title: Gelling properties of chia seed and flour.
abstract: Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer.
  
  
  CONCLUSIONS
  Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.
authors.affiliation: School of Public Health and Curtin Health Innovation Research Inst., Curtin Univ., GPO Box U1987, Perth, Western Australia, 6845, Australia.
authors.forename: Ranil
authors.initials: R
authors.lastname: Coorey
authors.forename: Audrey
authors.initials: A
authors.lastname: Tjoe
authors.forename: Vijay
authors.initials: V
authors.lastname: Jayasena
mesh_terms: D004043:Dietary Fiber / Q000032:analysis; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D005433:Flour; D005524:Food Technology; D005615:Freezing; D005782:Gels; D028321:Plant Preparations / Q000737:chemistry*; D011134:Polysaccharides / Q000032:analysis*; D027544:Salvia / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D014783:Viscosity
chemical_list: D004043:Dietary Fiber; D045703:Emulsifying Agents; D004655:Emulsions; D005782:Gels; D028321:Plant Preparations; D011134:Polysaccharides
keywords: chia; emulsion; functional properties; gel; omega-3 fatty acid; viscosity