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Artículos de revistas sobre el tema "Chia seeds"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Moussa, O. Ben, E. Rouissi, M. Boulares, and M. Hassouna. "Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt." Acta Alimentaria 49, no. 4 (2020): 398–405. http://dx.doi.org/10.1556/066.2020.49.4.5.

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Yoghurt is considered as a healthy food. Thus, it could convey functional and bioactive ingredients. Chia seeds are of great interest due to their ability to improve consumer health. In this study, chia seeds were added to stirred yoghurt at diﬀerent doses (1.5, 3, 4.5, or 6%). The eﬀects of chia seeds on physicochemical, microbiological, and sensory qualities were assessed during 28 days of refrigerated storage. The results showed that chia seeds slightly decreased post-acidiﬁcation, the lowest value was obtained in yogurt with 3% chia seeds (24°D), but syneresis rose signiﬁcantly (P<0.05)

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2

Kulczyński, Bartosz, Joanna Kobus-Cisowska, Maciej Taczanowski, Dominik Kmiecik, and Anna Gramza-Michałowska. "The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge." Nutrients 11, no. 6 (2019): 1242. http://dx.doi.org/10.3390/nu11061242.

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Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production.

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3

Tkachenko, N., and Z. Podolian. "THE USAGE OF CHIA SEEDS IN THE PRODUCTION OF YOGURT DESSERTS FOR ATHLETES." Grain Products and Mixed Fodder’s 25, no. 1 (2025): 33–40. https://doi.org/10.15673/gpmf.v25i1.3077.

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A healthy lifestyle today is inextricably linked to proper nutrition. At the forefront of the struggle for beauty, health and youth are superfoods - products with unique biological characteristics, which include chia seeds. The paper provides an analysis of the chemical composition, properties, nutritional and biological value of chia seeds. It is shown that chia seeds are indispensable in the nutrition of athletes: due to their rare gel-forming properties, rich chemical composition and low calorie content, chia seeds are able to turn any drink (including yogurt) into a biologically active pro

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4

Nakov, Gjore, Nadya Ninova-Nikolova, Nastia Ivanova, et al. "Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage." Fermentation 10, no. 8 (2024): 431. http://dx.doi.org/10.3390/fermentation10080431.

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This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly,

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5

Ikumi, Pauline W., Monica Mburu, aniel D. Njoroge, Nicholas Gikonyo, and Musingi Benjamin M. "Evaluation of the Mineral Composition of Chia (Salvia Hispanica L.) Seeds from Selected Areas in Kenya." Journal of Food Research 12, no. 3 (2023): 1. http://dx.doi.org/10.5539/jfr.v12n3p1.

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Chia (Salvia hispanica L.) seeds are gaining popularity among consumers and food processors, particularly in food fortification. Consequently, there has been an increased need to determine the mineral composition of chia seeds cultivated in different regions to ascertain their potential in various food applications. In this study, 20 chia seeds samples obtained from farmers practicing commercial farming of chia seeds in selected areas in Kenya during the two main chia seed planting seasons (April-August 2019) and (September-December 2019) were analyzed for their mineral content using Atomic Ab

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6

Agarwal, Aparna, Rizwana, Abhishek Dutt Tripathi, Tarika Kumar, Kanti Prakash Sharma, and Sanjay Kumar Singh Patel. "Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds." Antioxidants 12, no. 7 (2023): 1413. http://dx.doi.org/10.3390/antiox12071413.

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Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal propertie

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7

Uthia, R., and I. O. Rz. "The effect of giving chia seeds on the bodyweight of pregnant mice (Mus Musculus L.)." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012026. http://dx.doi.org/10.1088/1755-1315/1041/1/012026.

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Abstract Chia seeds (Salvia hispanica L.) are becoming a trend for consumption by employees of the Health Ministry Polytechnic of Riau. This support by many studies on the benefits of consuming these seeds for a diet to lose weight or maintain ideal body weight. Several studies also reported that Chia seeds lower and maintain blood cholesterol levels. This study was to see the effect of giving Chia seeds on the body weight of pregnant mice. This research use laboratory experimental methods, which is analogous to the condition of pregnant women on mice. Chia seeds are administrating into three

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8

Nadem, Suha, Khansaa A. Hussein, Noor Al-Zahraa Hussein Fadel, and Doaa Abdul HusseinAbu Kif. "An An Overview of Potential Benefits for General Health and Weight Management by Consuming of Chia Seedsaa." University of Thi-Qar Journal of Science 11, no. 2 (2024): 69–77. https://doi.org/10.32792/utq/utjsci/v11i2.1243.

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Chia seeds (Salvia hispanica L.) have undoubtedly Attain Approval in current time due to their nourishing advantages. They are Famous for their huge composition of omega-3 fatty acids, which are essential for cardiac and central nervous systems. Also, chia seeds are Affluent in nutritive microfibers, which can help in assimilation and allow an affection of satiety; chia seeds have a huge contentof proteins and derivatives, so considered a good origin of proteins. These proteins and derivatives are necessary for different bodily Concerns, including muscle rebuilding and development, enzyme prot

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9

Singh, Shweta. "A Study to Assess the Physio-Culinary Quality of Chia Seeds." International Journal of Health Sciences and Research 11, no. 7 (2021): 119–23. http://dx.doi.org/10.52403/ijhsr.20210717.

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Chia (Salvia hispania l.), constitutes a potential alternative raw material and ingredient in food industry applications. Chia seeds are an abundant source of the n-3 polyunsaturated fatty acid, α-linolenic acid. Alpha-linolenic acid is an essential fatty acid, which, through successive metabolic desaturation and elongation reactions gives rise to dha and epa. EPA and DHA are now widely recognised as having an important role in the prevention of coronary heart disease. Hence, to diversify the use of chia seeds, it was used to develop 4 products, a sweet, a savoury, a drink and a jam in both po

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10

Waruguru, Phyllis. "Systematic evaluation of the impact of chia seeds on weight loss." Journal of Medical and Health Sciences (JMHS) 2, no. 1 (2023): 87–98. http://dx.doi.org/10.51317/jmhs.v2i1.418.

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This review aims to assess the weight loss effects of chia seeds. Previous studies have documented contradictory findings on chia seeds and their impact on weight loss, hence necessitating a review to clarify this. The primary objective of this study is to evaluate the influence of chia seed consumption on weight loss in individuals participating in Randomised Control Trials. A systematic search was conducted in ClinicalKey, Cochrane, PubMed, Google Scholar, and Hinari. RCTs that investigated the impact of chia seed consumption on weight loss were included in this study, and data on study desi

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11

Knez Hrnčič, Maša, Maja Ivanovski, Darija Cör, and Željko Knez. "Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application." Molecules 25, no. 1 (2019): 11. http://dx.doi.org/10.3390/molecules25010011.

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Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmar

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12

Гебремескал, Е. Х., Л. А. Надточий, Н. Г. Казыдуб, Р. В. Чернов та В. Лу. "ОБЩЕЕ СОДЕРЖАНИЕ ФЕНОЛОВ И АНТИОКСИДАНТНАЯ АКТИВНОСТЬ ШАЛФЕЯ ИСПАНСКОГО (SALVIA HISPANICA L.), ИНТРОДУЦИРОВАННОГО В РОССИЙСКОЙ ФЕДЕРАЦИИ". Ползуновский вестник, № 4 (29 грудня 2023): 110–17. http://dx.doi.org/10.25712/astu.2072-8921.2023.04.014.

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Чиа (Salvia hispanica L.) – однолетнее травянистое растение, относящееся к семейству ламиевых. Учитывая интерес потребителей к здоровым и питательным продуктам, выращивание культуры чиа было расширено во всем мире. Текущее исследование заключается в создании интродуцированных сортов чиа в Российской Федерации и взаимосвязи факторов окружающей среды южной лесостепи Западной Сибири. Эта культура культивируется в Мексике с древних времен, в то время как в России ее еще не выращивали. До настоящего времени многочисленные предыдущие исследования были сосредоточены на изучении одной морфологической

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13

Shahid, SB, and M. Akter. "Growth, yield attributes and phytochemical properties of chia seed (Salvia hispanica) under varying plant densities." Journal of the Sylhet Agricultural University 11, no. 2 (2025): 63–74. https://doi.org/10.3329/jsau.v11i2.82735.

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Chia (Salvia hispanica L.) is a diminutive seed of an annual herbaceous plant. In recent years, the utilization of chia seeds has exhibited a marked increase due to their maximal nutritional and therapeutic values. An experiment was conducted at the Agronomy Research field in the Department of Agronomy and Haor Agriculture, Sylhet Agricultural University (SAU), Sylhet, from 16 November 2022 to 12 April 2023. The objective of this study was to ascertain the growth, yield quality, and phytochemical characteristics of Chia seeds at varying plant densities. The tests were conducted in Randomized C

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14

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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15

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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16

RAHMAN, M. ABDUR, A. K. SINGH, R. N. SHUKLA, and K. S. GADHE. "STUDIES ON PHYSICO-CHEMICAL AND NUTRACEUTICAL CHARACTERISTICS OF CHIA (SALVIA HISPANICA L.) SEED AND OIL." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 24, no. 04 (2022): 757–61. http://dx.doi.org/10.53550/ajmbes.2022.v24i04.023.

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Chia (Salvia hispanica L.) belongs to the mint family is excellent nutritional source essential components. Omega-3 fatty acids are abundant in chia seed oil which is necessary in nature to prevent the body from synthesizing and is a crucial part of the brain’s cells, heart muscle cells and retina. Study was undertaken to evaluate the physico-chemical and nutritional qualities of chia seeds and oil. Bulk densities of Chia seeds was observed low (0.714 g/ml) and cent porosity was moderate (31.08 per cent). The per cent moisture and ash content was observed 6.76 and 4.38. phosphorus, magnesium a

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17

Njeri, Veronicah, Monica Mburu, and Kipkorir Koskei. "Mould Characterization and Mycotoxin Quantification of Chia Seeds (Salvia hispanica L.) Grown in Kenya." Journal of Food Research 8, no. 6 (2019): 119. http://dx.doi.org/10.5539/jfr.v8n6p119.

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Chia seeds are functional food that have been considered highly nutritious. They have high levels of polyunsaturated fatty acid content therefore counteract lifestyle disorder such as cardiovascular diseases. This study sought to determine the level of mould contamination in chia seeds; enumeration and characterization of the types of molds and quantification of mycotoxin level, for chia seeds grown and sold in Kenya. A complete randomized block design with triplicates was used in the study. Samples were collected at random from farmers and distributors in Nyeri, Nakuru, Busia and Trans Nzoia

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18

Korkmaz, Ayşegül, Nesim Dursun, Mustafa Harmankaya, Mustafa Mete Özcan, and Mehmet Musa Özcan. "Element contents of commonly consumed grain, pulse and legume seeds." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 3 (2024): 248–55. https://doi.org/10.59463/japt.2024.2.20.

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P and K amounts of the seeds were defined to be between 3449 mg/kg (Beluga lentil) and 8080 mg/kg (white chia) to 2936 mg/kg (black rice) and 10603 mg/kg (mash bean), respectively. Also, Ca quantities of the seed samples vary between 87.1 mg/kg (whole rice) and 6681 mg/kg (white chia), Mg contents of the seeds were specified to be between 965 mg/kg (Beluga lentil) and 3540 mg/kg (black chia). As and Bi amounts of the seeds were characterized to be between 3.3 mg/kg (red bean) and 22.7 mg/kg (buckwheat) to 0.9 mg/kg (red bean) and 3.8 mg/kg (white chia), respectively. The highest Ba in seeds wa

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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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RIM, Almoselhy, Usmani A, and Siddiqui MA. "Evolution of Chia Seeds from Ancient Times to Modern SuperFood." Food Science & Nutrition Technology 10, no. 1 (2025): 1–9. https://doi.org/10.23880/fsnt-16000360.

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Chia seeds (Salvia hispanica L.) have transitioned from a staple food in ancient Mesoamerican cultures to a globally recognized super food. This article explores their evolution, starting with their origins in Central and South America and their significant role in Aztec and Mayan civilizations, where they held nutritional, medicinal, and symbolic importance. After a period of decline during the colonial period, chia seeds have seen resurgence from the late 1900s due to their considerable health uses alongside their incredible versatility. Chia seeds contain high amounts of dietary fiber (34-4

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Karpińska-Tymoszczyk, Mirosława, Marzena Danowska-Oziewicz, and Anna Draszanowska. "Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties." Foods 10, no. 8 (2021): 1744. http://dx.doi.org/10.3390/foods10081744.

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Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested pro

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Ovsiannykova, L., O. Sokolovskaya, L. Valevskaya, and S. Orlova. "AWARENESS OF THE EQUILIBRIUM MOISTURE CONTENT OF CHIA SEEDS IS AN IMPORTANT STEP TO PRESERVING IT." Grain Products and Mixed Fodder’s 20, no. 1 (2020): 12–16. http://dx.doi.org/10.15673/gpmf.v20i1.1688.

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The article presents the results of studies of hygroscopic properties of chia seeds, which is a relatively new culturefor the Ukrainian industry. Chia seeds are a product with a high nutrient content and rich in trace elements, vitamins andminerals that can be of great benefit to human health. Therefore, the main task of post-harvest technology is to bring it to a state that will ensure long-term storage of chia seeds without loss in weight and poor quality. An important influence on the condition of the grain mass during storage and, in particular, during the initial treatment has its hygrosc

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Sytryn, Anastasiia, Iryna Cholak, Oksana Yemelianova, and Uliana Karpiuk. "Pharmacognostic analysis of Salvia hispanica L. seeds." ScienceRise: Pharmaceutical Science, no. 2 (30) (April 30, 2021): 49–54. http://dx.doi.org/10.15587/2519-4852.2021.230290.

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The aim. The aim of this work was to conduct a microscopic and phytochemical study of the seeds of chia (Salvia hispanica L.). Materials and methods. Chia seeds were examined macroscopically and microscopically. To study the qualitative composition of the main groups of biologically active substances, histochemical, microchemical and chemical reactions were used. Hydroxycinnamic acids were identified by paper chromatography. To obtain a lipophilic extract, a Soxhlet apparatus and an exhaustive chloroform extraction method were used. The study of the quantitative content of fatty acids wa

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V., Ramabhai, Jayaprakashvel M., Chandresh S., Shanmugapriya J., and John Wyson. "Formulation of Nutrient Enriched Cookies from Chia (Salvia hispanica L) Seeds - A Pilot Study." International Journal of Zoological Investigations 08, no. 02 (2022): 540–45. http://dx.doi.org/10.33745/ijzi.2022.v08i02.068.

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Bakery products are most popular segments of food processing industry and can be easily enriched with nutrients and fortify to meet the nutritional requirements. Hence, this study was aimed to investigate the formulation and fortification of nutrient enriched cookies from chia (Salvia hispanica L) seeds. In this study, the cookies were prepared and standardized with 30, 20 and 10 % of Chia seeds. The nutrimental and DPPH antioxidant properties of cookies were identified using stranded methodology. The results of the present study indicated that 30% Chia seeds have high nutrient value and conte

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Miranda-Ramos, Karla, Ma Carmen Millán-Linares, and Claudia Monika Haros. "Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread." Foods 9, no. 5 (2020): 663. http://dx.doi.org/10.3390/foods9050663.

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Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as pred

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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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de Falco, Bruna, Mariana Amato, and Virginia Lanzotti. "Chia seeds products: an overview." Phytochemistry Reviews 16, no. 4 (2017): 745–60. http://dx.doi.org/10.1007/s11101-017-9511-7.

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Yang, Ye. "Research Process of Chia Seeds in the Fight Against Cardiovascular Inflammation." Highlights in Science, Engineering and Technology 102 (July 11, 2024): 112–17. http://dx.doi.org/10.54097/4k1ff426.

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Chia seeds have gained attention in recent years as a nutrient-rich superfood. Its rich content of protein, fibre, antioxidants and omega-3 fatty acids are all known to be useful in the treatment of inflammation. Cardiovascular disease is an important problem of chronic disease, and due to cardiovascular disease leads to inflammation and thus damage to the human organism, and through the treatment of chemical drugs are prone to side effects on the organism, causing adverse reactions. This paper analyses the study of chia seeds as well as cardiovascular disease in these two aspects of the study

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Haiyan, Wang, Melnyk Oksana, and Li Bo. "FUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS." Grain Products and Mixed Fodder’s 21, no. 1 (2021): 20–30. http://dx.doi.org/10.15673/gpmf.v21i1.2093.

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This article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for subhealthy people, obese people, diabetes and cardiovascular patients.Functional beverages refer to beverages that regulate human body functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. In recent research hotspots, chia seeds are often developed and applied by nutritionists or other nutrition enthu

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Sharma, Vishakha, Renu Mogra, and Azad Mordia. "Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix." Nutrition & Food Science 50, no. 6 (2020): 1151–61. http://dx.doi.org/10.1108/nfs-10-2019-0306.

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Purpose Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Design/methodology/approach Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory chara

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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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Kusnandar, Feri, Asep Safari, and Elvira Syamsir. "Perubahan Karakteristik Fisik Model Minuman Biji Chia Akibat Proses Pemanasan, Perubahan pH, Penambahan Gula dan Garam." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 7, no. 1 (2020): 21–29. http://dx.doi.org/10.29244/jmpi.2020.7.1.21.

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Chia seed is rich in protein, lipid, and carbohydrates as well as bioactive compounds such as phenol. The outer layer of chia seed is made of insoluble polysaccharide (mucilage) which is able to absorb water. For this reason, chia seed is potentially used as a functional ingredient in beverages. This study aimed to evaluate the changes of physical characteristics of chia seeds in beverage models (water absorption capacity or WAC and capsule thickness of chia seeds, and viscosity of beverage model) as the effect of heating temperatures (70, 90oC) and heating times (1, 2 hours), pH changes (3, 5

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Adamczyk, Greta, Magdalena Krystyjan, Piotr Kuźniar, Przemysław Łukasz Kowalczewski, and Inna Bobel. "An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds." Gels 8, no. 9 (2022): 598. http://dx.doi.org/10.3390/gels8090598.

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With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% w/w normal and waxy potato starch pastes (hot samples) and gels (cold samples) with the addition of 1% w/w whole and ground chia seeds properties as pasting and flow properties of pastes and textural properties of gels. The pasting process using a viscograph showed that normal and waxy potato starch with the addition of chia had a different pasting cha

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Anastasiia, Sytryn, Cholak Iryna, Yemelianova Oksana, and Karpiuk Uliana. "Pharmacognostic analysis of Salvia hispanica L. seeds." ScienceRise: Pharmaceutical Science, no. 2(30) (April 30, 2021): 49–54. https://doi.org/10.15587/2519-4852.2021.230290.

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<strong>The aim.</strong> The aim of this work was to conduct a microscopic and phytochemical study of the seeds of chia (Salvia hispanica L.). <strong>Materials and methods</strong>. Chia seeds were examined macroscopically and microscopically. To study the qualitative composition of the main groups of biologically active substances, histochemical, microchemical and chemical reactions were used. Hydroxycinnamic acids were identified by paper chromatography. To obtain a lipophilic extract, a Soxhlet apparatus and an exhaustive chloroform extraction method were used. The study of the quant

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Radke, Aline Klug, Fernanda da Motta Xavier, Paulo Eduardo Rocha Eberhardt, Francisco Amaral Villela, and Géri Eduardo Meneghello. "Methodological adjustment of the accelerated aging test to evaluate the vigor of chia seeds." Journal of Seed Science 40, no. 2 (2018): 173–78. http://dx.doi.org/10.1590/2317-1545v40n2188348.

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Abstract: Chia cultivation is expanding in Brazil, but there is still no standardized test to evaluate the quality of the seeds. Therefore, vigor tests that expose seeds to stress conditions must be standardized. This study aimed to establish the methodology for the accelerated aging test in chia seeds. Six chia seed lots with similar germination behavior were used. They were submitted to germination, first germination count, seedling emergence, emergence speed index and accelerated aging tests. Aging periods of 24, 48, and 72 hours were used in the conventional methodology, and also with the

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Olena, Shydakova-Kameniuka, Shkliaiev Oleksii, Samokhvalova Olga, et al. "HARNESSING THE TECHNOLOGICAL POTENTIAL OF CHIA SEEDS IN THE TECHNOLOGY OF CREAM-WHIPPED CANDY MASSES." Eastern-European Journal of Enterprise Technologies 2, no. 11 (104) (2020): 52–60. https://doi.org/10.15587/1729-4061.2020.199923.

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The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that the whole seeds have a higher capacity to retain water than the ability to retain an albumin solution or fat, by 1.87 and 17.28 times, and the ground seeds – by 1.75 and 17.49 times, respectively. Their capacity to swell improves after grinding regardless of the type of a medium. In addition, the ground seeds have a better fat-

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Motyka, Sara, Katarzyna Koc, Halina Ekiert, Eliza Blicharska, Katarzyna Czarnek, and Agnieszka Szopa. "The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)." Molecules 27, no. 4 (2022): 1207. http://dx.doi.org/10.3390/molecules27041207.

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Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses. The valuable biological properties of chia seeds are related to their rich chemical composition, with particularly high content of polyunsaturated fatty acids, essential a

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M, Cardenas, Carpio C, Morales D, Álvarez M, Silva M, and Carrillo W. "CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR." Asian Journal of Pharmaceutical and Clinical Research 11, no. 2 (2018): 387. http://dx.doi.org/10.22159/ajpcr.2018.v11i2.17096.

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Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispánica L.) sample cultivated in Ecuador.Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed.Results: Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GC–mass spectrometer (GS–MS) analytical method

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Alvites-Misajel, K., M. García-Gutiérrez, C. Miranda-Rodríguez, and F. Ramos-Escudero. "Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties." Grasas y Aceites 70, no. 2 (2019): 299. http://dx.doi.org/10.3989/gya.0462181.

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The effects of organic and conventional crop systems on chemical composition, antioxidant activity and functional properties were evaluated in white and dark chia (Salvia hispanica L.) seeds. The organic system reduced the total protein content, and increased the total carbohydrates but did not change polyunsaturated fatty acids, total phenolic or flavonoids. Organic white chia seeds showed the best techno-functional properties. The antioxidant capacity of chia extracts varied in relation to the chemical complexity and differential rate kinetics of different assays. Extractable total phenolic

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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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Adamczyk, Greta, Eva Ivanišová, Joanna Kaszuba, et al. "Quality Assessment of Wheat Bread Incorporating Chia Seeds." Foods 10, no. 10 (2021): 2376. http://dx.doi.org/10.3390/foods10102376.

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The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the fo

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Murad, Shah, Iftekhar Yousaf, Saleemullah Lashari, et al. "CHIA SEEDS: Novel Considerations in Therapeutics." Middle East Research Journal of Medical Sciences 4, no. 04 (2024): 100–104. http://dx.doi.org/10.36348/merjms.2024.v04i04.005.

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In this study we evaluated and compared hypolipidemic efficacy of chia seeds and niacin. The study was conducted at National hospital, Lahore Pakistan from August 2019 to December 2019. Ninty hyperlipidemic patients were selected from cardiology and medical wards of the hospital. They were divided in three groups, one on placebo, another on chia seeds and third one on Niacin. After one and half month, significant changes (p value ranging from <0.05 to <0.001) were observed in their FBS, LDL and HDL-cholesterol. Conclusion of the study was to recommend use of chia seeds and Niacin for pre

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Ikumi, Pauline, Monica Mburu, and Daniel Njoroge. "Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa." Journal of Food Research 8, no. 6 (2019): 104. http://dx.doi.org/10.5539/jfr.v8n6p104.

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There has been an increasing demand for functional foods with numerous health benefits due to intensified consumer awareness leading to a major shift in the consumption patterns of food. This has largely been attributed to increased lifestyle diseases across different populations. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Consequently, the consumption of chia seeds (Salvia hispanica L.) has increased in recent years particularly due to its high c

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Shydakova-Kameniuka, Оlena, Oleksii Shkliaiev, Olga Samokhvalova, et al. "ESTIMATION OF OXIDATIVE STABILITY OF THE LIPID COMPLEX OF CREAMY-SHAKEN CANDIES WITH CHIA SEEDS AT STORAGE." EUREKA: Life Sciences 2 (March 31, 2020): 54–62. http://dx.doi.org/10.21303/2504-5695.2020.001192.

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One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn’t manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn’t accelerate hydrolytic disintegration of their

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Biczók, T., Sz Kassai, and V. A. Gyarmathy. "Online information on chia seeds – A systematic content analysis." Developments in Health Sciences 2, no. 4 (2020): 93–96. http://dx.doi.org/10.1556/2066.2019.00003.

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AbstractPurposeThere has been a recent increase in interest in chia seeds as a growing number of people try to observe a healthy lifestyle, particularly healthy eating habits. Given the increasing popularity of chia seeds in Hungary as well, we performed a study to examine what information on chia seeds is available on Hungarian websites.Materials and MethodsWe conducted a systematic, qualitative content analysis to examine the first 200 Hungarian results of a Google search on “chia seeds”.ResultsWe identified five main topics: 1. general information, 2. effects/side-effects, 3. modes of prepa

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KELLER, SUSANNE E., NATHAN M. ANDERSON, CAN WANG, et al. "Survival of Salmonella during Production of Partially Sprouted Pumpkin, Sunflower, and Chia Seeds Dried for Direct Consumption." Journal of Food Protection 81, no. 4 (2018): 520–27. http://dx.doi.org/10.4315/0362-028x.jfp-17-318.

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ABSTRACT Ready-to-eat foods based on dried partially sprouted seeds have been associated with foodborne salmonellosis. Whereas research has focused on the potential for Salmonella initially present in or on seeds to grow and survive during fresh sprout production, little is known about the potential for growth and survival of Salmonella associated with seeds that have been partially sprouted and dried. The goal of this study was to determine the growth of Salmonella during soaking for partial germination of pumpkin, sunflower, and chia seeds and subsequent survival during drying and storage. P

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Silva, Tiago Roque Benetoli da, Rhaizza Lana Pereira Ducheski, Gessica Daiane da Silva, et al. "Use of mufla oven calcination method in oil quantification of chia seeds." Acta Iguazu 9, no. 1 (2020): 108–12. http://dx.doi.org/10.48075/actaiguaz.v9i1.22256.

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Chia (Salvia hispanicaL.) is an annual herbaceous plant considered as natural omega-3 fatty acids source. To quantify this oil in seeds, a time-consuming method involving financial costs with chemical reagents is used. The objective of this work was verifying existence of correlation between the quantification of oil in chia seeds by means of the Soxhlet method with the ash mass of these seeds obtained by calcination in a muffle oven. For this, samples of chia seeds and the oil quantified by Soxhlet were collected. The same samples were calcined in ash. The simple correlation test was performe

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Nahar, Kamrun. "Chia Seed (Salvia hispanica L.) biology: A superfood cereal for healthy life – An overview." Journal of Plant Biota 4, no. 1 (2024): 06–10. https://doi.org/10.51470/jpb.2025.4.1.06.

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The Chia seed plant (Salvia hispanica L.) is an annual cereal crop, gaining attention in recent years, all over the world as super food for its power in human health. Chia is an annual, small-seeded herbaceous plant and an important source of minerals, vitamins, and fiber. In tropical and subtropical climates, the cultivation and usage of chia seeds have grown tremendously due to their higher nutritional and medicinal value, containing healthy polyunsaturated fatty acids, omega-3 fatty acids, minerals, dietary fiber, proteins, and some important vitamins. Besides, the seeds are an excellent so

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Gupta, Priyanka, Alka Gupta, and Ranu Prasad. "Preparation of value-added food products by the incorporation of chia seeds and sunflower seeds." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 1 (2023): 200–205. http://dx.doi.org/10.15740/has/ijas/19.1/200-205.

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Super foods are foods that have a very high nutritional density. This means that they provide a substantial amount of nutrients and very few calories, which provides a clinically proven and documented health benefit and thus, an important source of in the prevention, management and treatment of chronic diseases of the modern age. The present study was undertaken with the objectives to develop a nutritious Laddu and Gajak by the incorporation of Chia and Sunflower seeds and to assess their organoleptic quality as well as nutritive value. Two value added products “Laddu” and “Gajak” were prepare

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Radke, A. K., D. W. Maass, M. S. Pieper, et al. "Electrical Conductivity Test to Evaluate the Physiological Quality of Salvia hispanica L. Seeds." Journal of Agricultural Science 10, no. 3 (2018): 377. http://dx.doi.org/10.5539/jas.v10n3p377.

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Chia (Salvia hispanica L.) is an herbaceous plant that belongs to the Lamiaceae family. Seed vigor testing is an important component of quality control programs, and electrical conductivity test is a possible option in this process. The objective of this study was to identify a methodology of electrical conductivity test to stratify chia seed lots at vigor level according to the emergence of seedlings. Six lots of chia seeds were used in this study. The seeds were exposed to the following determinations: first germination count, germination, emergence speed index, emergence, aerial and root le

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