Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Aim. Preparation of aseptic seedlings Salvia hispanica L., callus initiation in vitro and establishment of primary explants suitable for the callus production. Methods. Seeds are sprouted on our own modification of conventional methods. The non-hormonal Murashige-Skoog agarized nutrient medium was used as basic medium for the experiments. Parts of one-month seedlings (roots, hypocotyl, cotyledon leaves) were used as explants for the use of the colza. We added growth regulators (BAP, 2,4-D) in different concentration combinations into the nutrient medium for callus initiation. Statistical processing was performed in Microsoft Office Excel. Results. Aseptic S. hispanica seedlings have been obtained. The callus growth was initiated on all types of explants, the dependence of the callus intensity on the type of explants and the growth regulators content in the nutrient medium was established. Morphogenic callus and root-regenerants have been obtained. Conclusions. Hypocotyl was the most suitable primary explant for callus growth. Seedlings, leaves and roots showed low morphogenetic capacity. The nutrient medium with an elevated 2,4-D content was the most effective for initiation of callus genesis and proliferation of non-morphogenous callus. A high concentration of 2,4-D in the medium improves S. hispanica callus growth but suppresses its morphogenic ability.Keywords: Salvia hispanica (Chia), in vitro culture, callus.

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CRESCIMENTO IN VITRO DE Schomburgkia crispa Lindley EM MEIO DE CULTURA ACRESCIDO DE Salvia hispanica L.

Revista Brasileira de Engenharia de Biossistemas ◽

10.18011/bioeng2020v14n4p342-350 ◽

2020 ◽

Vol 14 (4) ◽

pp. 342

Author(s):

K. C. C ASSIS ◽

C. M. S. GUARDABAXO ◽

M. C. L. M. BEGUELINE ◽

B. N. REZENDE ◽

L. F. SILVA ◽

...

Keyword(s):

Salvia Hispanica ◽

Salvia Hispanica L

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In vitro propagation of chia (Salvia hispanica L.) and assessment of genetic fidelity using random amplified polymorphic DNA and intersimple sequence repeat molecular markers

Journal of Applied Biology & Biotechnology ◽

10.7324/jabb.2019.70108 ◽

2019 ◽

Vol 7 (1) ◽

pp. 42-47 ◽

Cited By ~ 2

Keyword(s):

Molecular Markers ◽

In Vitro Propagation ◽

Random Amplified Polymorphic Dna ◽

Genetic Fidelity ◽

Sequence Repeat ◽

Salvia Hispanica ◽

Salvia Hispanica L

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High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

Foods ◽

10.3390/foods9010011 ◽

2019 ◽

Vol 9 (1) ◽

pp. 11

Author(s):

Beatriz Llavata ◽

Ana Albors ◽

M. Eugenia Martin-Esparza

Keyword(s):

Food Industry ◽

Glycaemic Index ◽

Partial Substitution ◽

Gluten Free ◽

Nutritional Profile ◽

Insoluble Fibre ◽

High Fibre ◽

Composition Structure ◽

Fresh Pasta

Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses).

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Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles

Journal of Food Science and Technology ◽

10.1007/s13197-017-2633-5 ◽

2017 ◽

Vol 54 (7) ◽

pp. 1971-1978 ◽

Cited By ~ 12

Author(s):

Hacer Levent

Keyword(s):

Partial Substitution ◽

Gluten Free ◽

Salvia Hispanica ◽

Salvia Hispanica L

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Production of gluten free bread with flour and chia seeds (Salvia hispânica L)

Food Bioscience ◽

10.1016/j.fbio.2021.101294 ◽

2021 ◽

pp. 101294

Author(s):

Viviane da Costa Borges ◽

Sibele Santos Fernandes ◽

Elessandra da Rosa Zavareze ◽

Claudia Monika Haros ◽

Carlos Prentice Hernandez ◽

...

Keyword(s):

Gluten Free ◽

Salvia Hispanica ◽

Salvia Hispanica L

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CHIA SEED AS A SOURCE OF IN VITRO ESTABLISHMENT OF Salvia hispanica L. PLANTS

IRAQI JOURNAL OF AGRICULTURAL SCIENCES ◽

10.36103/ijas.v51i3.1053 ◽

2020 ◽

Vol 51 (3) ◽

pp. 976-981

Author(s):

Al- Dabagh & Salih

Keyword(s):

Shoot Multiplication ◽

Shoot Formation ◽

Root Induction ◽

Ms Medium ◽

Salvia Hispanica ◽

Chia Seed ◽

Half Strength ◽

Salvia Hispanica L ◽

The Impact

Technique of tissue culture for Chia (Salvia hispanica) micropropagation was achieved, this study investigated the impact of various concentrations of plant growth regulators on shoot multiplication and root induction with the Chia’s mature seed as a source explant. The highest percentage of shoot formation (80%), shoots number per explant(3.20) and shoot length(3.26 cm), were recorded on MS medium enriched with BAP(1.0 mgl-1) after eight weeks of seed culture. The optimal medium for the rhizogenesis was achieved on half strength MS medium fortified with 1.0 mgl-1 IBA after four weeks of culture, which had the highest rooting percentage (100%) with highest mean of roots number (5.6 roots per shoot) with (3.40 cm root length). The rooted plants were successfully adapted ex vitro with a survival rate of 85%.

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