The effect of adding natural gelatin from chia seeds on the qualitative properties of the Lab-manufactured jelly

  • Sura Salim Muhsin Al-Saadi, Ibtihal Ismail Muhammad, Aws Hilal Jassim Al Rahal
Keywords: Chia seeds, Properties, Jelly


The current study aims to identify the effect of adding natural gelatin derived from chia seeds on the microbial, chemical and sensory properties of the laboratory-made jelly.  The results showed that the highest yield of seed gelatin (chia) after removing the fat from the seeds by extracting it with hexane, as the percentage of gelatin obtained after the extraction process was 3%.  A microbiological examination was conducted for the gelatin of seeds (chia) by 6 treatment that included 1 (vegetable gelatin), 2 (animal gelatin), 3 (uncut milled chia), 4 (uncut whole chia), 5 (removed milled chia), 6 (Whole chia removed), as treatment 4 recorded the highest microbial contamination (4 x 10) and the least contamination for treatments, 1,2 amounting to (0).  Chemical tests were conducted for gelatin extracted from seeds for the step 6 mentioned above, and step 1 (70.6) had the highest percentage of protein, and the lowest percentage was for treatment 6 (13.38).  A microbial test after treatment 5 was selected “gelatin chia defatted flour”, because the seeds without fat give a rate higher than gelatin, and a comparison was made between treatments 1 (Control without adding gelatin), 2 (vegetable gelatin), 3 (animal gelatin), 4 (removed milled chia). The jelly’s aerobic bacteria appeared in the nutrient agar, and the treatment 2 recorded highest pollution (1.5x 104), and the treatment 4 less pollution (1.1*104). The jelly was also chemically examined for the four treatments, and treatment 4 (10.67) recorded the highest percentage of protein, and treatment 1 had the lowest percentage (0.63).  After adding 0.5% of seed gelatin to the jelly, as treatment 4 was significantly superior in terms of appearance (7.00), flavor (taste, smell) (6.80), color (7.00), general acceptance (6.90), and appearance (7.00).  It was concluded that the best percentage with its good specifications for consumer health and the least bacterial contamination was 0.5%.


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