Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage

Lestari, Yanesti and Farida, Eko and Fauzi, Nur and Fikri, Fadjrul (2020) Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage. In: Proceedings of the 5th International Seminar of Public Health and Education, ISPHE 2020, 22 July 2020, Universitas Negeri Semarang, Semarang, Indonesia.

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Abstract

Sports drinks could be applied as sports food for athletes during the training and recov-ery stage. This study aimed to formulate a sports energy gel from Chia seeds (Salvia hispanica, L.). This study conducted on a total of 18 treatments were consist of 2 factors (hydrocolloid type and storage temperature). The observed characteristics were pH, total soluble solids (TSS), and physical and sensory changes due to storage. The results show that there is a significant difference in the pH and the total soluble solids. During storage, the color is getting darker, cloudy, froth, and rolled, and its acids and alcohol odor in-creased in all the treatment stored at room temperature compared with refrigerator tem-perature storage. It can conclude that different types of hydrocolloid and storage tem-peratures can significantly decrease the physical quality and sensory characteristics.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: sports energy gel hydrocolloids sensory characteristics
Subjects: R Medicine > RA Public aspects of medicine
Depositing User: EAI Editor II.
Date Deposited: 13 Nov 2020 13:07
Last Modified: 13 Nov 2020 13:07
URI: https://eprints.eudl.eu/id/eprint/744

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