Currently chia seeds (Salvia hispanica L.) are considered as a filler of functional food.
However, ground chia seeds have a low viscosity and cohesion properties that are limited its
applications. Based on previous data oat-chia seeds composites in different proportions as filler
for yogurt have been tested. The investigation of water holding capacity of samples allowed to
select the yogurt with filler in the ratio of 1:1 (oat bran:chia seed) in the amount of 3% and 5%
as the most close to the control sample without any filler. The rheological characteristics of yogurt
samples were investigated and their thixotropic and viscoelastic properties were identified
depending on the amount of filler in the product. The yogurt without any filler had the less
thixotropic properties in compare with yogurt with oat-chia seeds composites. The structure
recovery of yogurt with 3% and 5% filler was close to 100% and greater than 100% respectively.
Based on the data of G' and G" moduli was possible to ascertain the yogurt with filler has more
viscoelastic properties compared with yogurt without filler. Yogurt with 5% filler exceeds yogurt
without filler in biological value according to the content of essential amino acids and
polyunsaturated fatty acids
