Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content

Suleiman, Rashid A.; Xie, Kongliang; Rosentrater, Kurt A.

doi:10.13031/aea.13142

Cited by 8 publications

(10 citation statements)

References 45 publications

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“…Meanwhile the imported seeds had a black or deep dark yellow color similar to that of dark coffee. Suleiman et al (2015) showed that the lightness degree (L*), redness (a*) and yellowness (b*) of chia seed color differed from 41.3 to 42, 3.19 to 3.61 and 7.43 to 8.61, respectively. The levels of these color attributes increased with rise of seed moisture from 10 to 20%.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Mohammed

El-Razek

Bekhet

et al. 2019

Egypt. J. Food Sci.

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Nowadays lake of food security is one of the major world problems. Underutilized crops rich in essential nutrients may considered as an alternative to cover the shortage of staple ones and help in covering the food demand (Nandal andBhardwaj, 2014 andPearl &Burke, 2014). According to Dansi et al. (2012) chia seed is an underutilized and neglected crop. It is rich in nutrients with medicinal value, able to help in treating malnutrition and improve the health status of populations.Chia plant (Salvia hispanica L.) belongs to Lamiaceae family, and Mexico and Guatemala as a native origin. It grows in light to medium clay and sandy soils and even in arid lands with good drainage. It is semi-tolerant to acid soils and drought. The leaves of the plant contain essential oils that act as insect repellents, thus chia can be grown without pesticides. The commercial yield per hectare is ranged from 500 to 600 kg of seeds with trading price varied from 800 to 1200 US $ per ton (Peperkamp, 2014 andSegura-Campos et al., 2014).The seeds of this plant used for different purposes as a human food for about 5500 years with corn in Mexico and preparation of folk medicines in Southern California in USA D UE to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 80% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.

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Section: Resultsmentioning

confidence: 99%

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Mohammed

El-Razek

Bekhet

et al. 2019

Egypt. J. Food Sci.

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“…Increase in W1000, observed and the same trend was reported for chia seeds, kaniwa, farro and triticale by Suleiman et. al., (2015).…”

Section: One Thousand Seed Weightsupporting

confidence: 86%

“…The average maximum seed length and width were 1.20 ± 0.22mm and 1.10 ± 0.20 respectively. These values are less than the range of values obtained from chia seeds but slightly higher than the values obtained for kaňiwa (Suleiman et. al., 2015).…”

Section: Seed Dimensionscontrasting

confidence: 73%

“…The closure below the hopper was opened, and the ground samples were allowed to flow freely into the vessel. Then the top was leveled in a zigzag motion, and the weight of the ground was measured (Suleiman et al, 2015;Singh and Goswami, 1996;Cetin, 2007;Paksoy and Aydin, 2004).…”

Section: Bulk Densitymentioning

confidence: 99%

“…Assumptions made for fish feed productionThe system boundary for LCA does not include the transportation or emissions from freightTable 3.2. List of ingredients for fish feed production -Rainbow trout(Suleiman et al, 2015;Fallahi et al, 2012) Table 3.3. Variable costs input as determined by TEA for fish feed production There has been an increase in the population of people opting for gluten-free diets.…”

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confidence: 99%

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Evaluation of physiochemical properties and applications of grain flour

Ozoh

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Amaranth grain is gluten free and has high levels of protein. The total mineral content of amaranth grain is generally greater than that observed in conventional grains. This study focused on amaranth milling with three different mills (burr mill, roller mill, and nutrimill), with three corrugations (0.002 in., 0.005 in. and 0.010 in.) and three moisture levels (10%, 20%, and 24% w.b.). The following physical properties were measured in the grain: seed dimension, one thousand seed weight, and moisture content before and after tempering. The following physical properties were measured in the flour: mean particle size, bulk density, color, angle of repose, moisture content, thermal conductivity, thermal diffusivity, and specific heat capacity. Results show that one thousand seed weight (W1000) of the amaranth grains increased linearly with an increase in moisture content, from 0.75 to 0.88 grams. The mean particle size of the flour increased with an increase in moisture content. It was observed that changes in the physical properties correlated with moisture content. The results of this study give understanding of changes that ought to be considered in the processing and handling of amaranth flour. These results will be relevant when incorporating amaranth flour into gluten-free food products.

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Structural, physical, and engineering properties of cereal grains and grain products

Rosentrater¹,

Bucklin²

2022

Storage of Cereal Grains and Their Products

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Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content

Cited by 8 publications

References 45 publications

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Evaluation of physiochemical properties and applications of grain flour

Structural, physical, and engineering properties of cereal grains and grain products

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