physicochemical and functional properties for Yoghurt mousse were evaluated. Fortification of 3% chia seed can be recommended for production novel dairy products with high neutraceutical properties and high acceptable sensory properties. Evaluation the preventive role of chia on lipids in normal and isoproterenol (ISO)-induced myocardial infarction was studied in rats. Chia at two doses (3% as one serving and 6% as double serving concentrated ratio in yoghurt mousse) was orally administered to rats for a period of 28 days. Isoproterenol (5 mg/kg) was injected intrapreitoneal to male wistar rats at last 7 days. ISO-treated rats also showed a significant increase (p < 0.001) in the levels of triglycerides, and very low-density lipoprotein cholesterol (VLDL-C) level in plasma with subsequent decrease (P<0.01) in the level of HDL as compared to yogurt-administered rats. Pretreatment with (43mg/kg BW) chia to ISO-treated rats showed a significant decrease (p < 0.05) in the levels of triglycerides, and very low-density lipoprotein cholesterol (VLDL-C) level in plasma as compared to ISO-induced rats. While Pretreatment with (86 mg/kgB.W) chia showed a significant increase (p < 0.01) in High -density lipoprotein cholesterol (HDL-C) level. The results of the present study indicated that the overall cardioprotective effect of chia seeds is probably related to its ability to inhibit lipid accumulation by its hypolipidaemic property.