Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)

In this study, physical (cooking time, water ab-sorption, cooking loss and color), chemical (proximate composition, pH, total phe-nolic content, mineral mat-ter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhe-siveness) and sensory (col-or, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attrib-utes were determined in dif-ferent types of noodles pro-duced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noo-dles were 20 min and cook-ing loss varied between 8.36-12.22%. Kale powder and chia mucilage addition decreased L* and a* values of the noodles. Ash, crude fiber, mineral matter and total phenolic contents of the noodles were higher and fat contents of the noodles were lower than the control sample. Hardness and adhe-siveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hard-ness and lower adhesiveness were preferred by the panel-ists in sensory evaluation. Increasing the kale powder level in the noodle formula-tion from 5% to 10% result-ed in higher color scores. However, the control sam-ple was the most preferred sample in terms of taste.

Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.

Chia Seed Oil Intake: Is It Beneficial for Preventing Cardiovascular Risk Factors?

Cold-pressed chia seed oils (ChO) are known for their health-promoting characteristics due to their high content of omega-3 α-linolenic acid (ω-3 ALA). We investigated the influence of ChO supplementation as a functional food on animal models of the cardiovascular risk factors hypercholesterolemia and metabolic syndrome (MS). Dietary intervention with ChO (equivalent to 4.8 g ALA per day) was found to improve vascular dysfunction and mitigate the rise in plasma triglyceride (TG) levels under hypercholesterolemic conditions. However, impaired glucose tolerance was found in control ChO-treated animals. In order to verify whether the effects of chia seed are the same as that of ChO, we replaced ChO with an equivalent amount of seed. Glucose intolerance was found once again. For this reason, we carried out a new study in which ChO intake was reduced to 3 g ALA per day, and no alterations were observed in such conditions. Thus, dietary intervention with ChO equivalent to 3 g ALA intake per day was chosen to analyze the effects on the alterations that characterize high-fat diet-induced MS. ChO supplementation lowered the ω-6/ω-3 ratio, TG, blood pressure and improved endothelial function. Nevertheless, ChO worsened the high-fat diet’s deleterious effects on visceral abdominal fat, fasting glucose and glucose tolerance. Our results support the view that dietary guidelines for treating patients with hypercholesterolemia or MS must be carefully planned in such a way that the incorporation of ChO into the diet should be controlled and nutritional background be considered.

Determining the properties of chia seed meal gel

Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimentally. It was found that the ability of chia meal to absorb and retain water and fat molecules in the emulsion composition decreased proportionally to a decrease in its concentration in the composition of hydrated samples. The existence of non-polar side chains of amino acids that get bound to fat molecules contributes to an increase in the indicators of emulsifying capacity and emulsion stability during heat treatment (70±2 °C) and after pre-freezing on average by 7–8.7 % and by 16–18.8 %, respectively. Analysis of effective viscosity of the dispersed system of chia seeds meal indicates that in the area of a higher concentration, the viscous-elastic and solid-like behavior of the suspension depends on dynamic changes in the volume of the phase of particles. Heating the experimental samples to a temperature of 70±2 °C in the center leads to a maximum increase in viscosity of the formed dispersions. When studying the effect of the processes of freezing on the properties of the studied systems, the cryoprotective properties for the proposed additives were detected. The obtained data indicate the thermal stabilization of the proposed additive, the ability to form a microgel structure in the finished product, and retain moisture during heat treatment of semi-finished products.

Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)

Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography–electrospray ionization–quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.

Nutritional properties of selected superfood extracts and their potential health benefits

Background The term ‘superfoods’ is used to market foods considered to have significant health benefits. ‘Superfoods’ are claimed to prevent diseases as well as improving overall health, though the lack of explicit criteria means that any food can be labelled ‘super’ without support from scientific research. Typically, these ‘superfoods’ are rich in a particular nutrient for example antioxidants or omega-3 fatty acids. The objective of this study was to investigate the nutritional properties of a selection of superfood seeds: flax, chia, hulled sunflower and two types of processed hemp seeds and determine whether they may have potential health benefits. Methods We developed a simple aqueous extraction method for ground seeds and analysed their composition by mineral, protein and monosaccharide analyses. Cell viability assays were performed on Caco-2 and IEC-6 intestinal epithelial cells using increasing doses of the prepared extracts. Results Increased cell viability was observed in both cell lines with increasing concentrations of the flax seed, chia seed or hulled sunflower extracts (P < 0.05). Compositional analyses revealed the presence of polysaccharides, proteins and essential minerals in the aqueous extracts and in vitro assays showed sunflower had the highest antioxidant activity. However, differences in extract composition and antioxidant properties could not be directly related to the observed increase in cell viability suggesting that other components in the extracts may be responsible. Future studies will further characterize these extracts and investigate whether they are beneficial for gastrointestinal health.

Chia (Salvia hispanica L.) Seeds Phytochemicals, Bioactive Compounds, and Applications: A Review

With the increased global public health awareness, there is an increase in ultimatum calls for functional foodstuff with various health impacts. The utilisation of therapeutic foodstuff to avert illnesses like obesity, diabetes, and heart disease is obtaining motion among people. Chia seeds are dietary and medicinal species used as a herb in the ancient period by Aztec and Mayan communities. Chia is receiving scientific attention in the present time and is a non-conventional seed that has been recognised as a novel food. It is a customary food in Southern and Central America. It contains large amounts of phytochemicals and proteins, making it more consumed worldwide for its numerous health benefits to sustain healthy serum fat levels. These seeds contain polyunsaturated omega-3 fatty acids with anti-inflammatory effects, promote cognitive performance, and lower cholesterol levels. Caffeic acid found in the seeds has antioxidant compounds that protect the body from free radicals, cancer and contains anti-ageing properties. Fibres are present in high concentrations, are connected with lowering inflammation, controls bowel movement, and reduce cholesterol levels. Chia seeds contain the nutritional value that aid in disease control, such as diabetes, hypertension, cancer, obesity, and heart disease. The presence of omega-6 and omega-3 present in chia seed and active compounds makes the chia seed contain crucial health benefits. Nevertheless, the efficacy and safety of natural food require validation by numerous scientific research and studies. Nowadays, most species are utilised worldwide for their nutritional characteristics and beneficial impacts on human health. The review summarises the recent information on chia seed, emphasising the phytochemicals, bioactivities, and applications.