Content of Nutrients Component and Fatty Acids in Chia Seeds (Salvia Hispanica L.) Cultivated in Ecuador

Cárdenas, Manuel Fidel; Carpio, C; Morales, D; Alvarez, M. J. Moreno

doi:10.22159/ajpcr.2018.v11i2.17096

Cited by 15 publications

(4 citation statements)

References 14 publications

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“…In addition, composite flour (75:25) was significantly different from all other composite blends. FV reflected cooked starch stability and is commonly used as a quality criterion for pasting properties (Alamu et al, 2017), and its lowering tendency could also be attributed to interactions between the starch, fat, and protein contents of the blends (Carrillo et al, 2018; Kiin-Kabari et al, 2015). FV as it shows material's ability to form a viscous paste (Iwe et al, 2017), a small amount of inclusion of chia seeds into composite flour blend (95:05) significantly affected FV as compared to CF.…”

Section: Resultsmentioning

confidence: 99%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

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The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

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Section: Resultsmentioning

confidence: 99%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…All samples were statistically different (P<0.05) from each other. A similar study by Cardenas et al [24] showed that the high carbohydrate composition in chia seed cultivated in Ecuador was 31.46%. Besides, Jacqueline et al [25] found that monosaccharides such as β-D-xylose, α-D-glucose, and α-D-glucoronic acids were obtained in chia seed through acid hydrolysis.…”

Section: Chemical Compositionmentioning

confidence: 57%

“…Chia seed has high oil content primarily consisting of αlinolenic acid, a healthy form of fat that could improve the sausage's fatty acid profiles [1] [24]. The high-fat content in the sample with chia seed powder substitutions might also be caused by the oil holding capacity (OHC) of the chia seed (11.67 g/g) and its gum (25.79g/g).…”

Section: Chemical Compositionmentioning

confidence: 99%

Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Arifin

Hanifah

Yahya

2021

MJoSHT

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Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

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“…Another "novel" and "healthy" functional food ingredient, found in chia seeds that have gained increasing interest due to their unique nutritional properties [21], contains considerable amounts of carbohydrates (42,12 %), especially unsaturated fat (30.74%), dietary fiber (34.4%) and protein (16.54%) [22]. Furthermore, it contains antioxidants, minerals and vitamins [23].…”

Section: Introductionmentioning

confidence: 99%

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

Aguirre

Rodríguez

León-López

et al. 2021

DYNA

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Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

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Content of Nutrients Component and Fatty Acids in Chia Seeds (Salvia Hispanica L.) Cultivated in Ecuador

Cited by 15 publications

References 14 publications

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

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