Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical,Physicochemical, Techno-Functional and Antioxidant Properties |
| |
| Authors: | Juana Fernández-López Raquel Lucas-González Manuel Viuda-Martos Estrella Sayas-Barberá José Angel Pérez-Alvarez |
| |
| Institution: | 1.IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela,Miguel Hernández University,Alicante,Spain |
| |
| Abstract: | The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made: proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activity. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
