Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2014 (2014), Article ID 241053, 5 pages
http://dx.doi.org/10.1155/2014/241053
Research Article

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico

Received 7 January 2014; Revised 23 February 2014; Accepted 26 February 2014; Published 23 March 2014

Academic Editor: Françoise Nau

Copyright © 2014 Maira Rubi Segura-Campos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. R. Ayerza and W. Coates, “Composition of chia (Salvia hispánica) grown in six tropical and subtropical ecosystems of South America,” Tropical Science, vol. 44, pp. 131–135, 2004. View at Google Scholar
  2. V. Y. Ixtaina, S. M. Nolasco, and M. C. Tomás, “Physical properties of chia (Salvia hispanica L.) seeds,” Industrial Crops and Products, vol. 28, no. 3, pp. 286–293, 2008. View at Publisher · View at Google Scholar · View at Scopus
  3. E. N. Guiotto, V. Y. Ixtaina, M. C. M. Tomás, and S. M. Nolasco, “Moisture-dependent engineering properties of chia (Salvia hispánica L.) seeds,” in Food Industry, pp. 381–397, INTECH, 2013. View at Google Scholar
  4. R. Ayerza and W. Coates, “Omega-3 enriched eggs: the influence of dietary α-linolenic fatty acid source on egg production and composition,” Canadian Journal of Animal Science, vol. 81, no. 3, pp. 355–362, 2000. View at Google Scholar · View at Scopus
  5. J. M. BeMiller, Whistler, R. L. Barkalow, and D. G. Aloe, “Chia, flaxseed, okra, psyllium seed, quince seed and tamarind gums,” in Industrial Gums: Polysaccharides and Their Derivatives, pp. 227–256, Academic Press, 3rd edition, 1993. View at Google Scholar
  6. AOAC. Association of Official Analytical Chemists, Official Methods of Analysis, Washington, DC, USA, 20th edition, 1997.
  7. AACC, Approved Methods of the American Association of Cereal Chemists, American Association of Cereal Chemists, St. Paul, Minn, USA, 1984.
  8. J. Chen, M. Piva, and T. P. Labuza, “Evaluation of water binding capacity (WBC) of food fiber sources,” Journal of Food Science, vol. 49, no. 1, pp. 59–63, 1984. View at Google Scholar
  9. C.-F. Chau, P. C. K. Cheung, and Y.-S. Wong, “Functional properties of protein concentrates from three Chinese indigenous legume seeds,” Journal of Agricultural and Food Chemistry, vol. 45, no. 7, pp. 2500–2503, 1997. View at Google Scholar · View at Scopus
  10. G. Li and K. C. Chang, “Viscosity and gelling characteristics of sunflower pectin as affected by chemical and physical factors,” Journal of Agricultural and Food Chemistry, vol. 45, no. 12, pp. 4785–4789, 1997. View at Google Scholar · View at Scopus
  11. D. C. Montgomery, Diseño y Análisis de Experimentos, Editorial Limusa Wiley, Yucatán, México, 2nd edition, 2004.
  12. L. Sciarini, P. Ribotta, G. Pérez, and A. León, Extracción y Caracterización del Hidrocoloide de la Semilla de Gleditsia triacanthos, Facultad de Ciencias Agropecuarias., Córdoba, Argentina, 2005.
  13. B. D. Oomah, E. O. Kenaschuk, W. Cui, and G. Mazza, “Variation in the composition of water-soluble polysaccharides in flaxseed,” Journal of Agricultural and Food Chemistry, vol. 43, no. 6, pp. 1484–1488, 1995. View at Google Scholar · View at Scopus
  14. J. A. Vazquez-Ovando, J. G. Rosado-Rubio, L. A. Chel-Guerreo, and D. Betancur-Ancona, “Procesamiento en Seco de Harina de Chia (Salvia hispanica L.): Caracterizacion Quimica de Fibra y Proteina,” CYTA-Journal of Food, vol. 2, pp. 117–127, 2010. View at Google Scholar
  15. E. Kader, A. Molina, E. León, P. G. Negrón, and M. Lachman, “Caracterización Analítica de Cinco Gomas Mimosaceae Venezolanas y su Posible Aplicación Industrial. Nota Técnica,” Revista Facultad De Agronomía, vol. 19, pp. 230–239, 2002. View at Google Scholar
  16. M. E. Bosquez, Desarrollo de Recubrimientos Comestibles Formulados con Goma de Mezquite y Cera de Candelilla para la Conservación de Frutas, Universidad Autónoma Metropolitana-Iztapalapa. Biotecnología, 2005.
  17. F. Y. López, F. Goycoolea, M. Valdez, and A. M. Calderón, “Goma de Mezquite: una Alternativa de Uso Industrial,” Interciencia, vol. 31, no. 3, pp. 183–189, 2006. View at Google Scholar
  18. M. P. Yadav, R. A. Moreau, and K. B. Hicks, “Phenolic acids, lipids, and proteins associated with purified corn fiber arabinoxylans,” Journal of Agricultural and Food Chemistry, vol. 55, no. 3, pp. 943–947, 2007. View at Publisher · View at Google Scholar · View at Scopus
  19. M. Zambrano, R. Meléndez, and Y. Gallardo, “Propiedades Funcionales y Metodología para su Evaluación en Fibra Dietética,” in Fibra Dietética en Iberoamérica: Tecnología y Salud. Obtención, caracterización, efecto fisiológico y aplicación en alimentos, F. Lajolo, F. Saura-Calixto, E. Witting, and E. Wenzel, Eds., pp. 195–209, Varela Editora e Livraría LTDA, São Paulo, Brazil, 2001. View at Google Scholar
  20. H.-Y. Yeh, N.-W. Su, and M.-H. Lee, “Chemical compositions and physicochemical properties of the fiber-rich materials prepared from shoyu mash residue,” Journal of Agricultural and Food Chemistry, vol. 53, no. 11, pp. 4361–4366, 2005. View at Publisher · View at Google Scholar · View at Scopus
  21. A. Vázquez-Ovando, G. Rosado-Rubio, L. Chel-Guerrero, and D. Betancur-Ancona, “Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.),” LWT-Food Science and Technology, vol. 42, no. 1, pp. 168–173, 2009. View at Publisher · View at Google Scholar · View at Scopus
  22. J. Baquero and A. Bermúdez, Los Residuos Vegetales de la Industria del Jugo de Maracuyá, como Fuente de Fibra Dietética, CYTED. Temas en Tecnología de Alimentos, Bogotá, Colombia, pp. 207–213, 1998.
  23. Y. Tamayo and A. Bermudez, Los residuos vegetales de la industria de jugos de naranja como fuente de fibra dietética, CYTED. Temas en Tecnología de Alimentos, Bogotá, Colombiapp, pp. 181–189, 1998.
  24. S. M. Savita, K. Sheela, S. Sunanda, A. G. Shankar, and P. Ramakrishna, “Stevia rebaudiana—a functional component for food industry,” Journal of Human Ecology, vol. 15, no. 4, pp. 261–264, 2004. View at Google Scholar
  25. B. Altunakar, S. Sahin, and G. Sumnu, “Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets,” Chemical Engineering Communications, vol. 193, no. 6, pp. 675–682, 2006. View at Publisher · View at Google Scholar · View at Scopus