Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies.

Laura Vu, Julie Kim, Moonkyu Margaret Choi, Jamie Kubota, Xi Feng

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Comparing Effects of Conventionally and Ultrasonically Extracted Flaxseed Mucilages as Sustainable Egg Replacers on the Technological Properties and Nutritional Quality of Dried Wheat Noodles.Food science & nutrition · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Laura VuDepartment of Nutrition, Food Science, and Packaging, San José State University, San José, CA 95192, USA.

Julie KimDepartment of Nutrition, Food Science, and Packaging, San José State University, San José, CA 95192, USA.

Moonkyu Margaret ChoiDepartment of Nutrition, Food Science, and Packaging, San José State University, San José, CA 95192, USA.

Jamie KubotaDepartment of Nutrition, Food Science, and Packaging, San José State University, San José, CA 95192, USA.ORCID 0000-0003-3459-8189

Xi FengDepartment of Nutrition, Food Science, and Packaging, San José State University, San José, CA 95192, USA.ORCID 0000-0001-7229-3752

Funding

Molly and Gene Rauen Endowed Research Assistance Scholarship N/A

6 · The paper itself

Abstract

Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (

Indexed as

chia seedsegg replacementplant-based alternativesensory quality

Identifiers

PMID40077584

DOI10.3390/foods14050882

PMCPMC11898502

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.