Pasting characteristics of wheat-chia blends

Švec, Ivan; Hrušková, M.; Jurinová, Ivana

doi:10.1016/j.jfoodeng.2015.04.030

Cited by 9 publications

(4 citation statements)

References 20 publications

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“…Presence of mucilage and fiber in both chia seed fractions help in keeping the dimension and weight of biscuits nearly close to the control product. Svec et al (2016) found that addition of 10% chia seed flour to wheat flour during bread production caused gluten protein dilution and a decrease in bread volume. The panelists accepted the three types of biscuit.…”

Section: ) Emulsification Capacity (Ec):-results Inmentioning

confidence: 99%

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Osama

Mona

Amal

et al. 2019

Alexandria Science Exchange Journal

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The main aim of this investigation was to evaluate the meal of Egyptian chia seed (Salvia hispanica L.) as a source of bioactive components comparing with the USA imported one. The results showed slight differences in proximate composition, dietary fibers components, nutritional value, total and HPLC separated simple phenolic compounds especially, caffeic acid, gentisic, rosmarinic and cteachin between meals of local and imported chia seeds. Both meals had nearly similar amino acids pattern, in vitro protein digestibility (IVPD) (66.5 -66.9%), computed-protein efficiency ratio (C-PER) (1.1 -1.3) and biological value ( C-BV) ( 69.4 -71.6% ) , high water ( 7.5-8.5 g water /g meal), oil ( 5.1-5.3 g oil / g meal) holding capacities, good emulsification capacity (52-55 ml oil/100 g), poor foaming capacity and stability, high total (55.8-57.7%), insoluble (48.2-53.3%) , neutral detergent (43-47.2%) and acid detergent (34.2-36%) dietary fibers. The antioxidant activity as determined by DPPH and ABTS methods was relatively higher in meal of the local than imported chia seeds. Dry fractionation of chia seed meal through 100 mesh sieve gave two fractions, one rich in protein (41.5-45.5%) and others high in neutral detergent (86.5 -90.7%), acid detergent (49.01-54%) and hemicellulose (36.7-37.49%) dietary fibers. Panelists accepted the physical and sensory properties of the biscuit products containing 5% of rich protein and high fiber chia seed meal fractions. Such results indicated the successful use of chia seeds meal as a source of bioactive ingredients in preparing functional food.

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Section: ) Emulsification Capacity (Ec):-results Inmentioning

confidence: 99%

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Osama

Mona

Amal

et al. 2019

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

show abstract

“…In fact, the wheat flour used by Iglesias, Puig and Haros [ 85 ] presented lower stability values than those used by Steffolani et al [ 11 ] or Koka and Anil [ 86 ], making it easier to increase this stability. Regarding the variety of seed used, Svec et al [ 89 ] even observed that using different types of chia (white or black) modified the effect of these flours on the amylographic analysis, although, in both, the peak viscosity increased, the viscosity rise was faster and the pasting time decreased. These results coincide with what Verdu et al [ 90 ] observed by Rapid Visco Analyser (RVA), which has been attributed to the presence of mucilage.…”

Section: Dough Rheologymentioning

confidence: 99%

Bread Enrichment with Oilseeds. A Review

Lamo

2018

Foods

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The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.

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“…Later, a high amount of dietary fibre (33.9-39.9%) was reported (Capitani, Spotorno, Nolasco & Tomás, 2012). Part of this dietary fibre is is located in the epidermal cells of the fruit and may be extracted (Muñoz, Cobos, Diaz & Aguilera, 2012) and used as a thickening mucilage since it is highly hygroscopic, viscous and adhesive (Švec, Hrušková & Jurinová, 2016). The mucilage of chia can also be used as a basis for films to avoid food dehydration (Capitani, Corzo-Rios, Chel-Guerrero, Betancur-Ancona, Nolasco & Tomás, 2015, Capitani, Spotorno, Nolasco & Tomás, 2012, Muñoz, Cobos, Diaz & Aguilera, 2012, and as an additive to rice flour to improve both rheology and nutraceutical properties of gluten-free pasta (Menga, Amato, Phillips, Angelino, Morreale & Fares, 2017).…”

Section: Introductionmentioning

confidence: 99%

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds

et al. 2018

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Chia is a food plant producing seeds which have seen increasing interest owing to their health benefits. This work is the first report on the metabolite profile, total polyphenols and antioxidant activity of chia seeds, determined by ultrasound-assisted extraction, coupled with gas chromatography-mass spectrometry (UAE GC-MS). Different chia sources were compared: two commercial (black and white) and three early flowering (G3, G8 and G17) mutant genotypes. Organic extracts were mainly composed of mono- and polyunsaturated fatty acids with alpha-linolenic being the most abundant. Polar extracts contained sucrose, methylgalactoside and glucose as main sugars. Antioxidant activity and total polyphenolic content were correlated. Chemical composition and yield potential of early flowering genotypes were different from commercial chia, and while white chia showed the highest content of omega-3 fatty acids, the high content of nutraceuticals in G17 and G8 suggests them as a potential source of raw materials for the food/feed industry.

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Pasting characteristics of wheat-chia blends

Cited by 9 publications

References 20 publications

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Bread Enrichment with Oilseeds. A Review

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds

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