Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products | ||||
| Food Technology Research Journal | ||||
| Volume 5, Issue 1, September 2024, Page 75-89 PDF (831.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.312497.1089 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Rehab Abdel-Salam Mostafa  1; Lamia M. Hafez2; Tahany F. M. El-sheshtawy3
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| 1Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt | ||||
| 3Department of Field Crops Technology, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Due to the increasing demand for functional foods that offer health benefits for special groups suffering from various nutrient deficiencies (such as patients with celiac disease, kwashiorkor, and malnutrition), this study compares raw black chia seeds (Salvia hispanica L.) with yeast-fermented (Saccharomyces cerevisiae var. boulardii) chia seeds. The fermentation process was found to increase the crude protein content from 16.91% to 21.64% and total carbohydrates from 45.02% to 46.64%, while the values of ash, caloric content, crude fiber, and crude ether extract decreased. Except for magnesium, the concentration of minerals (Ca, Fe, P, Mn, and Zn) significantly increased. The DPPH scavenging activity also rose from 93.20% to 95.80% due to fermentation. Additionally, the levels of essential and non-essential amino acids increased, as did the percentage of omega-3 fatty acid (C18:3, n-3) and the n-6 to n-3 ratio (from 1:2.74 to 1:5.15). The study further demonstrated that fermentation enhanced the amounts of several phenolic compounds, including caffeic acid, methyl gallate, quercetin, naringenin, and syringic acid. These volatile compounds influence the aroma of the fermented sample, contributing to a taste and odor that some consumers find desirable. Finally, the authors developed functional products such as jam, cereal bars, chocolate spread, fermented juice, fermented weaning food, and a fermented milk beverage. These products underwent sensory evaluation and were found to be within acceptable limits by panelists. | ||||
| Keywords | ||||
| Chia seeds; Saccharomyces cerevisiae; Fermentation; polyphenols; and volatile compounds | ||||
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