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

Ewerling, Marci; Steinmacher, Nádia Cristiane; Santos, Maristela Raupp dos; Kalschne, Daneysa Lahis; Souza, Nilson Evelázio de; Arcanjo, Flora Miranda; Souza, Aloísio Henrique Pereira de; Rodrigues, Ângela Cláudia

doi:10.1590/fst.42118

Cited by 8 publications

(1 citation statement)

References 21 publications

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“…Samples using PDCF showed higher nutritional value by increasing protein, fiber, and omega-3 fatty acid contents and decreasing the carbohydrate content of GFBs. Although PDCF addition negatively influenced color parameters (decreased L* and increased a*), the mixed flour with 20% of PDCF added to GFB was the most accepted as determined by hedonic sensory analysis (Ewerling et al, 2020). Another study aimed to investigate the effect of chia flour on the nutritional quality, mineral availability, and glycemic index of bread (Miranda-Ramos, Millán-Linares, & Haros, 2020).…”

Section: Csm In Breadmentioning

confidence: 99%

Extraction, optimization, and characterization of chia seed mucilage as an emerging biopolymer

Barazandegan¹

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Continuous population growth and decreasing food resources will create tremendous challenges in providing sufficient food in the future. For the food industry, specifically food scientists, this means finding and/or developing sustainable functional foods or ingredients which are easily accessible and safe for the human body and the environment. Moreover, current concerns about global warming have been increasing interest in plant-based ingredients as opposed to animal-based ones. Plant seeds are storage containers packed with fats, proteins, carbohydrates, vitamins, and minerals. Many of these seed components have physicochemical and structural properties that make them particularly useful for the food industry. Considering this, this study focuses on the chia seed by finding a way to extract its mucilage, an emerging biopolymer, while enhancing the yield without using any chemicals (clean label) in the extraction process. The optimization was done through response surface methodology (RSM), achieving a higher amount of yield with less extraction time compared to other similar studies, which were validated experimentally. As the CSM naturally has a very low density, novel approaches were used to incorporate it in experiments, such as FTIR and SEM. In addition, due to its considerable waterholding capacity and protein content, we investigated the possibility of using it in O/W emulsion systems and studied its emulsification properties. The possibility of incorporating this biomaterial into different food systems opens new ways to develop and modify food formulations. In summary, this study provides some information on the potential applications of CSM in different sectors of the food industry.

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Section: Csm In Breadmentioning

confidence: 99%