scholarly journals Effects of using chia (Salvia hispanica L.) mucilage and different cooking procedures on quality parameters of beef patties

2021 ◽  
Vol 854 (1) ◽  
pp. 012107
Author(s):  
Ö Yüncü ◽  
H S Kavuşan ◽  
M Serdaroğlu
Keyword(s):  
Quality Parameters ◽  
Sensory Properties ◽  
Moisture Retention ◽  
Cooking Method ◽  
Salvia Hispanica ◽  
Fat Replacer ◽  
Beef Patties ◽  
Textural Parameters ◽  
Salvia Hispanica L ◽  
Cooking Yield

Abstract This study was carried out to investigate the effects of chia (Salvia hispanica L.) mucilage (CM) as a fat replacer in grilled or pan-fried beef patties. For this purpose, beef fat was replaced by CM at levels of 0, 25, 50, and 75%. The use of CM and cooking method affected cooking-related parameters. Cooking yield was lower in pan-fried patties, while the addition CM increased the cooking yields. Moisture retention, shrinkage, changes in diameter, and thickness of grilled patties were improved compared to the pan-fried samples. The addition of CM increased moisture retention, while shrinkage values decreased. Results of our investigation revealed that CM retarded oxidative changes in pan-fried patties. Textural parameters and sensory properties of samples were not negatively affected by the addition of CM.

scholarly journals Growth, Yield Performance and Quality Parameters of Three Early Flowering Chia (Salvia Hispanica L.) Genotypes Cultivated in Southwestern Germany

Agriculture ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 154 ◽  
Author(s):  
Samantha J. Grimes ◽  
Timothy D. Phillips ◽  
Volker Hahn ◽  
Filippo Capezzone ◽  
Simone Graeff-Hönninger
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Growth Yield ◽  
Quality Parameters ◽  
Early Flowering ◽  
Salvia Hispanica ◽  
Randomized Block Design ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Seed Yields

The combination of consumer’s ongoing demand for chia (Salvia hispanica L.) alongside the increased demand for regionally produced food products provided the impetus for this study. Its aim was to test if a regional cultivation of new chia genotypes, which were adapted to day lengths greater than 12 hours, is feasible under Central European conditions. Therefore, three early flowering chia genotypes (Sahi Alba 914, W13.1, G8) were cultivated in a randomized block design at two experimental stations in Southwestern Germany (Ihinger Hof, Eckartsweier) over the course of two years (2015, 2016). Mean yields ranged from 100 to 1290 kg ha−1. Mucilage content ranged from 9.5% to 12.2%, while the crude protein content ranged from 17.2% to 25.0%. Crude oil content fell in the range of 30.9–33.7% and the PUFA:SAT ratio ranged from 4.0 to 9.4, whereas the omega6:omega3 ratio varied from 0.27 to 0.5. As chia seed yields surpassed yield levels obtained by their countries of origin and as quality parameters obtained, were in line with the genotypes cultivated in their countries of origin, it can be assumed that a regional chia production in Southwestern Germany offers great potential, being ecologically and economically profitable.

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 675-680 ◽  
Author(s):  
M.P. Piñero ◽  
K. Parra ◽  
N. Huerta-Leidenz ◽  
L. Arenas de Moreno ◽  
M. Ferrer ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Low Fat ◽  
Fat Replacer ◽  
Soluble Fibre ◽  
Beef Patties ◽  
Physical Chemical

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

2020 ◽  
Vol 16 (4) ◽  
pp. 462-469
Author(s):  
Zhaleh Sheidaei ◽  
Bahareh Sarmadi ◽  
Seyede M. Hosseini ◽  
Fardin Javanmardi ◽  
Kianoush Khosravi-Darani ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Loss Modulus ◽  
Viscoelastic Behavior ◽  
Textural Properties ◽  
Complex Viscosity ◽  
Sensory Properties ◽  
Modified Starch ◽  
Consumer Health ◽  
Added Sugar ◽  
Textural Parameters

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &#948;) and complex viscosity (&#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &#951;* and a decrease in tan &#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of &#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>

scholarly journals Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

2021 ◽  
Author(s):  
Anam Khalid ◽  
Muhammad Sohaib ◽  
Muhammad Tahir Nadeem ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Wheat Germ Oil ◽  
Low Fat ◽  
Fat Replacer ◽  
Beef Patties

scholarly journals Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2012
Author(s):  
Samantha Jo Grimes ◽  
Filippo Capezzone ◽  
Peteh Mehdi Nkebiwe ◽  
Simone Graeff-Hönninger
Keyword(s):  
Seed Mass ◽  
Point Of View ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Environmentally Sustainable ◽  
Chia Seed ◽  
Increasing Demand ◽  
Salvia Hispanica L ◽  
Reported Data ◽  
Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

2021 ◽  
Vol 28 ◽  
pp. 100187
Author(s):  
Ana Karoline Ferreira Ignácio Câmara ◽  
Maristela Midori Ozaki ◽  
Mirian Santos ◽  
Vitor André Silva Vidal ◽  
Wanessa Oliveira Ribeiro ◽  
...  
Keyword(s):  
Olive Oil ◽  
Saturated Fat ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Molecular Cloning and Characterization of FAD6 Gene from Chia (Salvia hispanica L.)

2021 ◽  
Author(s):  
Yufei Xue ◽  
Lejing Li ◽  
Xuemei Liu ◽  
Huanhuan Jiang ◽  
Yanping Zhao ◽  
...  
Keyword(s):  
Molecular Cloning ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Cardioprotective action of chia (Salvia hispanica L.) in ovariectomized rats fed a high fat diet

2021 ◽  
Vol 12 (7) ◽  
pp. 3069-3082
Author(s):  
Marcella Duarte Villas Mishima ◽  
Luiz Carlos Maia Ladeira ◽  
Bárbara Pereira da Silva ◽  
Renata Celi Lopes Toledo ◽  
Thomás Valente de Oliveira ◽  
...  
Keyword(s):  
High Fat Diet ◽  
Mineral Content ◽  
Ovariectomized Rats ◽  
High Fat ◽  
Salvia Hispanica ◽  
Positive Effects ◽  
Biometric Parameters ◽  
Pump Activity ◽  
Salvia Hispanica L ◽  
Cardioprotective Action

The combination of ovariectomy with high fat diet consumption, in this study, affected biometric parameters, oxidative stress, mineral content and ATPase pump activity, while chia consumption had positive effects on these factors.

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