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J Food Sci. 2014 May;79(5):E859-66. doi: 10.1111/1750-3841.12444. Epub 2014 Apr 15.

Gelling properties of chia seed and flour.

Author information

1
School of Public Health and Curtin Health Innovation Research Inst., Curtin Univ., GPO Box U1987, Perth, Western Australia, 6845, Australia.

Abstract

Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer.

PRACTICAL APPLICATION:

Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.

KEYWORDS:

chia; emulsion; functional properties; gel; omega-3 fatty acid; viscosity

PMID:
24734892
DOI:
10.1111/1750-3841.12444
[Indexed for MEDLINE]

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