Assessing gelling properties of chia (Salvia hispanicaL.) flour through rheological characterization

Abstract

Based on texture and rheological properties, gels with 130 g kg of chia flour processed at 90 °C for 30 min showed the most suitable characteristics for use in the development of new food applications. © 2016 Society of Chemical Industry.

Organically vs conventionally-grown dark and white chia seeds (<em>Salvia hispanica</em> L.): fatty acid composition, antioxidant activity and techno-functional properties

“…This is the first comparative study to report lipid content in organically and conventionally-grown chia seeds. Organic and conventional growing systems produced chia seeds with a lipid content that ranged between 34.06 and 36.74 g/100g sample, which is comparable to that reported by Ramos et al, (2017), but relatively higher than that found in chia seeds from Australia (33.65%), Chile (30.22%) and Brazil (31.2%) (Coorey et al, 2014;da Silva et al, 2017;Marineli et al, 2014).…”

“…In agreement with WHC values, the SWC in organic chia seeds was higher than that found in conventionally-grown crops (Table 4). In fact, the ability of chia seed to form gels is highly dependent on its swelling power and solubility (Ramos et al, 2017). Although the SWC in organic Peruvian chia seeds was lower than that found in processed chia flour (Ramos et al, 2017), organic chia products could be used as food ingredients for obesity prevention/weight control because they could modulate satiety and probably the microbiota composition and activity given their protein and antioxidant dietary fiber content (Acosta-Estrada et al, 2011).…”

“…In fact, the ability of chia seed to form gels is highly dependent on its swelling power and solubility (Ramos et al, 2017). Although the SWC in organic Peruvian chia seeds was lower than that found in processed chia flour (Ramos et al, 2017), organic chia products could be used as food ingredients for obesity prevention/weight control because they could modulate satiety and probably the microbiota composition and activity given their protein and antioxidant dietary fiber content (Acosta-Estrada et al, 2011). On the other hand, chia can be used in the food industry for its content in gums, and can be used for the control of viscosity, stability, texture and consistency in food systems (Capitani et al, 2015).…”

Psyllium and Laminaria Partnership—An Overview of Possible Food Gel Applications

“…Focusing on the full valorization of L. ochroleuca, the 2 mm fraction of the alga was subjected to autohydrolysis (AH) in a pressurized reactor (Parr Instruments series 4848, Moline, IL, USA) [14] and the liquid extract (liquor) obtained was stored at −18 • C until further use. When using the <0.25 mm alga fraction, purée-like mixtures were prepared following the procedure already described by the authors [17], with (LoUS) and without ultrasonic treatment (Lo).…”

“…Among the edible biopolymers, the use of plant seed mucilages namely chia and flax seed [14,15] are one of today's trends. Aside from the sustainability issue, these ingredients also have health benefits such as the regulation of colonic microbiota, reduction of hyperlipidemia, anti-inflammatory effect, control of glycemic response, and control of satiation [16].…”