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Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums Ciênc. Tecnol. Aliment.
Segura-Campos,Maira; Acosta-Chi,Zaidy; Rosado-Rubio,Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David.
The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrocolloids; Rheology; Supercritical fluid extraction; Fats and oils; Functional properties.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400009
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