scholarly journals Effects of Different Drying Methods on the Functional Properties and Physicochemical Characteristics of Chia Mucilage Powder (Salvia hispanica L.)

2021 ◽  
Vol 50 (12) ◽  
pp. 3603-3615
Author(s):  
Norashikin Mohd Zain ◽  
Maaruf Abd. Ghani ◽  
Zalifah Mohd Kasim ◽  
Haslaniza Hashim
Keyword(s):  
Functional Properties ◽  
Xanthan Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Physicochemical Characteristics ◽  
Drying Methods ◽  
Salvia Hispanica ◽  
Arabic Gum ◽  
Salvia Hispanica L ◽  
Chia Mucilage ◽  
Water Holding

Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum, hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05) values of water holding and oil holding capacities compared to chia mucilage dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The morphology of FD is smaller, more uniform in size, with a fine fibrous relative structure compared to ACHO. FD is a novel mucilage that could potentially be used as a functional and environmentally friendly hydrocolloid for human consumption and significantly better than commercial hydrocolloids. These results can also help to select successful drying methods for food products based on their functional and physicochemical characteristics.

scholarly journals PHYSICOCHEMICAL PROPERTIES AND USE OF CHIA MUCILAGE (SALVIA HISPANICA L.) IN THE REDUCTION OF FAT IN COOKIES / PROPRIEDADES FÍSICO-QUÍMICAS E UTILIZAÇÃO DA MUCILAGEM DE CHIA (SALVIA HISPANICA L.) NA REDUÇÃO DE GORDURA EM BISCOITOS

2020 ◽  
Vol 6 (9) ◽  
pp. 69019-69034
Author(s):  
Maria Clara Rocha ◽  
Maria da Penha Píccolo ◽  
Wilson César de Abreu ◽  
Antonio Manoel Maradini Filho ◽  
Maria de Fátima Píccolo Barcelos
Keyword(s):  
Physicochemical Properties ◽  
Salvia Hispanica ◽  
Salvia Hispanica L ◽  
Chia Mucilage

scholarly journals Influence of processing conditions on rheological properties of aqueous extract chia (Salvia hispanica L.) mucilage

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 227-236
Author(s):  
N. Hussain ◽  
I. Ishak ◽  
R. Sulaiman ◽  
N.M. Fauzi ◽  
R. Coorey
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Sucrose Concentration ◽  
Control Sample ◽  
Water Holding Capacity ◽  
Extraction Temperature ◽  
Processing Conditions ◽  
Salvia Hispanica ◽  
Salvia Hispanica L ◽  
Water Holding

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.

scholarly journals Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa

2019 ◽  
Vol 8 (6) ◽  
pp. 104
Author(s):  
Pauline Ikumi ◽  
Monica Mburu ◽  
Daniel Njoroge
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Functional Foods ◽  
Health Benefits ◽  
Salvia Hispanica ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Food And Nutrition ◽  
Salvia Hispanica L ◽  
Lifestyle Diseases

There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high content of omega-3 fatty acids and dietary fiber. Chia seeds also contain high quality proteins which offer all the essential amino acids and several vital minerals. In addition, chia seeds are a potential source of antioxidants and polyphenolic compounds such as chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol with the major phenolic acid being rosmarinic. Owing to the rich nutritional profile, chia seeds provide numerous health benefits such as; cardiac protective and hepatic protective effects, anti-aging and anti-carcinogenic properties. The high amounts of dietary fibers present in the seeds also confer benefits by preserving good glycemic control thus helps in controlling diabetes mellitus. In addition to the numerous health benefits accrued to consumption of chia seeds, they have great potential in application in the food industry for; development of various baked products, production of biodegradable edible films, use as emulsifiers and stabilizers among other uses. This review provides an in-depth insight into the potential of chia crop in promoting nutrition and food security by providing comprehensive information pertaining to; its origin, cultivation and distribution, physical properties, nutritional characteristics, health benefits, functional properties and its potential use in the food industry. It evident that chia seeds contain superior nutritional components as compared to other seeds and also confers many health benefits such as antioxidative, anti-hypertensive and hypoglycemic properties among others. It possesses physical and functional properties that make it an excellent crop for use in food applications for the development of functional foods. Moreover, its application not only limited to food but can also be used for feed. Chia therefore demonstrates great potential as a crop that can be utilized for improved food and nutrition security.

scholarly journals Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 267
Author(s):  
Yanesti Nuravianda Lestari ◽  
Eko Farida ◽  
Nur Amin ◽  
Wiwik Afridah ◽  
Fifi Khoirul Fitriyah ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Average Energy ◽  
High Energy ◽  
Soluble Solids ◽  
Physical And Mental Health ◽  
Salvia Hispanica ◽  
Total Soluble Solids ◽  
Huge Impact ◽  
Gross Energy ◽  
Salvia Hispanica L

Dehydration during exercise has been shown to limit performance. This study aimed to determine the best hydrocolloid for producing sports energy gel from chia seeds (Salvia hispanica L.). This study was a completed random-design study using one factor: the addition of 0.1% w/w hydrocolloids (SEG1: xanthan gum; SEG2: pectin; and SEG3: carboxymethyl cellulose). A sports energy gel was then analyzed for pH, viscosity, total soluble solids, potassium content, and gross energy. The sensory characteristics that were analyzed include color, texture, aroma, and flavor, using hedonic tests on 25 panelists. The addition of different hydrocolloids resulted in significant differences in pH, viscosity, total soluble solids, potassium, and energy contents (p = 0.026; 0.0001; 0.0001; and 0.0001). Differences in hydrocolloid types also led to differences in the panelists’ perceptions of the sports energy gels’ colors and textures (p = 0.008 and 0.0001). The best formulation was the sports energy gel with added xanthan gum, which showed the highest average energy, total soluble solids, potassium, and viscosity values, and the lowest average of pH values (60.24 ± 0.340, 10.6 ± 0.08, 19.6 ± 0.23, 367.4 ± 9.81, and 5.2 ± 0.38, respectively). The conclusion is that chia seeds can be used as the main ingredient for producing a high-energy sports gel. Energy has a huge impact on a person’s physical and mental health.

Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: Characterization and stability evaluation

2017 ◽  
Vol 234 ◽  
pp. 1-9 ◽  
Author(s):  
Camila de Campo ◽  
Priscilla Pereira dos Santos ◽  
Tania Maria Haas Costa ◽  
Karina Paese ◽  
Silvia Stanisçuaski Guterres ◽  
...  
Keyword(s):  
Material Characterization ◽  
Seed Oil ◽  
Wall Material ◽  
Stability Evaluation ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Salvia Hispanica L ◽  
Chia Mucilage

scholarly journals Extraction and application of chia mucilage (Salvia hispanica L.) and locust bean gum (Ceratonia siliqua L.) in goat milk frozen dessert

2018 ◽  
Vol 55 (10) ◽  
pp. 4148-4158 ◽  
Author(s):  
Marcia A. Chaves ◽  
Juliane Piati ◽  
Luana T. Malacarne ◽  
Ruana E. Gall ◽  
Eliane Colla ◽  
...  
Keyword(s):  
Goat Milk ◽  
Locust Bean Gum ◽  
Ceratonia Siliqua ◽  
Salvia Hispanica ◽  
Frozen Dessert ◽  
Locust Bean ◽  
Ceratonia Siliqua L ◽  
Salvia Hispanica L ◽  
Chia Mucilage

scholarly journals PHYSICOCHEMICAL PROPERTIES AND USE OF CHIA MUCILAGE (SALVIA HISPANICA L.) IN THE REDUCTION OF FAT IN COOKIES.

2021 ◽  
pp. 65-82
Author(s):  
Maria Clara Rocha ◽  
Maria da Penha Píccolo ◽  
Wilson César de Abreu ◽  
Antonio Manoel Maradini Filho ◽  
Maria de Fátima Píccolo Barcelos ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Salvia Hispanica ◽  
Salvia Hispanica L ◽  
Chia Mucilage

Effect of Drying Methods on Chemical and Functional Properties of Jerusalem Artichoke (Helianthus tuberosus L.) Powders

2014 ◽  
Vol 931-932 ◽  
pp. 1512-1517 ◽  
Author(s):  
Sudathip Inchuen ◽  
Orraya Porniammongkol ◽  
Wasan Duangkhamchan
Keyword(s):  
Functional Properties ◽  
Jerusalem Artichoke ◽  
Microwave Oven ◽  
Total Phenolic ◽  
Drying Methods ◽  
Helianthus Tuberosus ◽  
Drying Method ◽  
Hot Air ◽  
Pre Treatment ◽  
Water Holding

This paper presents the effect of drying methods on chemical and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) powders. To prepare the Jerusalem artichoke powders, the slices of Jerusalem artichoke were dried in hot-air oven at 60°C, in microwave oven with 200 W, under open-air sun and under shade until moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The contents of total phenolic, total sugar, reducing sugar and water-holding capacity of Jerusalem artichoke powders prepared by different drying methods were analyzed. The results showed that both blanching and drying method affected these properties of Jerusalem artichoke powders significantly (p<0.005).

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