Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (Salvia hispanica L.) in Mango Beverage and Mango Flavored Beverage

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.

Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya

In the recent past, there has been an increased uptake of chia seeds (Salvia hispanica L.) by consumers resulting in the increased adoption of chia farming, particularly in Kenya whereby most farmers are practising subsistence farming and a few farming it commercially. The widespread farming of chia seeds in Kenya translates to increased uptake at household level while offering a niche for industrial processing of chia seeds necessitating the need for studies on physical, total phenolic and flavonoid properties of chia seeds grown in Kenya. The physical, total phenolic and flavonoid properties of chia seeds from two chia planning seasons April to August 2019 and September to December 2019 were evaluated. The physical attributes (length, width and thickness) were determined using a digital vernier calliper while proximate components were determined using AOAC standard methods. The Quencher procedure was used to determine the total phenolic and flavonoid contents. Chia seeds revealed a length of 1.82 to 2.32 (mm), a width of 1.15 to 1.31 (mm) and a thickness of 0.77 to 0.88 (mm). The percentage moisture content of chia seeds was 7.23 to 10.67, percentage of crude fat was 31.48 to 42.45, percentage of crude ash was 3.63 to 6.82, and percentage of crude fibre was 30.95 to 38.65 and percentage of crude protein was17.82 to 28.97. The total phenolic content observed for chia seeds was 0.73 to 0.87 mg GAE g-1 while total flavonoid content was 0.39 to 0.57 mg GAE g-1. The proximate components of chia seeds varied significantly (p < 0.05) based on the chia planting season while the physical properties, total phenolics and total flavonoid contents did not vary significantly.

Chia (<i>Salvia hispanica</i>L.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk

Chia seed oil (Salvia hispanica 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 quality and sensory evaluation of ice milk. In treatments T1, T2, T3, and T4, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% milk fat). All treatments were stored at -18°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.

Compositional characteristics and oxidative stability of chia seed oil(Salvia hispanica L)

Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the total.The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined.In addition,tocols,chlorophylls and carotenoids were measured in the oil.Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column.Storage under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase material.Total tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of oil.Stripping removed all the minor components including tocopherols,chlorophylls and carotenoids.Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.

A robust stripping method for the removal of minor components from edible oils

Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components.However,this method is time consuming,which may lead to oil oxidation.Thus,in the present study,the oils of camelina seed,chia seed,sophia seed,corn,olive,and a docosahexaenoic acid single cell oil(DHASCO)were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols,carotenoids,and chlorophylls as well as their oxidative stability.The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol,chlorophylls and carotenoids and this was as effective as column chromatographic method.Thus,the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.