CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Ürkek, Bayram; Gürmeriç, Hüseyin Ender; Şengül, Mustafa

doi:10.15237/gida.gd20125

Cited by 3 publications

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Biologically Active Peptides from Chia (Salvia hispanica L.) Seed

Briceño-Islas¹,

Urías‐Silvas²

2023

Potential Health Benefits of Biologically Active Peptides Derived From Underutilized Grains: Recent Advances in Their Isolation

View full text Add to dashboard Cite

Chia seed (Salvia hispanica L.) is rich in nutraceutical compounds with multiple benefits for human health and with great potential for its use in food. Interest in the study of this seed has been increasing year by year. Currently, studies have been based on the beneficial potential of chia proteins as a low-cost source of vegetable protein. Meanwhile, other studies have been based on the residual use of chia cake, a residue from the extraction of the chia oil industry. Bioactive peptides from chia have been shown to possess the inhibitory potential of molecular targets of hypertension, diabetes, adipogenesis, microbial, cancer, and aging. This chapter aims to provide an overview of chia bioactive peptides and their importance as a seed with high value for its protein content.

show abstract

Biologically Active Peptides from Chia (Salvia hispanica L.) Seed

Briceño-Islas¹,

Urías‐Silvas²

2023

Potential Health Benefits of Biologically Active Peptides Derived From Underutilized Grains: Recent Advances in Their Isolation

View full text Add to dashboard Cite

show abstract

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Pehlivanoğlu,

Sunal,

Yaman

et al. 2024

Tekirdağ Ziraat Fakültesi Dergisi

View full text Add to dashboard Cite

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.

show abstract

Investigation of Usage Opportunities of Different Proportions of Whey and Chia Seed Flour in Buttermilk

Yüce Özer,

Can

2024

International Journal of Innovative Engineering Applications

View full text Add to dashboard Cite

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of ayran. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental ayran samples were prepared by adding whey and chia seed flour at different rates. K (Ayran), K2 (Ayran + 1% Chia seed flour), K3 (Ayran + 0,5% Chia seed flour , Group 1(Ayran (75%) + Whey (25%) + 1% Chia seed flour), Group 2 (Ayran (75%) + Whey (25%) + 0,5% Chia seed flour), Group 3 (Ayran (50%) + Whey (50%) + 1% Chia seed flour), Group 4 (Ayran (50%) + Whey (50%) + 0,5% Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental ayran samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p

show abstract

CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Cited by 3 publications

References 30 publications

Biologically Active Peptides from Chia (Salvia hispanica L.) Seed

Biologically Active Peptides from Chia (Salvia hispanica L.) Seed

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Investigation of Usage Opportunities of Different Proportions of Whey and Chia Seed Flour in Buttermilk

Contact Info

Product

Resources

About