Proximate Composition and Fatty Acids from Partially Defatted Chia (Salvia hispanica) Flour

Ewerling, Marci; Bortolatto, Rubiane; Torquato, Alex Sanches; Steinmacher, Nádia Cristiane; Rodrigues, Ângela Cláudia

doi:10.21577/1984-6835.20180003

Cited by 6 publications

(7 citation statements)

References 13 publications

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“…O conteúdo lipídico de ambas as amostras farináceas nesse estudo apresentaram diferença significativa conforme teste de t de Student (p < 0,05). A fração lipídica é composta por ácidos graxos com grandes cadeias carbônicas, sendo os ácidos linoleico e linolênico os mais expressivos quantitativamente, embora que cada matéria prima apresenta perfil químico único (Li et al, 2018;Ewerlin et al, 2018). Goldmeyer et al (2014) encontraram para farinhas do fruto de mirtilo e de bagaço de mirtilo teor lipídico variando em 2,74 e 4,52% respectivamente, superiores aos obtidos neste estudo.…”

Section: Resultsunclassified

Avaliação anatômica do fruto de jambo amarelo (Syzygium jambos (L.) Alston) e análise físico-química farinácea da casca e polpa e semente

Cavalet¹,

Filho

Castro

et al. 2023

Braz. J. of Sci.

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Syzygium jambos é uma espécie frutífera introduzida no Brasil, apresentando frutos com aroma agradável e gosto adocicado. O trabalho teve por objetivo a avaliação anatômica do fruto e a análise físico-química das farinhas obtidas da casca e polpa e da semente. A anatomia do fruto utilizado foi à descritiva, as farinhas foram produzidas utilizando casca e polpa (FCP) e sementes (FS), as análises físico-químicas foram: teores de umidade, cinzas e lipídios, °Brix, pH, proteína, carboidratos por diferença, vitaminas, A, C e E, índice de oxidação (min/s), DPPH (%), compostos fenólicos, pectina, β-Caroteno, licopeno, flavonoides, antocianinas, cor (L*, a* e b*), C* e h°, e FT-IR. Foram obtidos valores importantes sobre os teores de umidade, cinzas, lipídios, °Brix, pH, proteínas e carboidratos. O conteúdo de vitamina A = 1,50 e 5,37 µg RAE, vitamina C = 1,76 e 3,52 mg 100 g-1, e vitamina E = 0,066; 0,064 m/m, atividade antioxidante para FCP = 48,19%, fenólicos totais de 8,16 e 11,88 mg EAG 100 g-1, pectina = 8,37 e 3,40%, β-caroteno = 18,01 e 64,47 µg 100 mL-1, flavonoides = 0,90 e 1,61 mg 100 g-1, antocianinas = 0,06; 0,41 mg 100 g-1 para as farinhas de FCP e FS respectivamente. As farinhas de jambo amarelo apresentaram potenciais resultados podendo ser empregadas na fabricação de produtos farináceos para a indústria de alimentos.

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Section: Resultsunclassified

Avaliação anatômica do fruto de jambo amarelo (Syzygium jambos (L.) Alston) e análise físico-química farinácea da casca e polpa e semente

Cavalet¹,

Filho

Castro

et al. 2023

Braz. J. of Sci.

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“…No significant effects of the variables in the range studied were observed for total lipid (p > 0.05) (Table 2). Ot was probably associated with the defatting process applied in PDCF, obtaining a lower lipid content (13.38 g 100 g -1 ) compared to chia seeds (30 to 38 100 g -1 ) (Ewerlin et al, 2018;Silva et al, 2016). For other two variables, protein and omega-3 content, it was observed a similar behavior: positive effects of the linear and quadratic terms of PDCF (x 1 ).…”

Section: Resultsmentioning

confidence: 99%

Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

et al. 2020

Self Cite

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The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 2 3 was employed in order to choose the ideal proportions of partially defatted chia flour (PDCF) (1.23 to 24.77%), hydroxypropylmethylcellulose gum (HPMC) (0.00 to 2.51%), and Xanthan gum (XG) (0.00 to 2.51%

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“…As with WCF, PDCF has considerable protein and fiber content and antioxidant components [ 52 , 53 , 57 ]. Thus, PDCF appears to be an interesting ingredient for different foods, such as meat analogs, as it generates supplemented products, is rich in natural antioxidants, and reduces industrial waste [ 58 ]. However, despite the excellent properties associated with this chia coproduct, there are still no studies in the literature on the use of PDCF in meat analogs.…”

Section: Chia Ingredientsmentioning

confidence: 99%

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Senna,

Soares,

Egea

et al. 2024

Molecules

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Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil’s nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

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Proximate Composition and Fatty Acids from Partially Defatted Chia (Salvia hispanica) Flour

Cited by 6 publications

References 13 publications

Avaliação anatômica do fruto de jambo amarelo (Syzygium jambos (L.) Alston) e análise físico-química farinácea da casca e polpa e semente

Avaliação anatômica do fruto de jambo amarelo (Syzygium jambos (L.) Alston) e análise físico-química farinácea da casca e polpa e semente

Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

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