Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (<i>Salvia hispanica</i> L.) in Mango Beverage and Mango Flavored Beverage

Abstract

With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds; evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

“…Results of the current study were also compared with the color values provided by another study of Buse et al [45], which showed similar fndings, witnessing the signifcant efect of diferent microwave heat durations on the colors of the treated beverages. A slight decrease in the L * value in all treatments of chia seeds added to mango beverage was also reported by Aamer et al [33], and these results agreed with the present ones.…”

“…Visible changes in the color of whey beverage added with chia seeds were signifcantly dependent upon microwave heat treatment durations and storage days. For the values of b * , all treatments had higher values than the control; however, a change in the time of microwave treatment had a signifcant efect on a * and b * values in all studied samples, and these results are in agreement with those of Aamer et al [33].…”

“…Te high value of fat was attributed to the higher percentage of fatty acids in chia seeds, while the lower amount of moisture showed the lower perishability of chia seeds. Tese fndings were found in line with those of Otondi et al [31] Rodríguez Lara et al [32], and Aamer et al [33].…”

“…Some long-chain saturated fatty acids were also present in chia seeds, and these were palmitic and myristic acids. Tis fatty acid composition of chia seeds was also supported by earlier studies of Kulczynski et al [34], Hernandez-Pérez et al [35], and Aamer et al [33]. [36], with slight modifcations.…”

“…Te method used by Aamer et al [33] was adjusted to ascertain the fatty acid composition of chia seeds. After being ground to 100 g, the chia seeds were extracted three times using 0.5 L of n-hexane at 60 °C for four hours.…”