期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 1, 页码 168-173出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2008.05.012
关键词
Chia; Salvia hispanica; Dietary fiber; Physicochemical properties; Functional properties
An evaluation was done of some physicochemical properties of a fiber-rich fraction (FRF) obtained by dry processing of defatted chia (Salvia hispanica) flour. The fiber-rich fraction (FRF) had 29.56 g/100 g crude fiber content and 56.46 g/100 g total dietary fiber (TDF) content, of which 53.45 g/100 g was insoluble dietary fiber (IDF) and 3.01 g/100 g was soluble dietary fiber (SDF). The FRF water-holding capacity was 15.41 g/g, its water absorption capacity 11.73 g/g, and its organic molecule absorption capacity 1.09 g/g. The FRF also had low oil-holding (2.02 g/g) and water adsorption (0.3 g/g) capacities. Emulsifying activity in this fraction was 53.26% and emulsion stability was 94.84%. Its evaluated antioxidant activity was 488.8 mu mol/L Trolox equivalents/g FRF, which is higher than for many cereals and similar to drinks such as wine, tea, coffee and orange juice. The chia FRF values for the evaluated properties, particularly for water-holding, oil-holding and organic molecule absorption capacity, suggest it could be a useful ingredient in dietetic products such as baked and fried foods, among others. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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