Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

Borneo, Rafael; Aguirre, Alejo; León, Alberto E.

doi:10.1016/j.jada.2010.03.011

Cited by 132 publications

(91 citation statements)

References 19 publications

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“…Biscuits, pasta, cereal bars, snacks and yoghurt and cake are usually supplemented with chia seed. Borneo et al 2010). Chia is consider as one of the few medicinal plants that produce essential oil in a great concentration, which is used for the preparation of omega-3 capsules.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

Attalla¹,

El‐Hussieny²

2017

IJEAB

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Section: Introductionmentioning

confidence: 99%

Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

Attalla¹,

El‐Hussieny²

2017

IJEAB

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“…Originally from Mesoamerica, S. hispanica is the most widely distributed species (among approximately 900 species) belonging to the Salvia genus, a member of the Labiatae family, and which also includes S. officinalis, S. columbaria and S. polystachia. This plant species has been used mainly for medicinal purposes and has been regaining the popularity it enjoyed before European contact (Cahill, 2003) due to its chemical composition and nutritional qualities, such as oil content (between 250 and 320 g/kg seed) and fatty acid composition (800 g/kg of total are unsaturated fatty acid), (Peiretti & Gai, 2009), health benefits in animal diets (Salazar-Vega, Rosado-Rubio, Chel-Guerrero, BetancurAncona, & Castellanos-Ruelas, 2009) and human diets (Borneo, Aguirre, & Leo´n, 2010), as well as the functional properties of its components (Capitani, Spotorno, Nolasco, & Toma´s, 2012).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

Vázquez-Ovando

Betancur‐Ancona

Chel‐Guerrero

2013

CyTA - Journal of Food

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Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.)Propiedades fisicoquímicas y funcionales de una fracción rica en proteína obtenida por fraccionamiento en seco de semillas de chía (Salvia hispanica L.)Alfredo Va´zquez-Ovando, David Betancur-Ancona and Luis Chel-Guerrero* Due to possible denaturation, the protein extraction method has a major impact on its functional properties in food. Dry milling and fractionation produce less protein modification and require no effluents. The physicochemical and functional properties were evaluated for Salvia hispanica L. seed protein-rich fraction (SPRF) produced by dry fractionation. This contained (g/kg) 446.2 of protein and 345.2 of nitrogen-free extract. The maximum nitrogen solubility was 60% at alkaline pH and the minimum was 11.7% at pH 4. The emulsifying activity ranged from 50 to 56% and was independent of pH. Emulsion stability was highest (92%) at pH 8 and 10. SPRF was not a good foaming agent, with a maximum of 29% and no dependence on pH. However, foam stability was good (80%). Diluted solutions (30 and 40 g/L) exhibited high apparent viscosity (10,000 cP) with typical non-Newtonian fluid behavior. The SPRF is a potential food ingredient, particularly in foods requiring emulsion or foam stability.Keywords: chia; protein fraction; foaming capacity; emulsifying capacity; solubility; apparent viscosity El me´todo de extraccio´n de proteı´na es uno de los factores que ma´s efecto ejerce sobre sus propiedades funcionales, debido a su posible desnaturalizacio´n. Un proceso que ofrece menos cambios conformacionales y el nulo uso de efluentes es la molienda y fraccionamiento en seco. Se evaluaron las propiedades fisicoquı´micas y funcionales de una fraccio´n rica en proteı´na de chı´a (FRP) obtenida por procesamiento en seco. Su composicio´n (g/kg) fue de 446,2 de proteı´na y 345,2 de ELN. Tuvo un ma´ximo de solubilidad de 60% a pH alcalino y mı´nimo de 11,7% a pH 4. La actividad emulsificante mostro´independencia del pH y tuvo valores de 50-56%, pero con alta estabilidad (92%) sobre todo a pH de 8 y 10. La FRP no resulto´ser un buen agente espumante, con ma´ximo valor de 29% sin dependencia del pH, pero si exhibio´una buena estabilidad de la misma (80%). Las soluciones diluidas (30 y 40 g/L) presentaron valores altos de viscosidad aparente (10 000 cP) con un comportamiento caracterı´stico de fluido no Newtoniano. La FRP obtenida es un ingrediente potencial para alimentos que requieren estabilidad de emulsio´n o de espuma.

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“…[7,8] They can also be used as a food replacement for eggs or oil in cake formulations thus reducing risk to allergic patients. [9] Other miscellaneous industrial uses have also been reported. [10][11][12] Chia seeds have been marketed to improve cardiovascular health, promote weight loss, and improve glycemic control.…”

Section: Discussionmentioning

confidence: 99%

Watch it grow: Esophageal impaction with chia seeds

Simmelink

Rawl

Browne

et al. 2017

CRIM

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Esophageal obstructions are a medical emergency, due to inability to control secretions and risk of perforation. Epidemiology of esophageal foreign-body impaction has evolved to include increasing incidence of non-meat food causes as well as increasing underlying prevalence of pathologies including eosinophilic esophagitis. Chia seeds, a staple known for health benefits, have an uncanny ability to absorb large quantities of water leading to a hydrated gel-like substance which can cause an obstruction. We report the first case of chia seed impaction in a patient with likely eosinophilic esophagitis.

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Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

Cited by 132 publications

References 19 publications

Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

Watch it grow: Esophageal impaction with chia seeds

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