Chemical and functional properties of chia seed (Salvia hispanica L.) gum

International Journal of Food Science

Volumn 2014, Issue , 2014, Pages

  Segura Campos, Maira Rubi ^a   Ciau Solís, Norma ^a   Rosado Rubio, Gabriel ^a   Chel Guerrero, Luis ^a   Betancur Ancona, David ^a  

^a UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84921048304     PISSN: 23567015     EISSN: 23145765     Source Type: Journal    
DOI: 10.1155/2014/241053     Document Type: Article

References (25)

1. R. Ayerza and W. Coates, "Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America, " Tropical Science, vol. 44, pp. 131-135, 2004.
2. V. Y. Ixtaina, S. M. Nolasco, and M. C. Tomas, "Physical properties of chia (Salvia hispanica L. ) seeds, " Industrial Crops and Products, vol. 28, no. 3, pp. 286-293, 2008.
3. E. N. Guiotto, V. Y. Ixtaina, M. C. M. Tomas, and S. M. Nolasco, "Moisture-dependent engineering properties of chia (Salvia hispanica L. ) seeds, " in Food Industry, pp. 381-397, INTECH, 2013.
4. R. Ayerza and W. Coates, "Omega-3 enriched eggs: the influence of dietary α-linolenic fatty acid source on egg production and composition, " Canadian Journal of Animal Science, vol. 81, no. 3, pp. 355-362, 2000.
5. J. M. BeMiller, Whistler, R. L. Barkalow, and D. G. Aloe, "Chia, flaxseed, okra, psyllium seed, quince seed and tamarind gums, " in Industrial Gums: Polysaccharides and Their Derivatives, pp. 227-256, Academic Press, 3rd edition, 1993.
6. AOAC. Association of Official Analytical Chemists, Official Methods of Analysis, Washington, DC, USA, 20th edition, 1997.
7. AACC, Approved Methods of the American Association of Cereal Chemists, American Association of Cereal Chemists, St. Paul, Minn, USA, 1984.
8. J. Chen, M. Piva, and T. P. Labuza, "Evaluation of water binding capacity (WBC) of food fiber sources, " Journal of Food Science, vol. 49, no. 1, pp. 59-63, 1984.
9. C.-F. Chau, P. C. K. Cheung, and Y.-S. Wong, "Functional properties of protein concentrates from three Chinese indigenous legume seeds, " Journal of Agricultural and Food Chemistry, vol. 45, no. 7, pp. 2500-2503, 1997.
10. G. Li and K. C. Chang, "Viscosity and gelling characteristics of sunflower pectin as affected by chemical and physical factors, " Journal of Agricultural and Food Chemistry, vol. 45, no. 12, pp. 4785-4789, 1997.
11. D. C. Montgomery, Diseno y Analisis de Experimentos, Editorial LimusaWiley, Yucatan, Mexico, 2nd edition, 2004.
12. L. Sciarini, P. Ribotta, G. Perez, and A. Leon, Extraccion y Caracterizaci on del Hidrocoloide de la Semilla de Gleditsia triacanthos, Facultad de Ciencias Agropecuarias., Cordoba, Argentina, 2005.
13. B. D. Oomah, E. O. Kenaschuk, W. Cui, and G. Mazza, "Variation in the composition of water-soluble polysaccharides in flaxseed, " Journal of Agricultural and Food Chemistry, vol. 43, no. 6, pp. 1484-1488, 1995.
14. J. A. Vazquez-Ovando, J. G. Rosado-Rubio, L. A. Chel-Guerreo, and D. Betancur-Ancona, "Procesamiento en Seco deHarina de Chia (Salvia hispanica L. ): Caracterizacion Quimica de Fibra y Proteina, " CYTA-Journal of Food, vol. 2, pp. 117-127, 2010.
15. E. Kader, A. Molina, E. Leon, P. G. Negron, and M. Lachman, "Caracterizacion Analitica de Cinco Gomas Mimosaceae Venezolanas y su Posible Aplicacion Industrial. Nota Tecnica, " Revista Facultad De Agronomia, vol. 19, pp. 230-239, 2002.
16. M. E. Bosquez, Desarrollo de Recubrimientos Comestibles Formulados con Goma de Mezquite y Cera de Candelilla para la Conservacion de Frutas, UniversidadAutonomaMetropolitana-Iztapalapa. Biotecnologia, 2005.
17. F. Y. Lopez, F. Goycoolea, M. Valdez, and A. M. Calderon, "Goma de Mezquite: una Alternativa de Uso Industrial, " Interciencia, vol. 31, no. 3, pp. 183-189, 2006.
18. M. P. Yadav, R. A. Moreau, and K. B. Hicks, "Phenolic acids, lipids, and proteins associated with purified corn fiber arabinoxylans, " Journal of Agricultural and Food Chemistry, vol. 55, no. 3, pp. 943-947, 2007.
19. M. Zambrano, R. Melendez, and Y. Gallardo, "Propiedades Funcionales y Metodologia para su Evaluacion en Fibra Diet etica, " in Fibra Dietetica en Iberoamerica: Tecnologia y Salud. Obtencion, caracterizacion, efecto fisiologico y aplicacion en alimentos, F. Lajolo, F. Saura-Calixto, E. Witting, and E. Wenzel, Eds., pp. 195-209, Varela Editora e Livraria LTDA, Sao Paulo, Brazil, 2001.
20. H.-Y. Yeh, N.-W. Su, and M.-H. Lee, "Chemical compositions and physicochemical properties of the fiber-rich materials prepared from shoyu mash residue, " Journal of Agricultural and Food Chemistry, vol. 53, no. 11, pp. 4361-4366, 2005.
21. A. Vazquez-Ovando, G. Rosado-Rubio, L. Chel-Guerrero, and D. Betancur-Ancona, "Physicochemical properties of a fibrous fraction fromchia (Salvia hispanica L. ), " LWT-Food Science and Technology, vol. 42, no. 1, pp. 168-173, 2009.
22. J. Baquero and A. Bermudez, Los Residuos Vegetales de la Industria del Jugo de Maracuya, como Fuente de Fibra Dietetica, CYTED. Temas en Tecnologia de Alimentos, Bogota, Colombia, pp. 207-213, 1998.
23. Y. Tamayo and A. Bermudez, Los residuos vegetales de la industria de jugos de naranja como fuente de fibra dietetica, CYTED. Temas en Tecnologia de Alimentos, Bogota, Colombiapp, pp. 181-189, 1998.
24. S. M. Savita, K. Sheela, S. Sunanda, A. G. Shankar, and P. Ramakrishna, "Stevia rebaudiana-a functional component for food industry, " Journal of Human Ecology, vol. 15, no. 4, pp. 261-264, 2004.
25. B. Altunakar, S. Sahin, and G. Sumnu, "Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets, " Chemical Engineering Communications, vol. 193, no. 6, pp. 675-682, 2006.