Gelling Properties of Chia Seed and Flour
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...
| Main Authors: | , , |
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| Format: | Journal Article |
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Wiley-Blackwell Publishing, Inc.
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/26033 |
| _version_ | 1848751871102025728 |
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| author | Coorey, Ranil Tjoe, A. Jayasena, Vijay |
| author_facet | Coorey, Ranil Tjoe, A. Jayasena, Vijay |
| author_sort | Coorey, Ranil |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T07:59:36Z |
| format | Journal Article |
| id | curtin-20.500.11937-26033 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:59:36Z |
| publishDate | 2014 |
| publisher | Wiley-Blackwell Publishing, Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-260332017-10-02T02:28:10Z Gelling Properties of Chia Seed and Flour Coorey, Ranil Tjoe, A. Jayasena, Vijay viscosit chia omega-3 fatty acid functional properties gel emulsion 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. 2014 Journal Article http://hdl.handle.net/20.500.11937/26033 10.1111/1750-3841.12444 Wiley-Blackwell Publishing, Inc. restricted |
| spellingShingle | viscosit chia omega-3 fatty acid functional properties gel emulsion Coorey, Ranil Tjoe, A. Jayasena, Vijay Gelling Properties of Chia Seed and Flour |
| title | Gelling Properties of Chia Seed and Flour |
| title_full | Gelling Properties of Chia Seed and Flour |
| title_fullStr | Gelling Properties of Chia Seed and Flour |
| title_full_unstemmed | Gelling Properties of Chia Seed and Flour |
| title_short | Gelling Properties of Chia Seed and Flour |
| title_sort | gelling properties of chia seed and flour |
| topic | viscosit chia omega-3 fatty acid functional properties gel emulsion |
| url | http://hdl.handle.net/20.500.11937/26033 |