Nutrient Composition of Fresh Pasta Enriched with Chia (Salvia hispanica L.)

Aja, Silvia

doi:10.3390/blsf2022017003

Cited by 3 publications

(6 citation statements)

References 7 publications

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“…The taste of processed cheeses with 0.5 and 1% addition of chia seeds was rated similarly to that of the control cheeses. The feasibility of supplementing food products with chia seeds, and the lack of adverse effects of this supplementation even at the inclusion level of 10%, was demonstrated by Aja and Haros [25]. In contrast, a reduction in the sensory acceptability of ice cream with 0.8% addition of powdered chia seeds was reported by Ürkek [51].…”

Section: Sensory Quality Of Processed Cheesesmentioning

confidence: 98%

“…Chia seeds are also a rich source of protein (15-24%), dietary fiber (both oligosaccharides and polysaccharides, such as cellulose, hemicelluloses, pectic substances, and gums, 30-34%), carbohydrates (26-41%), minerals (especially calcium and magnesium), and vitamins. They also contain bioactive compounds, such as phenolic acids (gallic acid, caffeic acid, ferulic acid, p-coumaric acid), depsides (chlorogenic acid, rosmarinic acid), flavonoids, isoflavones, catechin derivatives, tannins, phytates, carotenoids, and sterols [24][25][26][27]. Studies based on in vitro assays and animal and human models have proven that chia seeds exhibit neuroprotective, hepatoprotective, cardioprotective, hypotensive, anti-inflammatory, antioxidant, anti-diabetic, and anti-atherosclerotic properties [24,27].…”

Section: Introductionmentioning

confidence: 99%

“…Due to these properties, chia seeds are exploited in the food industry as thickeners, emulsifiers, stabilizers, or anti-freezing agents. Because of their high nutritional value, their nutritional and health benefits in the prevention and treatment of lifestyle-related diseases, and also due to technological reasons, they are eagerly incorporated into the recipes of certain food products [25,26]. In 2009, the European Food Safety Authority issued a positive opinion on the safe use of chia seeds in the food industry [28].…”

Section: Introductionmentioning

confidence: 99%

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The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

Garbowska

Berthold-Pluta

Stasiak-Różańska

et al. 2023

Foods

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Processed cheeses (PC) are products resulting from the mixing and melting of rennet cheese, emulsifying salts, water, and possibly various additional ingredients. They are considered good vehicles for new ingredients, including plant-based ones. In addition to the health-promoting effects of plant-based ingredients, some of them can also affect positively the quality characteristics of PC (e.g., texture, taste, and consistency) and their addition may reduce the amount of emulsifying salts used. The aim of the study was to determine the possibility of the addition of 0.5, 1.0, 2.0, and 3.0% white mulberry (M), chia (Ch), green barley (GB), or spirulina (S) to PC and the effects on selected characteristics of these products (chemical composition, pH, water activity, color parameters, texture, and sensory properties). In all PC variants, a significance decrease in the dry matter content was observed with an increase in the additive level. The use of plant-based additives allowed us to reduce the addition of emulsifying salts by 50% compared to their typical amounts and the share of rennet cheese in the PC recipe by approximately 18%, which had a beneficial effect on the nutritional value of these products. The use of 3% GB, Ch, or M as additives to PC enabled a reduction in its sodium content by 27, 27, and 42%, respectively, compared to the control cheese. Among the tested additives, GB caused the greatest increase in the hardness of PC (even at the amount of 0.5%), indicating that is beneficial and can be used in the production of sliced PC. All the additives either significantly reduced the adhesiveness of PC or had no effect on this parameter. In terms of sensory characteristics, the highest acceptable addition of GB was 0.5%, and that for S and Ch was 1%, while the addition of M, even at 3%, was assessed very positively. The results of this research may be helpful in the development of new recipes for processed cheeses obtained in industrial conditions.

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Section: Sensory Quality Of Processed Cheesesmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

Garbowska

Berthold-Pluta

Stasiak-Różańska

et al. 2023

Foods

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“…As chia seeds possess outstanding fatty acids composition, these are considered a "powerhouse of omega fatty acids". In contrast, quinoa contains 10-fold lower contents of omega-3 of up to 6.7% of fat than chia seeds [2,27]. In addition, the high amount of polyunsaturated fatty acids helps in improving immunity and preventing heart disease [81].…”

Section: Chia Seeds and Its Characteristicsmentioning

confidence: 99%

“…Nowadays, people are more conscious about their eating patterns, such as what they eat and whether they eat healthy foods. So, in the era of healthy eating, foods with excellent nutritional benefits play a vital role as they provide nourishment to the human body for growth and development and, in addition to this, help in preventing various chronic diseases [1][2][3][4]. Today, non-communicable diseases such as cancer, cardiovascular diseases, and diabetes are increasing faster.…”

Section: Introductionmentioning

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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Distinction of chia varieties in vivo and in vitro based on the flow cytometry and rosmarinic acid production

Motyka,

Szopa,

Ochatt

2024

Appl Microbiol Biotechnol

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Flow cytometry has made a significant contribution to the study of several complex fundamental mechanisms in plant cytogenetics, becoming a useful analytical tool to understand several mechanisms and processes underlying plant growth, development, and function. In this study, the genome size, DNA ploidy level, and A-T/G-C ratio were measured for the first time for two genotypes of chia, Salvia hispanica, an herbaceous plant commonly used in phytotherapy and nutrition. This study also evaluated, for the first time by flow cytometry, the capacity to produce organic acids of tissues stained with LysoTracker Deep Red after elicitation with either yeast extract or cadmium chloride. Rosmarinic acid content differed between the two chia varieties treated with different elicitor concentrations, compared with non-elicited plant material. Elicited tissues of both varieties contained a higher content of rosmarinic acid compared with non-elicited cultures, and cadmium chloride at 500 μM was much better than that at 1000 μM, which led to plant death. For both genotypes, a dose-response was observed with yeast extract, as the higher the concentration of elicitor used, the higher rosmarinic acid content, resulting also in better results and a higher content of rosmarinic acid compared with cadmium chloride. This study demonstrates that flow cytometry may be used as a taxonomy tool, to distinguish among very close genotypses of a given species and, for the first time in plants, that this approach can also be put to profit for a characterization of the cytoplasmic acid phase and the concomitant production of secondary metabolites of interest in vitro, with or without elicitation. Key points • Genome size, ploidy level, A-T/G-C ratio, and cytoplasm acid phase of S. hispanica • Cytometry study of cytoplasm acid phase of LysoTracker Deep Red-stained plant cells • Yeast extract or cadmium chloride elicited rosmarinic acid production of chia tissues Graphical Abstract

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Nutrient Composition of Fresh Pasta Enriched with Chia (Salvia hispanica L.)

Cited by 3 publications

References 7 publications

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

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

Distinction of chia varieties in vivo and in vitro based on the flow cytometry and rosmarinic acid production

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