Gelling Properties of Chia Seed and Flour

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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...

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Bibliographic Details
Main Authors:	Coorey, Ranil, Tjoe, A., Jayasena, Vijay
Format:	Journal Article
Published:	Wiley-Blackwell Publishing, Inc. 2014
Subjects:	viscosit chia omega-3 fatty acid functional properties gel emulsion
Online Access:	http://hdl.handle.net/20.500.11937/26033

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