Pasting and rheological properties of chia composites containing barley flour

Abstract

The unique chia-barley composites contain omega-3 polyunsaturated fatty acids (x-3 PUFAs) from chia and high b-glucan content from barley that are well known for lowering blood cholesterol and preventing coronary heart disease. The pasting and rheological properties of chia and barley composites were characterised using Rapid Visco Analyser followed by an advanced rheometer. Shear-thinning properties were observed for all the composites. The pasting and rheological properties of the products were not greatly influenced by 10% or 20% ground chia replacements but showed differences at the 50% replacement level. The results suggested that the elastic properties of chia-barley composites 1:1 with chia were improved by the chia component. Also, the chia-barley composites gave improved water-holding capacities, particularly at the 50% level. Whole chia seeds are not easily utilised because of their hard coat. These fine particle composites should be helpful for preparing functional food products having enhanced health benefits.

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

“…The G′ and G″ represent the elastic and viscous nature of a material, respectively. Tan δ is a rheological parameter that shows the contributions of elastic and viscous components to the rheological properties of the materials (Inglett et al ., ). Also, tan δ = 1 means G′ = G″, tan δ < 1 represents G′ > G″ and tan δ > 1 indicates G′ < G″ (Inglett et al ., ).…”

“…Tan δ is a rheological parameter that shows the contributions of elastic and viscous components to the rheological properties of the materials (Inglett et al ., ). Also, tan δ = 1 means G′ = G″, tan δ < 1 represents G′ > G″ and tan δ > 1 indicates G′ < G″ (Inglett et al ., ). According to Singh & Singh (), lower tan δ value is an indication of a more elastic structure of wheat dough.…”

Pasting characteristics of wheat-chia blends

“…2) informs about acceptable amylolytic activity and possibility of standard usage of such wheat flour in bakery process. Contrasted to the control, addition of both studied chia types thickened flour water suspension significantly, comparably to results of Inglett et al (2013Inglett et al ( , 2014) (combination of chia wholemeal with barley or oat flour, respectively). Viscous behaviour of composite flour containing CH1 was noticeably affected by chia treatment (form factor) -hydration before the test positively interacted with seed disintegration and resulted into significant viscosity increase, regardless to addition level.…”

“…Ixtaina et al (2008), Capitani et al (2012) or Iglesias-Puig and Haros (2013). Inglett et al (2013) 88% of the control.…”

Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

“…In mixtures with barley flour, relatively flat RVA profiles (i.e. without noticeable viscosity peak) were determined similarly to flaxbarley flour blends (Inglett et al 2013b).…”