Development of cake mix with reduced fat and high practicality by adding chia mucilage

Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food

Soft gels based on protein-polysaccharide composite systems play a crucial role in the dietary management of people with dysphagia. The effect of chia seed gum (CSG) on the gelling and swallowing properties of heat-induced whey protein isolate (WPI) gels (3.125-75 mg/mL) was investigated. The results showed that adding CSG reduced the gelation concentration of WPI and weak gels could form at 12.5 mg/mL WPI concentration. In addition, the viscoelasticity and water-binding capacity of the WPI/CSG composite gels were gradually enhanced with increasing WPI concentrations. The WPI/CSG composite systems can be classified as level 2-5 dysphagia-oriented foods according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. The incorporation of CSG promoted the cross-linking of protein aggregates and the formation of compact and continuous network structures, resulting in improved gelling properties of composite systems. This study contributes to the development of novel soft gel-type dysphagia foods with better textural characteristics.

A Comprehensive Review of Phenolic Compounds in Chia Seeds and Their Applications in the Food Industry

Chia seeds (Salvia hispanica L.) have emerged as a significant focus in the food industry due to their rich nutritional profile and health-promoting attributes. They are a major powerhouse of bioactive compounds such as flavonoids, phenolic acids, and tocopherols that have been shown to possess anti-inflammatory, anti-diabetic, anti-cholesterol functions, enhance cognitive performance, and improve heart health. This article provides an in-depth review of the phenolic compounds in chia seeds and various fractions such as oil, and chia meal, their bioaccessibility, along with unique applications in food products. Additionally, 'green techniques' for extracting chia oil, as a sustainable alternative to conventional methods, have also been discussed. The findings presented in this review suggest that chia seeds, due to their bioactive components and versatile functional properties, are well-positioned to be a valuable ingredient in the development of novel foods, contributing to better health outcomes and innovation in food processing.

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14 g/100 g), zinc (7.92 ± 0.44 mg/100 g), and dietary fiber (52.12 g/100 g). Cakes with 60% BSGF substitution showed increased fiber content (69.8 g/100 g) and zinc content (27.04 g/100 g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.

Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review

Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.

Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.