Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

Más, Agustín Lucini; Brigante, Federico I.; Salvucci, Emiliano; Pigni, Natalia B.; Martínez, Marcela Lilian; Ribotta, Pablo Daniel; Wunderlin, Daniel Alberto; Baroni, María Verónica

doi:10.1016/j.foodchem.2020.126279

Cited by 39 publications

(38 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chia seed is of great interest due to its nutritional and functional potentials either in food or pharmaceutical industries 43 . Mas et al 44 studied the impact of chia flour to enhance the antioxidant quality of cookies. Cookies were made using various proportions of chia flour (5, 10, and 20%); the technological and sensory qualities of the cookies were evaluated.…”

Section: Chia Flourmentioning

confidence: 99%

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

Allouch

Sfayhi

Doggui³

et al. 2022

Nor. Afr. J. Food Nutr. Res.

View full text Add to dashboard Cite

Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium, iron, folic acid, and liposoluble vitamins. A gluten-free diet, that is strictly followed by affected patients throughout their whole lives, constitutes the unique effective treatment for celiac disease. Aims: Several gluten-free cereals, pseudo-cereals, legumes, starches (rice, corn, sorghum, millets, buckwheat, quinoa, teff, chestnuts, chia, potato starch, peas, etc.), and various gluten substitutes (xanthan and gum guar) were utilized to maintain the physical and sensory properties of gluten-free cereal products. This review examined recent advances in the formulation of gluten-free cereal-based products using innovative gluten-free flours. Conclusions: Consequently, this review presents and summarizes recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free cereal products. However, the preparation of cereal-based gluten-free products still remains a difficult process. Therefore, the diet must be not only exempt from gluten but also healthy to avoid nutrient, vitamins, and minerals deficiencies. Thus, a great deal of this review focuses on studying novel and healthy gluten-free ingredients which should fulfill all quality requirements for bakery and pastry products as well as satisfy the needs of celiac consumers. Keywords: gluten-free products, alternative flours, celiac disease.

show abstract

Section: Chia Flourmentioning

confidence: 99%

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

Allouch

Sfayhi

Doggui³

et al. 2022

Nor. Afr. J. Food Nutr. Res.

View full text Add to dashboard Cite

show abstract

“…A recent study showed that intact chia seeds replaced wheat flour up to 300 g/kg could nutritionally enhance Chinese steamed bread without compromising the eating quality (Zhu & Chan, 2018). The addition of 10% defatted chia flour to cookies could improve the antioxidant quality and not affect the technological or sensorial properties (Lucini Mas et al ., 2020). Interestingly, chia mucilage is comparable to pork back fat in satiating capacity, which was an effective fat replacer (Câmara et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion of whole chia seeds (Salvia hispanica L.): Nutrient bioaccessibility, structural and functional changes

Han

Zhang²,

Luo

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Dietary chia seed (Salvia hispanica L.) has significant health-related benefits due to its high nutrient contents. However, few studies reported the fate of whole seeds in the gastrointestinal tract. Herein, we explored the digestive characteristics in terms of hydrolysis of nutrients, structural and functional properties with a static in vitro digestion method. After gastrointestinal digestion, the digestibility of lipid and protein was 0.46% and 11.38%, respectively. The release rates of tryptophan, tyrosine and lysine were greater than 20%, whereas the glutamic acid and aspartic acid were less than 5%. The microscopic results (optical microscopy (OM), laser scanning confocal microscopy (LSCM) and scanning electron microscopy (SEM)) demonstrated that the seeds remained intact, and the mucilage adhered tightly to the seed coat during digestion. The water holding capacity and oil holding capacity of seeds accounted for 6.37 and 3.28 g/g after intestinal digestion, which were significantly lower than gastric digestion endpoints (P < 0.05). And there were no significant differences in Fourier transform infrared spectroscopy of G-Mucilage and I-Mucilage. In general, preprocessing before being consumed is necessary for chia seeds to take full advantage of rich polyunsaturated fatty acids and proteins.

show abstract

“…On the other hand, the digestion process itself involves a series of changes in macro and micronutrients affecting their final bioavailability (bioaccessibility and bioabsorption) to be later used by the organism ( Parada and Aguilera, 2007 ). At the present time, different models simulating in vitro gastrointestinal digestion have been developed and used in different food matrices like orange juice, whole-wheat flour pasta, cookies, red grapes, wine, among other foods ( Gil-Izquierdo et al., 2001 ; Lingua et al., 2018 ; Podio et al., 2019 ; Lucini Mas et al., 2020 ). However, to our knowledge, no studies on the in vitro bioaccessibility of quince jam phenolics have been published.…”

Section: Introductionmentioning

confidence: 99%

Effect of geographical location, processing and simulated digestion on antioxidant characteristics of quince (Cydonia oblonga)

Baroni

Fabani

Adan

et al. 2022

Heliyon

View full text Add to dashboard Cite

Defatted chia flour as functional ingredient in sweet cookies. How do Processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

Cited by 39 publications

References 40 publications

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products

In vitro digestion of whole chia seeds (Salvia hispanica L.): Nutrient bioaccessibility, structural and functional changes

Effect of geographical location, processing and simulated digestion on antioxidant characteristics of quince (Cydonia oblonga)

Contact Info

Product

Resources

About