Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

Rendón‐Villalobos, Rodolfo; Ortiz-Sánchez, Amanda; Solorza‐Feria, Javier; Trujillo-Hernández, Cesar Arnulfo

doi:10.17221/393/2010-cjfs

Cited by 39 publications

(36 citation statements)

References 34 publications

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“…With the increase in the quantity of chiaseed in composite flour, the moisture content decreased. Similar results were reported by Rendón‐Villalobos, Ortíz‐Sánchez, Solorza‐Feria, and Trujillo‐Hernández () who prepared tortilla by adding different quantity of chiaseeds. This decrease in moisture content may be the result of hydrophobic properties of fat present in chiaseeds (Villalobos, Acevedo, Diaz, Tovar, & Pérez, ).…”

Section: Resultssupporting

confidence: 87%

“…This shows that with the increase of chiaseeds the ash content of product increased. A similar trend in ash content was observed in tortilla prepared with different levels of chiaseeds (Rendón‐Villalobos et al, ). According to the statistical results, the ash contents of chiaseed‐ and coconut powder‐enriched flaxseed balls differed considerably within the treatments.…”

Section: Resultssupporting

confidence: 79%

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Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Hafeez

Ahmad

Amir

et al. 2019

J Food Process Preserv

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Flaxseed composite flour enriched with 5% coconut, 5%, 10%, 15%, 20%, and 25% chiaseeds was used for the formulation of coconut–flaxseed balls. The chiaseeds enrichment effect was evaluated for physicochemical and sensory properties of coconut–flaxseed balls. Bioactive phenolics content and antioxidant activity were also determined. Addition of chiaseeds increased the ash up to 4.1%, crude fiber up to 33%, and nitrogen‐free extract up to 12.9% in the product along with improving the mineral profile for iron, magnesium, manganese, and zinc content up to 50.8, 4,010.1, 34.1, and 60.2 ppm, respectively. Sensory evaluation of coconut–flaxseed balls showed that product was acceptable with a good score of color, taste, and overall acceptability. A product rich in fiber and low in fat content possesses nutraceutical properties. Therefore, it is concluded that the nutritional value of flaxseed balls can be improved with the enrichment of chiaseeds. Practical applications The enrichment of chiaseeds and coconut powder in whole flaxseed flour can produce nutritionally rich and high‐energy product that can be very useful for the people suffering from malnourishment or facing some natural disaster. Industries can utilize these ingredients to produce super nutritious food items that can provide instant energy to the suffering people or malnourished people along with all other functional ingredients that can provide enormous health benefits including the reduced risk of different type of cancers, cardiovascular diseases, it can help to reduce weight due to the high amount of dietary fibers. This work provides data to a nutritionist to look upon the beneficial omega‐3 fats in flaxseed and chiaseeds and promote the usage of these ingredients.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 79%

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Hafeez

Ahmad

Amir

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

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“…A study by Sandoval‐Oliveros and Paredes‐Lopez () has shown that proximate composition of chia seeds is in agreement with our results. Rendon‐Villalobos and others () have demonstrated that the addition of chia seeds had a very positive effect on nutritional properties, specifically levels of proteins, lipids, and total dietary fibers in the prepared corn tortillas.…”

Section: Resultsmentioning

confidence: 98%

Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

Radočaj

Dimić

Tsao

2014

Journal of Food Science

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Hemp seed oil press-cake as a by-product of cold-pressed oil processing and brown rice flour were used to design a functional gluten-free snack-type product-savory crackers. All crackers were high in minerals, fibers, and omega-3 fatty acids with a desirable omega-6/omega-3 fatty acids ratio. Green tea leaves were added to improve antioxidant activity, which greatly contributed to their functional properties. This qualified the crackers as a healthy snack with a minimal content saturated fatty acids and an abundance of polyunsaturated and monounsaturated fatty acids that originated from chia seeds residual oil present in the hemp flour.

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“…In 2000, the US Dietary Guidelines recommend that chia seed can be used as a primary food not exceeding 48 g/day. Chia is commonly consumed as salad from chia sprout, in beverages, cereals, and salad dressing from the seed, or it is eaten raw [41, 42]. The European Commission approved the use of chia seed in bread products with a limit of not more than 5%.…”

Section: Market Potential and Commercial Application Of Chia Seedmentioning

confidence: 99%

The Promising Future of Chia,Salvia hispanicaL.

Ali

Yeap

et al. 2012

Journal of Biomedicine and Biotechnology

192

107

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With increasing public health awareness worldwide, demand for functional food with multiple health benefits has also increased. The use of medicinal food from folk medicine to prevent diseases such as diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Seed from Salvia hispanica L. or more commonly known as chia is a traditional food in central and southern America. Currently, it is widely consumed for various health benefits especially in maintaining healthy serum lipid level. This effect is contributed by the presence of phenolic acid and omega 3/6 oil in the chia seed. Although the presence of active ingredients in chia seed warrants its health benefits, however, the safety and efficacy of this medicinal food or natural product need to be validated by scientific research. In vivo and clinical studies on the safety and efficacy of chia seed are still limited. This paper covers the up-to-date research on the identified active ingredients, methods for oil extraction, and in vivo and human trials on the health benefit of chia seed, and its current market potential.

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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

Cited by 39 publications

References 34 publications

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

The Promising Future of Chia,Salvia hispanicaL.

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