Addition of chia seed mucilage for reduction of fat content in bread and cakes

•Chia mucilage extraction with two types of drying: lyophilization and dried at 50 °C.•The replacement of fat by mucilage chia proposed.•Development of bread and chocolate cake with fat reduction.•Chia mucilage can replace up to 75% in bakery products.

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50 °C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50 °C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.