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Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour

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Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

Chia (Salvia hispanica L.) is native to Mesoamerica and has been used by humans for millennia The Aztecs roasted chia seeds and mixed them with water to form gruel for eating or ground them into flour for baking. Chemical characterization was done of chia seed oil and fiber- and protein-rich fractions extracted from defatted chia seed flour by dry fractionation. The protein-rich fraction contained 44.62 g/kg crude proteins, consisting mainly of globulins (64.86 %) and glutelins (20.21 %). The protein-rich fraction amino acid profile showed high levels of essential sulfur amino acids with deficient tryptophan and lysine levels. The Fiber-Rich Fraction contained 56.46 g/kg total dietary fiber. The chia oil acidity index and non-saponificable matter content were within reported ranges for commercial oils.

Keywords

  • Chia seeds
  • Seeds oil
  • Fiber fraction
  • Protein fraction
  • Chia proteins

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Correspondence to David Abram Betancur-Ancona .

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Segura-Campos, M.R., Chel-Guerrero, L.A., Castellanos-Ruelas, A.F., Betancur-Ancona, D.A. (2016). Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_10

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