Caracterização nutricional e funcional da farinha de chia (Salvia hispanica) e sua aplicação no desenvolvimento de pães

Ferreira, Tânia Rachel Baroni

doi:10.11606/d.11.2013.tde-12112013-112435

Cited by 4 publications

(4 citation statements)

References 167 publications

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“…1), it can be concluded that the calcium content of the flours studied varies within a wide range from 10.28 to 530.4 mg/100 g. Chia flour is distinguished by its unusually high content of the macronutrient compared to flours derived from other plants albo seeds grainsand pseudo-grains. According to our results, in the mineral composition of this food product, Ca was the macronutrient present at 530.4 mg/100 g, which corresponds with the results of Dutra et al 17 and Barreto et al 18 , who reported a similar value for calcium (525 and 566.6 mg/100 g), while the United States Department of Agriculture (USDA) reported a higher value (631 mg/100 g) for this element 19 . In contrast, Goyat et al reported that the product contains as much as 692.91 ± 1.39 mg/100 g 20 .…”

Section: Resultssupporting

confidence: 91%

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

Mystkowska,

Plażuk,

Szepeluk

et al. 2024

Sci Rep

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Wheat flour is widely used in Poland for the preparation of bread, pasta and other foods. Due to the increasing number of people diagnosed with diet-related diseases, consumer awareness of health-promoting issues and interest in gluten-free products (GFP). There is a dynamic development of the market for these foods with high quality and nutritional value and minerals that benefit human health and prevent deficiencies in patients on a gluten-free diet. The aim of this study was to determine the content of minerals: Ca, Fe, Mg and Zn in flours using the ICP-OES method. The mineral composition of selected GF flours available on the Polish market was analysed. It was tested how they supplement the mineral requirements compared to gluten-containing flours. It was found that these products can be a valuable source of essential minerals, which are often in short supply, especially in patients with gastrointestinal disorders. As our study has shown, flours from the GFP group are a good source of essential minerals, especially in the case of chia and flax flours, as well as buckwheat, amaranth, quinoa, lupin or almonds flours.

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Section: Resultssupporting

confidence: 91%

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

Mystkowska,

Plażuk,

Szepeluk

et al. 2024

Sci Rep

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“…Phytic acid is an organic acid with chelating characteristics that binds di-and trivalent minerals, such as Ca, Mn, Fe, and Zn, among others, reducing their bioavailability in the monogastric animals and human gut [33,67]. In this study, the phytate values obtained ranged between 1.55 and 2.65 g/100 g. White Bolivian chia registered the lowest value at 1.55 g/100 g, while the Chilean and dark Bolivian chia registered the highest values at 2.63 and 2.65 g/100 g, respectively (Table 8).…”

Section: Mineral Compositionmentioning

confidence: 99%

Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries

Vera-Cespedes,

Muñoz,

Rincón

et al. 2023

Foods

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In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds’ origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds.

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“…O percentual de carboidratos na farinha do eixo central de jaca apresentou variação, aumentando o seu percentual até a temperatura de 70 °C, com uma diminuição progressiva ao aumentar a temperatura para 80 °C, podendo ter sido ocasionado pela conversão e/ou consumo desses carboidratos em açúcares, variando de 68,3 a 70,9% (Figura 3). Ferreira e Pena ( 2003), Córdova et al (2005), Ferreira (2013, Vicentini (2015) trabalharam com caracterização físicoquímica das farinhas de semente de chia, casca do maracujá, pupunha e semente de jaca e obtiveram resultados de 64,7, 55,9 14,9, 45,1% e respectivamente, valores inferiores aos encontrados na farinha do eixo central de jaca (Figura 3).…”

Section: Tabelaunclassified

Qualidade físico-química e toxicológica de farinha obtida do eixo central de jaca

Sousa

Silva²,

Pereira³

et al. 2016

Revista Verde

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A produção de farinha do eixo central de jaca se apresenta como uma alternativa viável para o aproveitamento dessa parte do fruto e sua utilização na indústria. O projeto foi desenvolvido no Centro de Ciências Humanas, Sociais e Agrárias, Bananeiras-PB pertencente a Universidade Federal da Paraíba. Os frutos foram adquiridos no pomar do CCHSA. As farinhas foram obtidas a partir da secagem do eixo central em quatro diferentes temperaturas 50, 60, 70 e 80 °C. Foi determinada a potencialidade toxicológica frente Artemia Salina do eixo central e de suas respectivas farinhas bem como sua caracterização físico-química. O eixo central de jaca não apresentou toxicidade assim como as farinhas obtidas a 50, 60 e 70 °C. A farinha do eixo central obtida a temperatura de 50 °C apresentou os melhores resultados nas análises físico-químicas.Physicochemical and toxicological quality of flour obtained from the central axis of jackfruitAbstract The production of flour from the central axis of jackfruit is presented as a viable alternative to the use of this part of the fruit and its use in industry. The project was developed in the Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraíba. The fruits were purchased in CCHSA orchard. The flour were obtained by drying the central axis at four different temperatures 50, 60, 70 and 80 ° C. It was determined the toxicological potential front Artemia Salina central axis and their respective flours and their physicochemical characterization. The central axis of jackfruit showed no toxicity as well as the flour obtained at 50, 60 and 70 ° C. The flour the central axis obtained at 50 ° C showed the best results in physicochemical analyzes.

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Caracterização nutricional e funcional da farinha de chia (Salvia hispanica) e sua aplicação no desenvolvimento de pães

Cited by 4 publications

References 167 publications

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc

Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries

Qualidade físico-química e toxicológica de farinha obtida do eixo central de jaca

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