Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds

Muñoz, Loreto A.; Vera, C Natalia; Zúñiga-López, María Carolina; Moncada‐Basualto, Mauricio

doi:10.1016/j.jfca.2021.104138

Cited by 18 publications

(7 citation statements)

References 58 publications

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“…The total starch content in taro flour varied significantly among the different varieties, ranging from 40.8 g/100 g to 17.7 g/100 g (Table 1). This variation is likely linked to differences in starch granule size (Table S2), as corroborated by a previous study that found considerable variability in starch granule size among ten taro cultivars (Moorthy et al, 1993). Similarly, neutral detergent fiber varied greatly among the taro flour varieties, a pattern also observed in South African amadumbe taro flour varieties grown in different locations (Mawoyo et al, 2017).…”

Section: Nutrient Compositionsupporting

confidence: 81%

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Saxby,

Dong,

et al. 2024

Journal of Food Science

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Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun‐Long, Mana Ulu, Moi, Kauaʻi Lehua, and Tahitian. Tahitian, Bun‐long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.

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Section: Nutrient Compositionsupporting

confidence: 81%

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Saxby,

Dong,

et al. 2024

Journal of Food Science

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“…2) was consistent with previous studies. 10–12 The ratio of glucose, xylose, galactose, and glucuronic acid was found to be approximately 3.8 : 1.8 : 1.7 : 1 in the soluble nutlet mucilage. These values differ slightly from those found by Lin et al 10 where the ratio of glucose, xylose and galacturonic acid was 8 : 4 : 3.1.…”

Section: Discussionmentioning

confidence: 97%

“…7 Lin et al 10 has reported that the dominant chia mucilage polysaccharide is a highly unique repeating tetrasaccharide of (1→4)-β- d -xylopyranosyl-(1→4)-α- d -glucopyranosyl-(1→4)-β- d -xylopyranosyl with a 4- O -methyl-α- d -glucuronopyranosyl substitution at O-2 of the first xylopyranosyl residue. However, while other researchers have confirmed the presence of constituent monosaccharides consistent with this unusual polymer, 11,12 more detailed structural analyses confirming the structure of the chia mucilage polysaccharide(s) have yet to be performed.…”

Section: Introductionmentioning

confidence: 86%

Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground

et al. 2023

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“…The increment in the CM concentration decreased the emulsion droplet size and increased the emulsion activity index (EAI), the emulsion stability index (ESI) (between 12.1 and 66.7 m 2 g −1 of mucilage), and the emulsion viscosity. Muñoz et al 38 . found higher values of ESI (between 14.55 and 23.80 m 2 g −1 of mucilage) than Timilsena et al 22 …”

Section: Emulsions With Chia Mucilagementioning

confidence: 89%

“…The fatted CM had greater OHC (25.7 g oil g −1 fiber) and lower WHC (103.2 g water g −1 fiber) than the defatted CM, which showed a WHC of 110.5 g water g −1 fiber and an OHC of 11.67 g oil g −1 fiber. Recently, Muñoz et al 38 observed different values of these functional properties for white CM, probably related to the different extraction processes. They observed WHC of 36.24 (g water g −1 fiber) and OHC of 9.77 (g oil g −1 fiber) for black CM.…”

Section: Emulsions With Chia Mucilagementioning

confidence: 99%

Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food

Silva

Santana

2022

J Sci Food Agric

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Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient has not yet been well defined. A non‐uniform viscoelastic tridimensional network was observed on emulsions with CM, while the surface activity of the CM ingredient has been associated with its protein content. To understand its functionality in food, this review focused on discussing and summarizing the rheological properties of dispersions and emulsions composed of CM under different conditions, such as pH, temperature, salt content, and mucilage content. For example, emulsions and dispersions with CM showed pseudoplastic behavior. An increase in the CM concentration increased the viscosity and the consistency index and decreased the behavior index. The consistency index of dispersions with CM increased with pH. The future evaluation of emulsions and dispersions properties, such as viscoelastic properties and microstructure, is particularly important for the successful use of CM in the food industry. The principal studies have evaluated the use of CM in dairy and meat systems as an emulsifier, stabilizer, or lipid replacer. The nutritional quality of the products with CM was maintained or improved, but sometimes an undesirable darkening was observed. Future evaluation of the cold extraction method of CM might improve the color and overall sensory acceptability of food products with CM. Integrated chia seed processing, including mucilage, oil, and protein extraction could be carried out to make chia seed industrial processing viable. © 2022 Society of Chemical Industry.

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Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds

Cited by 18 publications

References 58 publications

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground

Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food

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