Chia is an oleaginous seed rich in protein and fibre, and there has been a recovery in their cultivation in recent years. The objective of the present study was to investigate the effect of the addition of chia seeds or ...

Microstructural features of the chia seeds (Salvia hispanica L.) were studied by light and scanning electron microscopy. The study reports the effect of temperature (4-80 degrees C), pH (4-8) and seed:water ratio (1:20 and ...

Healthier products are becoming increasingly attractive to the consumer, requiring the study of alternative formulations in bakery products, in order to nutritionally enrich the product, without modifying its traditional ...

The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...

The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage ...

Chia grain has great nutritional because, as it is rich in unsaturated fatty acids, fiber, proteins, carbohydrates, dosen’t present gluten and when hydrated produces a mucilage. Is a new species in Brazil and little is ...

Concerned about a healthier lifestyle, many consumers have been looking for foods with reduced calories, which meet the same technological features offered by traditional version. To this end, it aimed to prepare ice cream ...