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Artículo

Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins

Aranibar Vaca, CarolinaIcon ; Aguirre, Alicia del Valle; Borneo Benista, Rafael
Fecha de publicación: 09/2019
Editorial: Association of Food Scientists and Technologists of India
Revista: Journal of Food Science and Technology
ISSN: 0022-1155
e-ISSN: 0975-8402
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product.
Palabras clave: ANTIOXIDANT PROPERTIES , CHIA , FUNCTIONAL INGREDIENTS , MUFFINS
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/124728
URL: https://link.springer.com/article/10.1007%2Fs13197-019-03889-1
DOI: http://dx.doi.org/10.1007/s13197-019-03889-1
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Aranibar Vaca, Carolina; Aguirre, Alicia del Valle; Borneo Benista, Rafael; Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 56; 9; 9-2019; 4189-4197
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