Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used...Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.展开更多
Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process...Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process in China, and envis- aged how to solve the late blooming period and low yield appeared during the planting process. Emphasis was laid on the introduction of the research progress of efficacy constituents and health care value of Chia seeds with the aim to take full advantage of S. hispanica.展开更多
We assessed different rootstocks and grafting techniques to clonally propagate mastic tree （Pistacia lentiscus var. chia）. Mastic tree is a dioecious tree but the quantity and quality of the resin secreted by female...We assessed different rootstocks and grafting techniques to clonally propagate mastic tree （Pistacia lentiscus var. chia）. Mastic tree is a dioecious tree but the quantity and quality of the resin secreted by female trees are very low; therefore, male trees that are clonally propagated are used to establish commercial plantations for mastic production. Conventional long branch cuttings for clonal production requires too much materials and has a very low rooting rate. Rooting with tissue culture and green cuttings has also failed outdoors. Grafting of mastic on other Pistacia species has not been tried so far; therefore, this study was aimed at developing grafting methods for the clonal propagation of mastic. P. atlantica and P. lentiscus rootstocks were grafted from 15 February to 15 October every 15 days using three grafting methods and a two-factor randomized block trial design. Early spring （15 February-15 March） proved to be the best time for grafting using either of the rootstocks. The highest grafting success was attained using the scions grafted on P. atlantica from 15 February to 15 March. The best bud-burst percentage was obtained using P. atlantica and P. lentiscus rootstocks.展开更多
Pear ring rot,caused by the pathogenic fungi Botryosphaeria dothidea,seriously affects pear production.While the infection-induced reactive oxygen species(ROS)burst of infected plants limits the proliferation of B.dot...Pear ring rot,caused by the pathogenic fungi Botryosphaeria dothidea,seriously affects pear production.While the infection-induced reactive oxygen species(ROS)burst of infected plants limits the proliferation of B.dothidea during the early infection stage,high ROS levels can also contribute to their growth during the later necrotrophic infection stage.Therefore,it is important to understand how plants balance ROS levels and resistance to pathogenic B.dothidea during the later stage.In this study,we identified PbrChiA,a glycosyl hydrolases 18(GH18)chitinase-encoding gene with high infection-induced expression,through a comparative transcriptome analysis.Artificial substitution,stable overexpression,and virus induced gene silencing(VIGS)experiments demonstrated that PbrChiA can positively regulate pear resistance as a secreted chitinase to break down B.dothidea mycelium in vitro and that overexpression of PbrChiA suppressed infection-induced ROS accumulation.Further analysis revealed that PbrChiA can bind to the ectodomain of PbrLYK1b2,and this interaction suppressed PbrLYK1b2-mediated chitin-induced ROS accumulation.Collectively,we propose that the combination of higher antifungal activity from abundant PbrChiA and lower ROS levels during later necrotrophic infection stage confer resistance of pear against B.dothidea.展开更多
Chia seeds played an important role in different ethnic group＇s diet at pre-Hispanic times. Later, it was domesticated due to high demand by the population and nowadays it＇s cultivated in several states of Mexico. H...Chia seeds played an important role in different ethnic group＇s diet at pre-Hispanic times. Later, it was domesticated due to high demand by the population and nowadays it＇s cultivated in several states of Mexico. However, seeds are not part of the Mexican average diet. The aim of this research was to asses Chia seed＇s macronutrients and promote consumption among population to decrease malnutrition. Chia seeds were collected at Puebla State （2015） and analyzed according to AOAC [1] methods. Data obtained （g/100 g dry basis） were： proteins 18.51%; lipids 31.33%; minerals 4.45%; fiber 24.45%; soluble carbohydrates 21.38%. Chia seeds absorb water about ten times its weight, is gluten free and contain a good amount of proteins, indispensable for human life In addition, Chia seeds have a balanced amount of polyunsaturated essential lipids, which are important for brain function, minerals, fiber and soluble carbohydrates. Chia seeds are available all year and are well accepted by all social groups, therefore it could be a good option to improve human health.展开更多
This study aimed to characterize the physical-chemical and biological properties of pectin(PC)/chia seed mucilage(CM)membranes.PC/CM[100/0(control),80/20%,60/40%,and 40/60%w/w]membranes were prepared using the casting...This study aimed to characterize the physical-chemical and biological properties of pectin(PC)/chia seed mucilage(CM)membranes.PC/CM[100/0(control),80/20%,60/40%,and 40/60%w/w]membranes were prepared using the casting method.The membranes(PC/CM)were thin,yellow,lightly opaque(≈10%)and capable of blocking light UVB(between 66 at 52%).SEM analysis showed the presence of aggregates in the shape of a sphere(≈13μm)and ovoid(≈25μm).The proportion of 80/20 showed an increase in tensile strength(29%)and elastic modulus(19%)when compared to the control.FTIR analysis exhibited intermolecular interactions between PCPC,PC-CM,and CM-CM in the membranes.The thermal analysis(600°C)showed a slight improvement in the percentage of residual mass-loss of 3.31%(80/20)that control.The 40/60 membrane showed the lowest percentage of hemolysis(2.94%)but limited human albumin adsorption capacity.These results suggested that the blend PC/CM may be considered as a biomaterial for medical applications.展开更多
α-Linolenic acid(ALA,18:3Δ9,12,15)is an essential fatty acid for humans since it is the precursor for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids(LC-PUFA).Modern people generally suffer from d...α-Linolenic acid(ALA,18:3Δ9,12,15)is an essential fatty acid for humans since it is the precursor for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids(LC-PUFA).Modern people generally suffer from deficiency of ALA because most staple food oils are low or lack ALA content.Biotechnological enrichment of ALA in staple oil crops is a promising strategy.Chia(Salvia hispanica)has the highest ALA content in its seed oil among known oil crops.In this study,the FAD2 and FAD3 genes from chia were engineered into a staple oil crop,oilseed rape(Brassica napus),via Agrobaterium tumefaciens-mediated transformation of their LP4-2A fusion gene construct driven by the seed-specific promoter P_(NapA).In seeds of T0,T1,and T2 lines,the average ALA contents were 20.86,23.54,and 24.92%,respectively,which were 2.21,2.68,and 3.03 folds of the non-transformed controls(9.42,8.78,and 8.22%),respectively.The highest seed ALA levels of T0,T1,and T2 plants were 38.41,35.98,and 39.19%respectively,which were 4.10-4.77 folds of the respective controls.FA-pathway enzyme genes(BnACCD,BnFATA,BnSAD,BnSCD,BnDGAT1,BnDGAT2,and BnDGAT3)and positive regulatory genes(BnWRI1,BnLEC1,BnL1L,BnLEC2,BnABI3,BnbZIP67,and BnMYB96)were all significantly up-regulated.In contrast,BnTT1,BnTT2,BnTT8,BnTT16,BnTTG1,and BnTTG2,encoding negative oil accumulation regulators but positive secondary metabolism regulators,were all significantly down-regulated.This means the foreign ShFAD2-ShFAD3 fusion gene,directly and indirectly,remodeled both positive and negative loci of the whole FA-related network in transgenic B.napus seeds.展开更多
With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this stu...With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.展开更多
Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia ...Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia </span><span style="font-family:Verdana;">hispanica</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T</span><sub><span style="font-family:Verdana;">1</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;">, and T</span><sub><span style="font-family:Verdana;">4</span></sub><span style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% </span><span style="font-family:Verdana;">milk fat</span><span style="font-family:Verdana;">). All treatments were stored at </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.展开更多
In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 9...In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.展开更多
文摘Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.
文摘Botanical traits, genetic resources and cultivation of Salvia hispanica L. were reviewed in the article, which introduced the reasons why S. hispanica had late blooming period and low yield during the planting process in China, and envis- aged how to solve the late blooming period and low yield appeared during the planting process. Emphasis was laid on the introduction of the research progress of efficacy constituents and health care value of Chia seeds with the aim to take full advantage of S. hispanica.
基金financially supported by the Aegean Forestry Research Institute(No.15.2110/2008-2010)zmir Regional Directorate of Forestry
文摘We assessed different rootstocks and grafting techniques to clonally propagate mastic tree （Pistacia lentiscus var. chia）. Mastic tree is a dioecious tree but the quantity and quality of the resin secreted by female trees are very low; therefore, male trees that are clonally propagated are used to establish commercial plantations for mastic production. Conventional long branch cuttings for clonal production requires too much materials and has a very low rooting rate. Rooting with tissue culture and green cuttings has also failed outdoors. Grafting of mastic on other Pistacia species has not been tried so far; therefore, this study was aimed at developing grafting methods for the clonal propagation of mastic. P. atlantica and P. lentiscus rootstocks were grafted from 15 February to 15 October every 15 days using three grafting methods and a two-factor randomized block trial design. Early spring （15 February-15 March） proved to be the best time for grafting using either of the rootstocks. The highest grafting success was attained using the scions grafted on P. atlantica from 15 February to 15 March. The best bud-burst percentage was obtained using P. atlantica and P. lentiscus rootstocks.
基金This work has been supported by the National Key Research and Development Program of China(2018YFD1000300)the National Science Foundation of China(31872070,32072538),Fundamental Research Funds for the Central Universities(JCQY201901)+1 种基金the Earmarked Fund for China Agriculture Research System(CARS-28)the Jiangsu Agriculture Science and Technology Innovation Fund(SCX(22)3215).Bioinformatic analysis was supported by the Bioinformatics Center of Nanjing Agricultural University.We also thank Dr Jianming Zeng(University of Macao),and all the members of his bioinformatics team,biotrainee,for generously sharing their experience and codes.
文摘Pear ring rot,caused by the pathogenic fungi Botryosphaeria dothidea,seriously affects pear production.While the infection-induced reactive oxygen species(ROS)burst of infected plants limits the proliferation of B.dothidea during the early infection stage,high ROS levels can also contribute to their growth during the later necrotrophic infection stage.Therefore,it is important to understand how plants balance ROS levels and resistance to pathogenic B.dothidea during the later stage.In this study,we identified PbrChiA,a glycosyl hydrolases 18(GH18)chitinase-encoding gene with high infection-induced expression,through a comparative transcriptome analysis.Artificial substitution,stable overexpression,and virus induced gene silencing(VIGS)experiments demonstrated that PbrChiA can positively regulate pear resistance as a secreted chitinase to break down B.dothidea mycelium in vitro and that overexpression of PbrChiA suppressed infection-induced ROS accumulation.Further analysis revealed that PbrChiA can bind to the ectodomain of PbrLYK1b2,and this interaction suppressed PbrLYK1b2-mediated chitin-induced ROS accumulation.Collectively,we propose that the combination of higher antifungal activity from abundant PbrChiA and lower ROS levels during later necrotrophic infection stage confer resistance of pear against B.dothidea.
文摘Chia seeds played an important role in different ethnic group＇s diet at pre-Hispanic times. Later, it was domesticated due to high demand by the population and nowadays it＇s cultivated in several states of Mexico. However, seeds are not part of the Mexican average diet. The aim of this research was to asses Chia seed＇s macronutrients and promote consumption among population to decrease malnutrition. Chia seeds were collected at Puebla State （2015） and analyzed according to AOAC [1] methods. Data obtained （g/100 g dry basis） were： proteins 18.51%; lipids 31.33%; minerals 4.45%; fiber 24.45%; soluble carbohydrates 21.38%. Chia seeds absorb water about ten times its weight, is gluten free and contain a good amount of proteins, indispensable for human life In addition, Chia seeds have a balanced amount of polyunsaturated essential lipids, which are important for brain function, minerals, fiber and soluble carbohydrates. Chia seeds are available all year and are well accepted by all social groups, therefore it could be a good option to improve human health.
基金The authors acknowledge the support of the Division of Biological Science and Health of the University of Sonora for the Project USO313006744。
文摘This study aimed to characterize the physical-chemical and biological properties of pectin(PC)/chia seed mucilage(CM)membranes.PC/CM[100/0(control),80/20%,60/40%,and 40/60%w/w]membranes were prepared using the casting method.The membranes(PC/CM)were thin,yellow,lightly opaque(≈10%)and capable of blocking light UVB(between 66 at 52%).SEM analysis showed the presence of aggregates in the shape of a sphere(≈13μm)and ovoid(≈25μm).The proportion of 80/20 showed an increase in tensile strength(29%)and elastic modulus(19%)when compared to the control.FTIR analysis exhibited intermolecular interactions between PCPC,PC-CM,and CM-CM in the membranes.The thermal analysis(600°C)showed a slight improvement in the percentage of residual mass-loss of 3.31%(80/20)that control.The 40/60 membrane showed the lowest percentage of hemolysis(2.94%)but limited human albumin adsorption capacity.These results suggested that the blend PC/CM may be considered as a biomaterial for medical applications.
基金This work was supported by the National Natural Science Foundation of China(31871549,32001441 and 32272015)the Chongqing Research Program of Basic Research and Frontier Technology,China(cstc2015jcyjBX0143)+2 种基金the Fundamental Research Funds for the Central Universities,China(XDJK2020C038)the National Key R&D Program of China(2016YFD0100506)the Young Eagles Program of Chongqing Municipal Commission of Education,China(CY220219)。
文摘α-Linolenic acid(ALA,18:3Δ9,12,15)is an essential fatty acid for humans since it is the precursor for the biosynthesis of omega-3 long-chain polyunsaturated fatty acids(LC-PUFA).Modern people generally suffer from deficiency of ALA because most staple food oils are low or lack ALA content.Biotechnological enrichment of ALA in staple oil crops is a promising strategy.Chia(Salvia hispanica)has the highest ALA content in its seed oil among known oil crops.In this study,the FAD2 and FAD3 genes from chia were engineered into a staple oil crop,oilseed rape(Brassica napus),via Agrobaterium tumefaciens-mediated transformation of their LP4-2A fusion gene construct driven by the seed-specific promoter P_(NapA).In seeds of T0,T1,and T2 lines,the average ALA contents were 20.86,23.54,and 24.92%,respectively,which were 2.21,2.68,and 3.03 folds of the non-transformed controls(9.42,8.78,and 8.22%),respectively.The highest seed ALA levels of T0,T1,and T2 plants were 38.41,35.98,and 39.19%respectively,which were 4.10-4.77 folds of the respective controls.FA-pathway enzyme genes(BnACCD,BnFATA,BnSAD,BnSCD,BnDGAT1,BnDGAT2,and BnDGAT3)and positive regulatory genes(BnWRI1,BnLEC1,BnL1L,BnLEC2,BnABI3,BnbZIP67,and BnMYB96)were all significantly up-regulated.In contrast,BnTT1,BnTT2,BnTT8,BnTT16,BnTTG1,and BnTTG2,encoding negative oil accumulation regulators but positive secondary metabolism regulators,were all significantly down-regulated.This means the foreign ShFAD2-ShFAD3 fusion gene,directly and indirectly,remodeled both positive and negative loci of the whole FA-related network in transgenic B.napus seeds.
文摘With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.
文摘Chia seed oil (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Salvia </span><span style="font-family:Verdana;">hispanica</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> and sensory evaluation of ice milk. In treatments T</span><sub><span style="font-family:Verdana;">1</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">2</span></sub><span style="font-family:Verdana;">, T</span><sub><span style="font-family:Verdana;">3</span></sub><span style="font-family:Verdana;">, and T</span><sub><span style="font-family:Verdana;">4</span></sub><span style="font-family:Verdana;">, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% </span><span style="font-family:Verdana;">milk fat</span><span style="font-family:Verdana;">). All treatments were stored at </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.
文摘In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.
