Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients
Mohammed, O., Bekhet, M., Abd El-Razek, A., Moharram, Y. (2019). Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients. EKB Journal Management System, 40(JANUARY- MARCH), 177-189. doi: 10.21608/asejaiqjsae.2019.29935
Osama, B.R. Mohammed; Mona, H.H. Bekhet; Amal , M. Abd El-Razek; Yehia, G. Moharram. "Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients". EKB Journal Management System, 40, JANUARY- MARCH, 2019, 177-189. doi: 10.21608/asejaiqjsae.2019.29935
Mohammed, O., Bekhet, M., Abd El-Razek, A., Moharram, Y. (2019). 'Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients', EKB Journal Management System, 40(JANUARY- MARCH), pp. 177-189. doi: 10.21608/asejaiqjsae.2019.29935
Mohammed, O., Bekhet, M., Abd El-Razek, A., Moharram, Y. Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients. EKB Journal Management System, 2019; 40(JANUARY- MARCH): 177-189. doi: 10.21608/asejaiqjsae.2019.29935

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Alexandria Science Exchange Journal
Article 15, Volume 40, JANUARY- MARCH - Serial Number 1, January 2019, Page 177-189  XML PDF (436.32 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2019.29935
View on SCiNiTO View on SCiNiTO
Authors
Osama, B.R. Mohammed* ; Mona, H.H. Bekhet* ; Amal , M. Abd El-Razek* ; Yehia, G. Moharram*
Food Science and Technology Dept., Fac. of Agric., Alexandria Univ.,El-Shatby, 21545, Alexandria, Egypt.
Abstract
The main aim of this investigation was to evaluate the meal of Egyptian chia seed (Salvia hispanica L.) as a source of bioactive componentscomparing with the USA imported one. The results showed slight differences in proximate composition, dietary fibers components, nutritional value, total and HPLC separated simple phenolic compounds especially, caffeic acid, gentisic, rosmarinic and cteachin   between meals of local and imported chia seeds. Both meals had nearly similar amino acids pattern, in vitro protein digestibility (IVPD) (66.5 - 66.9%), computed- protein efficiency ratio (C-PER) (1.1 - 1.3) and biological value ( C-BV) ( 69.4 - 71.6% ) , high water ( 7.5-8.5 g water /g meal), oil ( 5.1-5.3 g oil / g meal) holding capacities, good emulsification capacity (52-55 ml oil/100 g), poor foaming capacity and stability, high total (55.8-57.7%), insoluble (48.2-53.3%) , neutral detergent (43-47.2%) and acid detergent (34.2-36%) dietary fibers. The antioxidant activity as determined by DPPH and ABTS methods was relatively higher in meal of the local than imported chia seeds. Dry fractionation of chia seed meal through 100 mesh sieve gave two fractions, one rich in protein (41.5- 45.5%) and others high in neutral detergent (86.5 - 90.7%), acid detergent (49.01-54%) and hemicellulose (36.7-37.49%) dietary fibers. Panelists accepted the physical and sensory properties of the biscuit products containing 5% of rich protein and high fiber chia seed meal fractions. Such results indicated the successful use of chia seeds meal as a source of bioactive ingredients in preparing functional food.
 
Keywords
Chia seeds meal; nutritional quality; Phenolic compounds; Functional properties; fractionation; biscuit
Statistics
Article View: 723
PDF Download: 646