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13882

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

Article

Last updated: 01 Jan 2025

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Tags

Dairy science
Food Science and technology

Abstract

Modern diet lifestyle demands of healthy natural foods represent a challenge for food manufacturers to lead towards the healthy new trends. This work aimed to study the microstructure of chia seed (Salvia hispanica L.) and its mucilage, provide chemical and functional properties of mucilage before supplementation in low-fat yoghurts and evaluate its impact on products' composition, texture, and acceptance. The micro morphology of chia seed and its mucilage were described via scanning electron microscope (SEM). For physical functional properties evaluation; functional groups were studied using Fourier Transform Infrared (FTIR) spectroscopy; the thermal behavior was analyzed using Thermogravimetric Analyzer (TGA), and Water/ Oil Holding capacities (WHC/ OHC) were assessed. The gross chemical composition of mucilage was studied before supplementation with various concentrations (1, 1.5 and 2%) at different ratios of fat content (1, 2 and 3%) yoghurts, monitoring mucilage effect on chemical, rheological (using Texture Analyzer) and organoleptic properties of yoghurts. Chia mucilage micrographs showed fine fibrous network structure supported by high fiber, protein, ash and fat values (12.4, 10.68, 9.64, and 3.10% respectively). The FTIR analysis indicated the presence of uronic acids, mannose, carboxylic acid, pyranose, glucopyranose, xylopyranose groups in mucilage polysaccharides, which influenced its thermal stability. Mucilage showed comparable high WHC/OHC values (5.25g water, 5.85 g oil/ g sample) that nominate it to perform as a stabilizer and emulsifier. Along with increased chia mucilage concentrations in fortified yoghurt, fiber content elevation subsequently reflected on higher values of springiness, and descendant hardness values that produced “soft" yoghurts as described in sensory evaluation.

DOI

10.21608/asejaiqjsae.2018.13882

Keywords

FTIR, Microstructure, SEM, Texture analysis, TGA

Authors

First Name

Amira M.G.

Last Name

Darwish

MiddleName

-

Affiliation

Food Technology Dept., Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt

Email

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City

-

Orcid

-

First Name

Randa E.

Last Name

Khalifa

MiddleName

-

Affiliation

Polymer Materials Research Department, Advanced Technology and New Materials Research Institute(ATNMRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Sobhy A.

Last Name

El Sohaimy

MiddleName

-

Affiliation

Food Technology Dept., Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt

Email

-

City

-

Orcid

-

Volume

39

Article Issue

July-September

Related Issue

1814

Issue Date

2018-07-01

Receive Date

2018-06-11

Publish Date

2018-09-30

Page Start

450

Page End

459

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 39_Issue July-September_Pages 450-459.pdf

PDF . 617.3kB

Link

https://asejaiqjsae.journals.ekb.eg/article_13882.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=13882

Order

9

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Functional Properties of Chia Seed Mucilage Supplemented In Low Fat Yoghurt

Details

Type

Article

Created At

22 Jan 2023