Physicochemical Properties and Use of Chia Mucilage (Salvia Hispanica L.) in the Reduction of Fat in Cookies.

Rocha, Maria Clara; Piccolo, Maria da Penha; Abreu, Wilson César de; Filho, Antônio Manoel Maradini; Barcelos, Maria de Fátima Píccolo

doi:10.35587/brj.ed.0000964

Cited by 1 publication

(2 citation statements)

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“…Our results are in accordance with those stated by Mohammed, et al (2019) who found that chia seeds meal is a good source of protein, dietary fibers, and polyphenols and they encouraged using it as a functional ingredient to prepare food products. Moreover, the obtained data are in line with those presented by Rocha, et al (2020) who reported that chia mucilage showed high efficiency of water-holding capacity and emulsifying activity when used as a fat replacer to prepare the cookies.…”

Section: Functional Properties Of Pudding Powdersupporting

confidence: 90%

“…This attribute showed that chia seeds flour can bond hydrophilic and hydrophobic components in food materials. The obtained data are similar to that mentioned by Rocha, et al (2020) who found that chia mucilage showed high values of water-holding capacity and emulsifying activity when used as a fat replacer to prepare the cookies.…”

Section: Functional Properties Of Pudding Powdersupporting

confidence: 89%

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Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour

Saleh

2022

Journal of Food and Dairy Sciences

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This work aimed to study the effect of incorporating chia seeds flour with corn starch into pudding blends in different ratios ( 1.5:4.5, 3:3, 4.5:1.5 and 6:0 (g/g) per 100 g milk), whereas corn starch (6 g/100 g milk) was used as a control sample. Functional properties of raw materials, physicochemical properties, protein quality, textural properties and sensory properties of prepared pudding samples were evaluated. The incorporation of chia seeds flour resulted in higher functional properties. Additionally, the protein, fat, ash and crude fiber content of pudding increased by 1.3, 1.4, 1.2, and 11.8 times in blend P4 (6:0 (g/g) chia seeds flour per 100 g milk) compared to the control blend (P). Moreover, the sum of essential amino acids and the sum of non-essential amino acids content were increased from 1.23 to 2.06 (g/100 g sample), and from 2.17 to 4.03 (g/100 g sample), respectively by increasing the chia seeds flour level. Thereby, increasing chia seeds flour level in pudding formula caused increasing values of indicators of protein quality. For textural properties, the cohesiveness increased from 0.48 to 0.68, whereas the other texture parameters demonstrated the opposite behavior by increasing the chia seeds flour level. Sensory evaluation resulted that the blend formed with 3: 3(g/g) chia seeds flour: corn starch (P2) was nearer to those of the control blend in terms of overall acceptability. The study recommends that chia seeds flour could be used as a new way to improve the functional properties and nutritional value of pudding.

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Section: Functional Properties Of Pudding Powdersupporting

confidence: 90%

Section: Functional Properties Of Pudding Powdersupporting

confidence: 89%