Pasting, viscoelastic, and physicochemical properties of chia ( Salvia hispanica L . ) flour and mucilage

García-Salcedo, Ángela J.; Torres‐Vargas, Olga Lucia; Real, Alicia Del; Contreras‐Jiménez, Brenda; Rodríguez‐García, Mario E.

doi:10.1016/j.foostr.2018.03.004

Cited by 43 publications

(31 citation statements)

References 27 publications

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“…The ORC (1.47–1.66 g/g) was similar to wheat (146%; Chandra et al., 2015), and at the same time, it could indicate the presence of amino acids of nonpolar lateral chains (García‐Salcedo et al., 2018) that can form hydrophobic interactions with the hydrocarbon chains of the lipids (Jitngarmkusol et al., 2008). This is important for structural stability in gluten‐free bread.…”

Section: Resultsmentioning

confidence: 90%

“…WRC and SwC in kañiwa (table 1) were higher than in wheat, 717 g/kg of WRC (Bustos et al., 2019) 2.3 – 1.94 of SWc (García‐Salcedo et al, 2018; Kristbergsson & Otles, 2016) indicating capacity of kañiwa flour to hydrate quickly and form stable viscous systems, possibly due to the nature of the hydrophilic chains of fiber, polysaccharides, and protein (Chandra et al., 2015; García‐Salcedo et al., 2018). Proteins are soaked but do not dissolve due to lack of water and when they swell, they impart characteristics, such as body, thickening, and viscosity.…”

Section: Resultsmentioning

confidence: 95%

“…Swelling capacity (SwC) and emulsion capacity (EmC) were determined according to the methods previously proposed (García‐Salcedo et al., 2018).…”

Section: Methodsmentioning

confidence: 99%

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Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Luna-Mercado¹,

Repo‐Carrasco‐Valencia

2020

Cereal Chem

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Background and objectives Kañiwa is a little‐known Andean native grain with excellent nutritional value. It contains no gluten and, therefore, has potential as a raw material for gluten‐free products. The aim of this study was to evaluate techno‐functional, thermo‐mechanical, and physicochemical properties of two kañiwa varieties (Cupi and Illpa Inia), in order to assess their potential as ingredients in gluten‐free bakery products. Findings The Illpa Inia variety presented superior thermo‐mechanical properties, such as greater mechanical resistance and stability, as well as less protein weakening and starch retrogradation, which were related to the quantity of its proteins, fiber content, and strong associations between lipid and starch. Conclusion Similarities in starch characteristics and differences in fiber, fat, and protein quality and quantity between kañiwa varieties were found. This resulted in higher resistance to withstand mechanical and thermal stress for the Illpa Inia variety. The small size of the starch granules in kañiwa contributed to further improvement in its resistance against mechanical and thermal stress. This variety of kañiwa represents a promising ingredient for the food industry. Significance and Novelty The physicochemical, techno‐functional, and thermo‐mechanical characterization of flours of two Peruvian kañiwa varieties provided new information on the suitability of kañiwa for use in gluten‐free baking. Kañiwa is an interesting and novel ingredient to be used in gluten‐free products, enhancing the nutritional value of these products.

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 95%

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Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Luna-Mercado¹,

Repo‐Carrasco‐Valencia

2020

Cereal Chem

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“…Chia mucilage serves as a multifunctional food additive, which can be used to replace fat, eggs, and gluten [84]. Recently, chia mucilage has been employed in the production of low-fat foods such as yogurt [72], bread and bakery products, and meat products [86,87]. Consumers accepted the 7.5% addition of CM to yogurts, and rheological measurements confirmed that the fortified yogurts had better consistency, firmness, viscosity, and stress resistance compared with full-fat and skimmed yogurts [72].…”

Section: Application Of Plant-derived Mucilagementioning

confidence: 99%

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

et al. 2021

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Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.

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“…The infrared spectrometry (FTIR) is an important tool that supply information about chemical groups and their vibrational state associated to changes in the chemical composition of raw materials (García-Salcedo et al, 2018). The FTIR spectra are shown in Figure 4.…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches

et al. 2020

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The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolated starches from both species were also investigated. Starches granules were observed with scanning electronic microscopy and presented a typical oval-circular shape, smooth surfaces and size ranging from 3.6 μm to 14 μm. Lower gel clarity, slightly high water-binding capacity, A-type starch structure and low values of crystallinity degree were determined in the isolated starches. High intensity bands related to vibrations of glucosidic bonds of polysaccharides were observed by infrared spectroscopy in both starches. Thermal degradation behavior data of the isolated starches reveled high initial decomposition temperatures. Thus, the studied cooked tubers presented low levels of calcium oxalates and are safe to be consumed as a boiled vegetable. Their isolated starches possess good functional characteristics to be applied as an ingredient to products in food industry.

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Pasting, viscoelastic, and physicochemical properties of chia ( Salvia hispanica L . ) flour and mucilage

Cited by 43 publications

References 27 publications

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches

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