Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as "a source of iron and potassium", while those with chia seed hydrogel and cocoa powder could bear the additional claim "high in zinc and magnesium". Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies' hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.

Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes

Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.