You may have thought about replacing eggs or oil with chia when cooking or baking. Perhaps you’ve worried that this will affect the flavor or texture of your product. Worry no longer!
A study conducted in 2010 used chia gel to replace 25%, 50%, and 75% of the oil or eggs in a cake. 75 panelists were then asked to rate the cakes. (Sounds like a study I’d like to be part of!)
The verdict?
…the 25% chia gel cakes were not significantly different from the control for color, taste, texture, and overall acceptability. The 50% oil substituted (with chia gel) cake, compared to control, had 36 fewer kilocalories and 4 g less fat per 100-g portion.
In English, that means: it’s all good. The chia rocked the panelists’ world. They couldn’t even tell the difference when the 25% substitution was used.
Personally, I think it’s a matter of taste and habits, so if you want to get to the point where you substitute more than 50%, you can gradually get there over time. But if you don’t want to miss out on your favorite flavors, just go with the 25% substitution and know that you’re getting the chia seeds health benefits too.
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