Title of article :
Chia seeds: Microstructure, mucilage extraction and hydration Original Research Article
Author/Authors :
L.A. Mu?oz، نويسنده , , A. Cobos، نويسنده , , O. Diaz، نويسنده , , J.M. Aguilera، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
9
From page :
216
To page :
224
Abstract :
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 °C), pH (4–8) and seed:water ratio (1:20 and 1:40) on extraction of the mucilage of chia seeds and the effect of temperature (20–80 °C), pH (3–9) and ionic strength (0–1%) on hydration of the extracted mucilage. The mucilage was localized in cellular structures in the first three layers of the seed coat and upon full hydration filaments (mucilage fibers) became apparent and conformed to a transparent “capsule” attached to the seed. During extraction, temperature and seed:water ratio were found to have a significant effect on yield. Hydration of the extracted mucilage was significantly increased at high pH values, and was higher when salt concentration decreased, being maximal when the temperature reached values close to 80 °C.
Keywords :
Chia seeds , Salvia hispanica L. , Mucilage extraction , Water absorption , Microstructure
Journal title :
Journal of Food Engineering
Serial Year :
2012
Journal title :
Journal of Food Engineering
Record number :
1169293
Link To Document :
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