Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum
Joint Authors
Rosado-Rubio, J. Gabriel
Betancur-Ancona, David A.
Chel-Guerrero, Luis A.
Segura-Campos, Maira Rubi
Ciau-Solís, Norma
Source
International Journal of Food Science
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-03-23
Country of Publication
Egypt
No. of Pages
5
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content.
Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems.
The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives.
The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG).
Proximal composition and physicochemical characterization showed these fractions to be different (P<0.05).
The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber).
The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber).
In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type.
PDCG had more viscosity than FCG.
Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry.
American Psychological Association (APA)
Segura-Campos, Maira Rubi& Ciau-Solís, Norma& Rosado-Rubio, J. Gabriel& Chel-Guerrero, Luis A.& Betancur-Ancona, David A.. 2014. Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-5.
https://search.emarefa.net/detail/BIM-456601
Modern Language Association (MLA)
Segura-Campos, Maira Rubi…[et al.]. Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. International Journal of Food Science No. 2014 (2014), pp.1-5.
https://search.emarefa.net/detail/BIM-456601
American Medical Association (AMA)
Segura-Campos, Maira Rubi& Ciau-Solís, Norma& Rosado-Rubio, J. Gabriel& Chel-Guerrero, Luis A.& Betancur-Ancona, David A.. Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-5.
https://search.emarefa.net/detail/BIM-456601
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-456601