Chia (<i>Salvia hispanica L</i>.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage

Gallo, Lorenza Rodrigues dos Reis; Botelho, Raquel Braz Assunção; Ginani, Verônica Cortez; Pineli, Lívia de Lacerda de Oliveira; Riquette, Roberta Figueiredo Resende; Leandro, Eliana dos Santos

doi:10.1080/15428052.2018.1502111

Cited by 19 publications

(6 citation statements)

References 9 publications

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“…Due to the hydrophilic properties of chia seeds, they are used as substitutes for eggs and fat [43,66,67]. Chia seeds can absorb water in amounts as much as 12-fold greater than their own mass [68].…”

Section: Application Of Chia Seeds In Food Industrymentioning

confidence: 99%

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

et al. 2019

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Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.

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Section: Application Of Chia Seeds In Food Industrymentioning

confidence: 99%

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

et al. 2019

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“…Chia mucilage offers a promising replacement for egg in chocolate cake [92]. Fernandes et al prepared a ready-made cake-mix with lower fat (60.4% reduction) and increased protein content [71].…”

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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“…Due to their hydrophilic properties, chia seeds are used as an alternative to eggs and fat [112][113][114][115]. The seeds provide a characteristic mucilage texture to food and can absorb water up to 12 times their own weight [64].…”

Section: Applications Of Chia Seeds In the Food Industrymentioning

confidence: 99%

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

et al. 2022

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Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses. The valuable biological properties of chia seeds are related to their rich chemical composition, with particularly high content of polyunsaturated fatty acids, essential amino acids, polyphenols, as well as vitamins and bioelements. The available scientific literature indicates the cardioprotective, hypotensive, antidiabetic, and antiatherosclerotic effects of this raw material. In addition, studies based on in vitro assays and animal and human models have proven that chia seeds are characterized by neuroprotective, hepatoprotective, anti-inflammatory, and antioxidant properties. These properties indicate a valuable role of chia in the prevention of civilization diseases. Chia seeds are increasingly popular in functional food and cosmetic and pharmaceutical industries. That is attributed not only to their desirable chemical composition and biological activity but also to their high availability. Nevertheless, S. hispanica is also the object of specific biotechnological studies aimed at elaboration of micropropagation protocols of this plant species.

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Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage

Cited by 19 publications

References 9 publications

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

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

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

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