Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products

Autores

  • Viviane da Costa Borges Universidade Federal de Rio Grande
  • Myriam de Las Mercedes Salas-Mellado Universidade Federal de Rio Grande

Palavras-chave:

Foods, functional properties, ingredient

Resumo

The present study aimed to carry out the extraction, characterization and comparison of oven-dried and freeze-dried chia mucilage, for use in food products. The chia seed mucilage was extracted and dried by two different methods: freeze-drying and conventional drying in an oven. The composition, microstructure and functional properties of the two mucilage were evaluated for application as food ingredients. The analyses held in the dried mucilage were % of yield, the determination of the functional properties: water holding capacity, oil retention capacity, emulsifying capacity and solubility, besides color and microscopy. The dried and freeze-dried chia mucilage showed similar proximal composition and distinct functional properties that confirm their use as ingredients in food products. The scanning electron microscopy analysis showed that the oven-dried mucilage has a structure similar to a film while the lyophilized mucilage has a fibrous and spongy structure.

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Biografia do Autor

Viviane da Costa Borges, Universidade Federal de Rio Grande

Doutoranda no Programa de Pós-graduação em Engenharia e Ciência de Alimentos, Laboratório de Tecnologia de Alimentos, Escola de Química e Alimentos.

Myriam de Las Mercedes Salas-Mellado, Universidade Federal de Rio Grande

Professora Doutora na Escola de Química e Alimentos.

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Publicado

2020-06-09

Como Citar

Borges, V. da C., & Salas-Mellado, M. de L. M. (2020). Extraction and characterization of chia (Salvia Hispanica l.) mucilage for application in food products. VETOR - Revista De Ciências Exatas E Engenharias, 27(2), 16–27. Recuperado de https://periodicos.furg.br/vetor/article/view/7063

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