Novel constituents of <i>Salvia hispanica</i> L. (chia) nutlet mucilage and the improved <i>in vitro</i> fermentation of nutlets when ground

Ang, Main Ern; Cowley, James M.; Yap, Kuok; Hahn, Michael G.; Mikkelsen, Deirdre; Tucker, Matthew R.; Williams, Barbara A.; Burton, Rachel A.

doi:10.1039/d2fo03002k

Cited by 5 publications

(1 citation statement)

References 69 publications

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“…Processing quinoa for contaminants and saponins removal involves several approaches, including polishing, milling, cooking, germination, soaking, boiling, and steaming [101]. Processing is vital in enhancing quinoa's nutritional properties, promoting consumers' improved health conditions, and other applications [102,103]. Different processing methods impart other effects on the nutritional profile of quinoa.…”

Section: Processing Proceduresmentioning

confidence: 99%

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal¹,

Rizwana²,

Tripathi

et al. 2023

Antioxidants

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Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.

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Section: Processing Proceduresmentioning

confidence: 99%

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal¹,

Rizwana²,

Tripathi

et al. 2023

Antioxidants

View full text Add to dashboard Cite

show abstract

A systematical review of processing characteristics of chia seed: Changes in physicochemical properties and structure

Chen,

Wang

2024

Food Bioscience

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The influence of mucilage-rich flours from diverse Australian Plantago species on the pasting, storage, and gluten-free breadmaking properties of rice flour

Cowley,

Ren,

Štrkalj

et al. 2025

Food Hydrocolloids

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Novel constituents of Salvia hispanica L. (chia) nutlet mucilage and the improved in vitro fermentation of nutlets when ground

Abstract: Upon wetting, chia (Salvia hispanica L.) nutlets produce a gel-like capsule of polysaccharides called mucilage that comprises a significant part of their dietary fibre content. Seed/nutlet mucilage is often used...

Cited by 5 publications

References 69 publications

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

A systematical review of processing characteristics of chia seed: Changes in physicochemical properties and structure

The influence of mucilage-rich flours from diverse Australian Plantago species on the pasting, storage, and gluten-free breadmaking properties of rice flour

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