The purpose of this study was to determine the effects of soaking temperature (25 and 80°
C) and different processing conditions on the rheological properties of chia seeds (Salvia
hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of
seed to water at 1:10 for 4 hrs for control (25°C) and treated mucilage (80°C). Both
extracted mucilage were evaluated in terms of yield, color, solubility, and water holding
capacity. Then, the mucilage were subjected to different processing conditions including
temperatures (5, 25, 45, and 65°C), pH (3, 5, 7, 9), sucrose concentrations (10, 20, 30,
40%), and salts (NaCl and KCl from 0 to 0.172 M; CaCl2 and MgCl2 from 0 to 0.049 M)
to determine their rheological properties. Results show that high extraction temperature
(80°C) significantly affected the mucilage yield higher than control. However, lightness
(L*), solubility and water holding capacity of the treated sample were lower compared to
control. Apparent viscosity of the 3% of mucilage for both extracts increases with
temperatures and sucrose concentration. The high apparent viscosity of the treated
mucilage at MgCl2 (0.049 M) and CaCl2 (0.049 M) concentration were found higher than
0.01 M. Meanwhile, NaCl (>0.069 M), KCl (>0.035 M), and CaCl2 (<0.03 M) had
decreased the apparent viscosity value of the control sample. Thus, the treated mucilage
could be suitable for application as a thickening agent in food.
Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese
