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Functional Properties of Traditional Foods pp 131–137Cite as

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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Authors and Affiliations

  1. Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías, Universidad Autónoma de Yucatán, Km 33.5 Periférico Norte, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, Mérida, Yucatán, 97203, Mexico

    Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas & David Abram Betancur-Ancona

Authors
  1. Maira Rubí Segura-Campos
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  2. Luis Antonio Chel-Guerrero
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  3. Arturo Francisco Castellanos-Ruelas
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  4. David Abram Betancur-Ancona
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Corresponding author

Correspondence to David Abram Betancur-Ancona .

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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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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