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Journal articles on the topic 'Chia seed meal'

Author: Grafiati

Published: 5 June 2025

Last updated: 15 July 2025

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1

Azcona, Jorge O., Marcelo J. Schang, Pilar T. Garcia, Claudia Gallinger, Ricardo Ayerza Jr. та Wayne Coates. "Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition". Canadian Journal of Animal Science 88, № 2 (2008): 257–69. http://dx.doi.org/10.4141/cjas07081.

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Western diets are typically low in ω-3 fatty acids, and high in saturated and ω-6 fatty acids. There is a need to increase dietary ω-3 fatty acid content. Chia (Salvia hispanica L.) has the highest botanical source of alpha-linolenic acid (ALA) known, and recently has been receiving more attention because of this. Feeding ALA to animals has been shown to increase the ω-3 fatty acid content of the foods they produce, and hence offers consumers an easy way to increase their intake of ω3 fatty acids without altering their diet. Broilers were fed rapeseed, flaxseed, chia seed and chia meal to asse

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2

Strashynskyi, Ihor, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, and Andrii Marynin. "Determining the properties of chia seed meal gel." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 90–98. http://dx.doi.org/10.15587/1729-4061.2021.245505.

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Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimental

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3

Ihor, Strashynskyi, Grechko Victoria, Fursik Oksana, Pasichnyi Vasyl, and Marynin Andrii. "Determining the properties of chia seed meal gel." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 90–98. https://doi.org/10.15587/1729-4061.2021.245505.

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Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determin

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4

Strashynskiy, Ihor, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, and Andrii Marynin. "Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties." ScienceRise, no. 6 (December 30, 2021): 11–17. https://doi.org/10.21303/2313-8416.2021.002226.

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The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontroll

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5

Sharma, Parul, and Ramandeep Kaur. "Unlocking the Potential of Chia Seed: A Comprehensive Review of Its Potential Applications." European Journal of Medicinal Plants 36, no. 1 (2025): 108–23. https://doi.org/10.9734/ejmp/2025/v36i11242.

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Chia, native to Mexico and Guatemala, is now cultivated worldwide and contains 25–39% oil and 16–26% protein and is rich in omega-3 and omega-6 fatty acids, tocopherols, and phytosterols, making them valuable functional foods. This review explores various methods for extracting chia oil and analyzing its composition and properties. It also highlights the potential use of chia seed by-products in food processing, such as partially defatted chia cake or meal, which can be converted into protein concentrates and phenolic compound extracts for applications in bread, cookies, and pasta. Additionall

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6

Strashynskiy, Ihor, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, and Andrii Marynin. "Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties." ScienceRise, no. 6 (December 30, 2021): 11–17. http://dx.doi.org/10.21303/2313-8416.2021.002226.

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The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of unco

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7

Waszkowiak, Katarzyna, Krystyna Szymandera-Buszka, Marcin Kidoń, et al. "Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality." Foods 14, no. 3 (2025): 438. https://doi.org/10.3390/foods14030438.

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Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods.

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8

Chemutai, Susan, Monica Mburu, Daniel Njoroge, and Viktoria Zettel. "Effects of Ugali Maize Flour Fortification with Chia Seeds (Salvia hispanica L.) on Its Physico-Chemical Properties and Consumer Acceptability." Foods 13, no. 4 (2024): 543. http://dx.doi.org/10.3390/foods13040543.

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The study investigated the effect of incorporating whole chia seeds (WCS) and defatted chia seed flour (DCF) into whole maize meal for ugali preparation. Both were incorporated at substitution levels of 3%, 6%, and 9% separately, and the resulting treatments subjected to laboratory analysis. In addition, ugali samples were prepared from all the resulting flour formulations and subjected to consumer acceptability assessment. Incorporation of both DCF and WCS resulted in increased water absorption capacity (ranging from 0.78 to 0.98 g/mL), swelling index (ranging from 0.15 to 3.25 mL/g), and swe

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9

Radoš, Kristina, Nikolina Čukelj Mustač, Katarina Varga, et al. "Development of High-Fibre and Low-FODMAP Crackers." Foods 11, no. 17 (2022): 2577. http://dx.doi.org/10.3390/foods11172577.

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Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, swee

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10

Senna, Caroline, Luiza Soares, Mariana Buranelo Egea, and Sibele Santos Fernandes. "The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs." Molecules 29, no. 2 (2024): 440. http://dx.doi.org/10.3390/molecules29020440.

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Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the

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11

Momcilova, M. M., D. N. Gardinarska-Ivanova, D. G. Yordanov, and G. I. Zsivanovits. "Microstructure and technological properties of cooked meat sausages prepared with emulsions of vegetable oils as substitutes for animal fat." Food Research 7, no. 4 (2023): 22–29. http://dx.doi.org/10.26656/fr.2017.7(4).1030.

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This paper investigated the functional possibilities of using two types of vegetable oil emulsions of chia and grape seeds, as substitutes for animal fat in the cooked sausage formulation. Scanning electron microscopy (SEM) and texture profile analysis (TPA) were used to assess the effect of different levels of fat substitution with the chia and grape seed oils emulsions on the structural changes and the emulsion stability of sausages. A direct correlation was observed between the hardness index in the TPA analysis and the addition of the chia oil emulsion. A decrease in the adhesiveness of th

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12

Arifin, Norlelawati, Nurhani Fatihah Mohd Hanifah, and Hanis Nadia Yahya. "Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution." Malaysian Journal of Science Health & Technology 7, no. 1 (2021): 34–42. http://dx.doi.org/10.33102/mjosht.v7i1.137.

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Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitutio

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13

Mendonça, Nicole Batelli de Souza Nardelli, Sérgio Turra Sobrane Filho, David Henrique de Oliveira, et al. "Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat." Asian-Australasian Journal of Animal Sciences 33, no. 8 (2020): 1310–22. http://dx.doi.org/10.5713/ajas.19.0608.

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Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets.

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14

Mihafu, Fabian Dominicus, Beatrice Nyanchama Kiage, Andrew Nyerere Kimang’a, and Judith Kanensi Okoth. "Effect of chia seeds (Salvia hispanica) on postprandial glycaemia, body weight and hematological parameters in rats fed a high fat and fructose diet." International Journal of Biological and Chemical Sciences 14, no. 5 (2020): 1752–62. http://dx.doi.org/10.4314/ijbcs.v14i5.20.

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Chia seeds (Salvia hispanica) are currently consumed by varied populations as superfoods due to their protective, functional and antioxidant properties. The aim of this study was to determine the effect of ground chia seeds/extracts on postprandial glycaemia, body weight, hematological parameters and cellular morphology in rats. Twenty male Wistar rats were assigned into three experimental groups and a control (n =5). Each experimental group received 10 g/20 g fructose/lard. Additionally, 90 g rat pellet was fed to group 1 and 3 which was supplemented with 20 g chia seed extract, group 2 recei

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15

Uribe-Martínez, Selene, Juan Antonio Rendón-Huerta, Verónica Guadalupe Hernández-Briones, et al. "Effects of Chia Seeds on Growth Performance, Carcass Traits and Fatty Acid Profile of Lamb Meat." Animals 13, no. 6 (2023): 1005. http://dx.doi.org/10.3390/ani13061005.

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The aim of this work was to supplement a diet with chia seeds (Salvia hispanica L.) based on the requirements of finishing lambs for meat, and to analyze biometric parameters and fatty acid profiles in meat. Eighteen male Rambouillet lambs with a bodyweight of 25 kg were used. Animals were kept in individual pens with water and feed provided ad libitum. Three finishing diets were designed with the inclusion of 0, 50 and 100 g dry matter chia seeds and divided among the animals (n = 6). The experimental period lasted 60 days. The weights of the individual lambs were recorded every 14 days. At t

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16

Trisnadi, Reza Adityas. "Effect of Chia Seed Extract (Salvia Hispanica L) On Current Blood Sugar Levels and MDA Levels." Retos 50 (September 5, 2023): 826–30. http://dx.doi.org/10.47197/retos.v50.99237.

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Hyperglycemia is a condition in which the body experiences an increase in blood sugar levels and is a clinical manifestation of type 2 DM which will increase ROS so that an antioxidant imbalance occurs which results in oxidative stress, one of the biomarkers, namely MDA. Chia seeds contain high antioxidants so that they are effective in reducing oxidative stress caused by hyperglycemia in type 2 diabetes. The research study was to prove the effect of chia seed extract on GDS and MDA levels in DMT2 rats with STZ injection. The metods is experimental research with Posttest Only Control Group Des

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17

Lopez, Christelle, Hélène Sotin, Hanitra Rabesona, et al. "Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability." Foods 12, no. 1 (2023): 211. http://dx.doi.org/10.3390/foods12010211.

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Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed

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18

LAU, SOON KIAT, RAJENDRA PANTH, BYRON D. CHAVES, CURTIS L. WELLER, and JEYAMKONDAN SUBBIAH. "Thermal Inactivation Kinetics of Salmonella and Enterococcus faecium NRRL-B2354 on Whole Chia Seeds (Salvia hispanica L.)." Journal of Food Protection 84, no. 8 (2021): 1357–65. http://dx.doi.org/10.4315/jfp-20-468.

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ABSTRACT Intervention technologies for inactivating Salmonella on whole chia seeds are currently limited. Determination of the thermal inactivation kinetics of Salmonella on chia seeds and selection of an appropriate nonpathogenic surrogate will provide a foundation for selecting and optimizing thermal pasteurization processes for chia seeds. In this study, chia seed samples from three separate production lots were inoculated with a five-strain Salmonella cocktail or Enterococcus faecium NRRL-B2354 and equilibrated to a water activity of 0.53 at room temperature (25°C). After equilibration for

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19

Kiran, Kiran. "Benefits of Nutritionally Dense Super Food Chia Seeds." International Journal of Education, Modern Management, Applied Science & Social Science 07, no. 02(I) (2025): 19–22. https://doi.org/10.62823/ijemmasss/7.2(i).7468.

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The desert plant Salvia Hispanica, a member of the mint family, produces the delicious seed known as chia. The omega-3 fatty acids found in chia seeds are abundant. Because of its high antioxidant content, the seeds don't quickly decay and may be kept for extended periods of time without being rancid. In addition to calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc, it offers a lot of fibre. Chia's nutritional composition is what gives it its health advantages. By slowing digestion and lowering LDL cholesterol, its fibre may help avoid sharp spikes in blood

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20

Eshraa, Maha, Fikrat El Sahn, and Samar Aborhyem. "Potential hepato-protective effect of Salvia hispanica (chia) and Chenopodium quinoa (quinoa) in diabetic male albino rats." International Journal of Public Health Science 13, no. 3 (2025): 1325~1333. https://doi.org/10.11591/ijphs.v13i3.23628.

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Chia and quinoa seeds are novel sources of bioactive compounds that may improve lipid profile, blood glucose homeostasis, and body weight in diabetic rats. This work aims to study the effect of different percentages of chia and quinoa consumption, alone or in a mixture, compared to Metformin drug on regulating lipid profile, blood glucose level, and weight of male diabetic rats. The consumption of quinoa and chia seeds showed a significant decline in fasting blood glucose (FBG), fasting insulin level, Hemoglobin A1C (HbA1c), and Homeostatic Model Assessment for Insulin (HOMA-IR), while the bes

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21

Paiva, Emanoela Pereira de, Salvador Barros Torres, Jéssica Regiane de Oliveira Morais, Francisco Vanies da Silva Sá, and Moadir de Sousa Leite. "GERMINATION OF CHIA SEEDS IN DIFFERENT SUBSTRATES AND WATER VOLUMES." Revista Caatinga 32, no. 1 (2019): 270–75. http://dx.doi.org/10.1590/1983-21252019v32n127rc.

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ABSTRACT Water availability and substrate type are essential factors in seed germination tests, influencing imbibition and seedling development. The objective of this study was to evaluate the influence of two substrates and different water volumes on the germination and vigor of chia seeds. The experimental design was completely randomized in a 2 x 6 factorial scheme, which consisted of two substrates, paper towel (Germitest®) and blotting paper, soaked with six water volumes equivalent to 1.5, 2.0, 2.5, 3.0, 3.5, and 4.0 times their dry weight, in four replicates of 50 seeds each. Germinatio

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22

Akyol Mutlu, Aslı, Cansu Çetin Karakaş, Elif İnan-eroğlu, Gülhan Samur, and Aylin Ayaz. "Comparison of the Effects of Mid-Morning Snacks Prepared with Chia, Amaranth and Quinoa Seeds on Short-Term Satiety and Energy Intake." Hacettepe University Faculty of Health Sciences Journal 9, no. 2 (2022): 452–68. http://dx.doi.org/10.21020/husbfd.1062306.

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Objectives: The pseudo-cereals chia, amaranth, and quinoa have received increasing attention due to their advantageous nutritional features in recent years. However, their influence on subjective satiety and consecutive energy intake in humans is mainly unknown. The purpose of this research was to determine whether subjective food consumption and satiety during an open buffet meal were different after consuming test meals prepared with chia, amaranth, or quinoa seeds. Materials and Methods: Subjects (n=35) were given four mid-morning snacks in a randomized cross-over design. On various test da

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23

Komu, Clement, Monica Mburu, Daniel Njoroge, and Richard Koskei. "Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya." European Journal of Advanced Chemistry Research 2, no. 3 (2021): 21–26. http://dx.doi.org/10.24018/ejchem.2021.2.3.56.

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The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponif

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24

SORANA, CLAUDIA KELY PIRES DE MATTOS, CARLOS HENRIQUE QUEIROZ REGO, FERNANDA BRITO CARDOSO, TIAGO ROQUE BENETOLI DA SILVA, ANA CARINA DA SILVA CÂNDIDO, and CHARLINE ZARATIN ALVES. "EFFECTS OF TEMPERATURE, SUBSTRATE AND LUMINOSITY CONDITIONS ON CHIA SEED GERMINATION." Revista Caatinga 32, no. 2 (2019): 411–18. http://dx.doi.org/10.1590/1983-21252019v32n214rc.

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ABSTRACT The aim of the present study was to evaluate the effects of temperature, substrate, and luminosity on chia seeds in order to determine adequate conditions for a germination test. The experiment consisted of a completely randomized design, in a 4 × 5 × 2 factorial scheme (four substrates × five temperatures × two luminosity conditions), with four replications. The following variables were analyzed: first germination count, germination, germination speed index, and mean germination time. Germination was best at 15, 20, 25, and 30 °C for the on-paper, paper roll, and sand substrates. How

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Vasyukova, A. T., I. U. Kusova, R. A. Edvars, K. V. Lyubimova, A. E. Grigoryan, and N. V. Vasilievich. "Functional and technological properties of meat semi-finished products with BAA." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 2 (2022): 71–77. http://dx.doi.org/10.20914/2310-1202-2022-2-71-77.

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The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional purposes is substantiated. The moisture-binding, moisture-retaining and fat-retaining abilities of minced meat for the production of meat semi-finished products for functional purposes have been determined and analyzed. The optimal dose of the biolo

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Rani, Reetu, Sanjay Yadav, Surender Kumar, and Bedika Bora. "Development of chicken meat nuggets by incorporating pumpkin seed powder and chia seed powder." Indian Journal of Poultry Science 56, no. 2 (2021): 161–66. http://dx.doi.org/10.5958/0974-8180.2021.00023.4.

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27

Eshraa, Maha, Fikrat El Sahn, and Samar Aborhyem. "Potential hepato-protective effect of Salvia hispanica (chia) and Chenopodium quinoa (quinoa) in diabetic male albino rats." International Journal of Public Health Science (IJPHS) 13, no. 3 (2024): 1325. http://dx.doi.org/10.11591/ijphs.v13i3.23628.

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Chia and quinoa seeds are novel sources of bioactive compounds that may improve lipid profile, blood glucose homeostasis, and body weight in diabetic rats. This work aims to study the effect of different percentages of chia and quinoa consumption, alone or in a mixture, compared to Metformin drug on regulating lipid profile, blood glucose level, and weight of male diabetic rats. The consumption of quinoa and chia seeds showed a significant decline in fasting blood glucose (FBG), fasting insulin level, Hemoglobin A1C (HbA1c), and Homeostatic Model Assessment for Insulin (HOMA-IR), while the bes

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28

Cuevas-Glory, L., D. G. Rosel-Sosa, M. E. Ramirez-Ortiz, et al. "Chia seed oil microencapsulated by spray-drying: optimization and microcapsules characteristics." Food Research 8, no. 4 (2024): 206–16. http://dx.doi.org/10.26656/fr.2017.8(4).428.

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A current trend in food research is the development of beneficial health products that could help to decrease certain risks of diseases. The chia seed (Salvia hispanica L.) oil is a proven source of essential fatty acids (omega-3), which can help to prevent cardiovascular diseases. In this study, chia seed oil was characterized and fatty acids were identified before and after the spray-drying process. A 32 factorial design with response surface methodology was utilized for chia seed oil spray drying experiments. Statistic design factors and levels were as follows: gum arabic: maltodextrin mixt

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Cruz-Tirado, J. P., Pedro Renann Lopes de França, and Douglas Fernandes Barbin. "Chia (Salvia hispanica) seeds degradation studied by fuzzy-c mean (FCM) and hyperspectral imaging and chemometrics - fatty acids quantification." Scientia Agropecuaria 13, no. 2 (2022): 167–74. http://dx.doi.org/10.17268/sci.agropecu.2022.015.

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Chia seeds are nutritious food because they have a high content of protein, polyunsaturated fatty acids (omega-3 and omega-6) and phenolic compounds. During storage, fatty acids are degraded, by oxidative and hydrolytic reactions, forming free fatty acids (FFA). In this work, we used Near Infrared Hyperspectral Imaging (NIR- HSI) and chemometrics to predict FFA acid value and fatty acids concentrations in chia seeds during storage. First, we explore the hyperspectral images by Fuzzy c-means (FCM), where it is possible to observe as chemical compounds are formed or degraded during storage. Seco

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Ojokoh Eromosele, Odoro Emmanuel, Ojokoh Linda. O, et al. "Proximate, vitamins and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with chia seed (Salvia Hispanica)." Magna Scientia Advanced Research and Reviews 9, no. 2 (2023): 107–14. http://dx.doi.org/10.30574/msarr.2023.9.2.0146.

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Proximate, vitamin and sensory analyses of biscuit produced from blends of wheat and potato flour enriched with Chia seed (Salvia Hispanica) were carried out in this study. Flour blends of wheat and potato were composite at replacement ratios of 50:50 %, 70:30 %, 60:40 % and 100 % wheat which served as the control and the three formulated samples were enriched with 5% Chia seed per sample. The biscuits produced were evaluated for their sensory, proximate and vitamins attributes. The result of sensory evaluation revealed that the biscuit was accepted with a mean score of 6.40% similar to the 10

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Chaves, Marcia Alves, João Marcos Alves da Silva, Alice Cristina Vettorello Geniake, Eduardo Cavalcante Dourado, Mayara Patricia De Oliveira Santos, and Eliana maria Baldissera. "BOVINE MEAT HAMBURGER WITH CHIA MIXED FLOUR, OATS AND LINSEED." Revista Produção e Desenvolvimento 4, no. 2 (2018): 21–30. http://dx.doi.org/10.32358/rpd.2018.v4.306.

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The work aimed at developing formulations of hamburger using the chia mixed flour, oats and linseed, as a partial replacement to textured soy protein (PTS), commonly used in this product. Income analyzes, instrumental color and sensory analysis, were carried out indicating that the addition of 3% of the mixed flour reduced the loss of water after baking, indicating the probable contribution of the fibers present in the seed used for the preparation of flour for moisture retention in the product. Regarding color, significant differences (p<0.05) between the burgers were identified only in in

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Sangma, Jelang Jelku D., and Usha Ravindra. "Standardization on Fermentation of Chia (Salvia hispanica L.)." European Journal of Nutrition & Food Safety 16, no. 6 (2024): 26–34. http://dx.doi.org/10.9734/ejnfs/2024/v16i61437.

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Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. Place and Duration of Study: The study undertaken during 2020-2

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Mohammed, Osama, B. R., Mona, H. H. Bekhet, Amal ,. M. Abd El-Razek, and Yehia, G. Moharram. "Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients." Alexandria Science Exchange Journal 40, JANUARY- MARCH (2019): 177–89. http://dx.doi.org/10.21608/asejaiqjsae.2019.29935.

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Calvo-Lerma, Joaquim, Carolina Paz-Yépez, Andrea Asensio-Grau, Ana Heredia, and Ana Andrés. "Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives." Foods 9, no. 3 (2020): 290. http://dx.doi.org/10.3390/foods9030290.

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Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro

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Grimes, Samantha J., Timothy D. Phillips, Volker Hahn, Filippo Capezzone, and Simone Graeff-Hönninger. "Growth, Yield Performance and Quality Parameters of Three Early Flowering Chia (Salvia Hispanica L.) Genotypes Cultivated in Southwestern Germany." Agriculture 8, no. 10 (2018): 154. http://dx.doi.org/10.3390/agriculture8100154.

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The combination of consumer’s ongoing demand for chia (Salvia hispanica L.) alongside the increased demand for regionally produced food products provided the impetus for this study. Its aim was to test if a regional cultivation of new chia genotypes, which were adapted to day lengths greater than 12 hours, is feasible under Central European conditions. Therefore, three early flowering chia genotypes (Sahi Alba 914, W13.1, G8) were cultivated in a randomized block design at two experimental stations in Southwestern Germany (Ihinger Hof, Eckartsweier) over the course of two years (2015, 2016). M

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Al-Qasmi, Noha. "Facial Eco-Friendly Synthesis of Copper Oxide Nanoparticles Using Chia Seeds Extract and Evaluation of Its Electrochemical Activity." Processes 9, no. 11 (2021): 2027. http://dx.doi.org/10.3390/pr9112027.

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In the current study, copper oxide nanoparticles (CuO NPs) were synthesized using chia seed extract in a simple, rapid, and eco-friendly manner for the first time. The synthesized CuO NPs were characterized using different analytical techniques. The images of field emission scanning electron microscopy revealed that the CuO NPs were triangular and pyramid in structure, with a mean particle size of 61.5 nm. The absorption peak of the synthesized CuO NPs was measured using ultraviolet-visible spectroscopy and was recorded at a wavelength of 291 nm. The results of energy-dispersive X-ray analysis

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Rani, Reetu, Sanjay Yadav, Neha Thakur, et al. "Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber enriched chicken meat nuggets." LWT 191 (January 2024): 115574. http://dx.doi.org/10.1016/j.lwt.2023.115574.

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Suleiman, Rashid, Kun Xie, and Kurt A. Rosentrater. "Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content." Applied Engineering in Agriculture 35, no. 3 (2019): 417–29. http://dx.doi.org/10.13031/aea.13142.

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Abstract.The knowledge of physical and thermal properties in cereals, grains, and oilseeds establishes an essential engineering tool for the design of equipment, storage structures, and processes. The physical properties and thermal properties for Chia, Kañiwa, Farro, and Triticale grains were investigated at three levels of moisture content: 10%, 15%, and 20% (d.b.). Physical properties included 1000-seed weight, dimensions, mean diameters, surface area, volume, sphericity, and aspect ratio. Results indicated 1000-seed weight increased linearly with moisture content from 2.0 to 3.5 g for chia

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& Salih, Al Dabagh. "CHIA SEED AS A SOURCE OF IN VITRO ESTABLISHMENT OF Salvia hispanica L. PLANTS." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, no. 3 (2020): 976–81. http://dx.doi.org/10.36103/ijas.v51i3.1053.

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Technique of tissue culture for Chia (Salvia hispanica) micropropagation was achieved, this study investigated the impact of various concentrations of plant growth regulators on shoot multiplication and root induction with the Chia’s mature seed as a source explant. The highest percentage of shoot formation (80%), shoots number per explant(3.20) and shoot length(3.26 cm), were recorded on MS medium enriched with BAP(1.0 mgl-1) after eight weeks of seed culture. The optimal medium for the rhizogenesis was achieved on half strength MS medium fortified with 1.0 mgl-1 IBA after four weeks of cultu

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Meineri, Giorgia, Paolo Cornale, Sonia Tassone, and Pier Giorgio Peiretti. "Effects of Chia (Salvia hispanica L.) seed supplementation on rabbit meat quality, oxidative stability and sensory traits." Italian Journal of Animal Science 9, no. 1 (2010): e10. http://dx.doi.org/10.4081/ijas.2010.e10.

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Machado de Melo, Jarbas. "Elaboration and Evaluation of Produced Hamburger with Meat of Old Sheep and Pig with Added of Chia Seed (Salvia hispanica)." International Journal of Nutrition and Food Sciences 4, no. 1 (2015): 14. http://dx.doi.org/10.11648/j.ijnfs.20150401.13.

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Dumanoğlu, Zeynep, and Hakan Geren. "Glutensiz Bazı Bitkilere (Amarantus mantegazzianus, Chenopodium quinoa Willd., Eragrostis tef [Zucc]Trotter, Salvia hispanica L.) Ait Tohum Özelliklerinin Belirlenmesi Üzerine Bir Araştırma." Turkish Journal of Agriculture - Food Science and Technology 8, no. 8 (2020): 1650–55. http://dx.doi.org/10.24925/turjaf.v8i8.1650-1655.3394.

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To meet the nutritional requirements required for human and animal nutrition due to climatic changes, research on determination of rich in nutrients and quality, products with high resistance to adverse environmental conditions and their possibilities for growing and reproduction are carried out. This research was carried out between 2018-2019. As a material, seeds belonging to the amaranth (Amarantus mantegazzianus), chia (Salvia hispanica L.), quinoa (Chenopodium quinoa) and teff (Eragrostis tef [Zucc] Trotter) plants were studied. Some characteristics of these seeds were determined such as

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Rendón, Mariel Angélica Reyes, Esther Pérez Carrillo, and Sara Guajardo Flores. "Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks." Journal of Food Research 8, no. 3 (2019): 77. http://dx.doi.org/10.5539/jfr.v8n3p77.

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Few studies have examined the effects on nutrient contents and organoleptic properties of substituting wheat flour by protein dense ingredients as are soy protein concentrate, oat and chia in bakery formulas. The objective of the study was to assess the effect of adding soy protein concentrate, oat and chia to two breadsticks formulas proposed to provide at least 10 % of the daily recommended value of protein for an adult. Thirty three percentage of wheat flour were substituted by 3:1 oat:chia (BO) and 1:1 oat:chia (BC) composite flours. The analyzed parameters were wheat-meal fermentation tim

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K M, PRAVALIKA, YOGANANDA S B, THIMMEGOWDA P, FATHIMA P S, and ANANTH KUMAR M A. "Influence of row spacing and organic nutrient management practices on growth, yield and nutrient uptake of chia (Salvia hispanica)." Indian Journal of Agricultural Sciences 94, no. 5 (2024): 518–22. http://dx.doi.org/10.56093/ijas.v94i5.138014.

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The field experiment was conducted during rainy (kharif) seasons of 2020–21 and 2021–22 at Zonal Agricultural Research Station, Vishweshwaraiah Canal Farm, Mandya, Karnataka, to study the consequences of row spacing and organic nutrient management practices on growth, yield and nutrient uptake of chia (Salvia hispanica L.). The experiment was conducted in a factorial randomized complete block design (Factorial-RCBD), with 12 treatment combinations replicated thrice. The treatments comprised of 2 spacings (45 cm × 15 cm and 60 cm × 15 cm) and 6 organic nutrient management practices [application

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جوده, ثناء. "The Effect of addition of chia seeds on storage period of processed meat and effect on the final product quality." مجلة بحوث التربية النوعية 2024, no. 85 (2024): 1–17. http://dx.doi.org/10.21608/mbse.2024.296362.1489.

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Omar, Sara Mahmoud, Nasser Nesim Zahran, Rashed A. Alhotan, Elsayed Osman Hussein, Branislav Galik, and Ahmed Ali Saleh. "Evaluation of Salvia hispanica as a Therapeutic Agent against Sodium Arsenic-Induced Testicular Toxicity in a Male Rats Model." Life 14, no. 1 (2024): 109. http://dx.doi.org/10.3390/life14010109.

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Chia seeds offer therapeutic properties that aid in the prevention of a variety of ailments, including cardiovascular disease, diabetes, obesity, and other risk factors. Arsenite, a common environmental chemical, has been identified as a reproductive toxin owing to its negative effects on male reproductive health. It has been shown to inhibit spermatogenesis and generate androgenic effects in men. The primary goal of this research was to look into the effect of Salvia hispanica on testicular toxicity caused by sodium arsenite in male rats. A set of 36 male albino rats was allocated to a negati

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Vinh-Hung, V., A. Guern, and G. Storme. "The statistical distribution of involved axillary lymph nodes in breast cancer: A SEER population-based study." Journal of Clinical Oncology 25, no. 18_suppl (2007): 11031. http://dx.doi.org/10.1200/jco.2007.25.18_suppl.11031.

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11031 Background: The number of involved lymph nodes in patients with breast cancer is highly variable. It might be important to examine the frequency distribution (FD) of these numbers in order to characterize their variability. This study examines the FD’s statistical properties and determines what they imply in terms of statistical analyses. Methods: The data was based on the National Cancer Institute’s Surveillance, Epidemiology and Ends Results (SEER). It covered 109618 patients, in whom axillary dissection had been performed between 1973 and 2002, in 9 states or towns of the USA. The inv

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Abro, Shaukat Ali, Dhani Bux, Mumtaz Ali, et al. "Integrated Influence of Banana Pseudostem Scuture Waste Compost and Mineral Fertilizer on Growth and Yield of Chia (Salvia hispanica)." Plant Health 3, no. 1 (2024): 135–43. https://doi.org/10.33687/planthealth.03.01.5462.

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Integrated use of mineral fertilizers with organic sources like compost as a source of nutrients becomes more efficient in terms of boosting growth, increasing yield, and restoring soil fertility and soil health. A field experiment was initiated at the Medicinal Plants and Tobacco Research Institute (ARC) in Tandojam focusing on the cultivation of kalongi seed. The experiment was laid out in a Complete Randomized Block Design with six treatments with four replicates. The treatments were T1. Control T2, Compost+ 25% NPK, T3, Compost+ 50% NPK, T4, Compost+ 75% NPK and T6, Compost+ 100% NPK. The

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Peiretti, P. G., and G. Meineri. "Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements." Meat Science 80, no. 4 (2008): 1116–21. http://dx.doi.org/10.1016/j.meatsci.2008.05.003.

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MC, Beltrán-Orozco. "Development of a Bread Product for Coeliac People Made form Rice, Chía and Amaranth Flour, by Mean of a Mixture Design." Food Science and Nutrition Technology 3, no. 5 (2018): 1–10. http://dx.doi.org/10.23880/fsnt-16000163.

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It was developed a bread for celiac people, based on a mixture of rice flour, burry amaranth and chía seed, as well as, hydrocolloids (alginate, guar and xantana gums) and sodium caseinate. Using the methodology of Mix Design. It was evaluated the volume and texture of the loaf, as well as, the quality of the crumb and the crust of the loaves and the taste of the loaves like response variables. The flours used were tested by immunological assays to ensure the absence of gluten in them. By means of the numerical optimization process, (Design Expert 5 statistical program) the best formula was ob

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