subjected to the maximum amount of 5%, but later on, it was increased to 10%
(European Union 2014).
In bakery products, studies focus on the use of whole seed as well as chia flour in
bread for the replacement of part of the wheat flour (Justo et al. 2007; SeguraCampos et al. 2013; Costantini et al. 2014; Pizarro et al. 2014; Coelho and de las
Mercedes Salas-Mellado 2015; Steffolani et al. 2015; Švec and Hrušková 2015;
Verdú et al. 2015) aiming to improve the nutritional and technological properties of
the product.
Recently, Fernandes and de las Mercedes Salas-Mellado (2017a) and SalgadoCruz et al. (2017) used chia mucilage in the bread formulation. Salgado-Cruz et al.
(2017) studied the changes in the microstructure of pita bread enriched with chia
mucilage, while Fernandes and de las Mercedes Salas-Mellado (2017a) verified that
breads with the substitution of 75% of fat replacement by chia mucilage dried at
50
C presented a high index of sensorial acceptance, an improvement of the
physical and technological characteristics, and a reduction of the lipid content by
about 37%.
Chia seed does not contain gluten, so it is used in the development of gluten-free
bread intended for people with celiac disease (Costantini et al. 2014; Steffolani et al.
2014; Huerta et al. 2016; Simurina et al. 2017). All authors working in this line of
research sought to obtain better nutritional, technological, sensory, and microbiological characteristics.
As in bread, there are studies in relation to cakes aiming at the nutritional
enhancement of the product. Pizarro et al. (2014) showed that up to 15 g of chia
flour/100 g can be incorporated into cakes to improve nutritional properties and
maintain sensory acceptance. Borneo et al. (2010) verified that chia gel can substitute up to 25% of the oil or eggs in cake formulations without affecting the functional
and sensorial characteristics and increasing the content of α-linolenic acid and fibers.
Rendón-Villalobos et al. (2012) developed corn tortillas with 5, 10, 15, and 20%
of chia flour, and all formulations presented higher fiber, protein, and lipid contents
than control corn tortillas, being more significant with 15 and 20% of substitution. In
contrast, Inglett et al. (2014) developed biscuits for the mixture of oat and chia seeds
in order to ally the soluble fiber content of oats that is beneficial to the texture of
foods and for the prevention of coronary diseases together with the health benefits of
omega-3 present in chia seeds.
Oliveira et al. (2015) developed pastas with different percentages of chia flour to
substitute wheat flour. The substitution enhanced the nutritional and technological
properties of pasta. Menga et al. (2017) added chia seed or chia mucilage together
with rice flour in order to develop gluten-free pasta and verified that a concentration
of 10% of mucilage or seeds of chia entailed in nutritious and healthy pasta
compared to commercial sample as confirmed by the high content of protein, dietary
fiber and phenolic acids.
11 Chia Seed (Salvia hispanica)
295
(European Union 2014).
In bakery products, studies focus on the use of whole seed as well as chia flour in
bread for the replacement of part of the wheat flour (Justo et al. 2007; SeguraCampos et al. 2013; Costantini et al. 2014; Pizarro et al. 2014; Coelho and de las
Mercedes Salas-Mellado 2015; Steffolani et al. 2015; Švec and Hrušková 2015;
Verdú et al. 2015) aiming to improve the nutritional and technological properties of
the product.
Recently, Fernandes and de las Mercedes Salas-Mellado (2017a) and SalgadoCruz et al. (2017) used chia mucilage in the bread formulation. Salgado-Cruz et al.
(2017) studied the changes in the microstructure of pita bread enriched with chia
mucilage, while Fernandes and de las Mercedes Salas-Mellado (2017a) verified that
breads with the substitution of 75% of fat replacement by chia mucilage dried at
50
C presented a high index of sensorial acceptance, an improvement of the
physical and technological characteristics, and a reduction of the lipid content by
about 37%.
Chia seed does not contain gluten, so it is used in the development of gluten-free
bread intended for people with celiac disease (Costantini et al. 2014; Steffolani et al.
2014; Huerta et al. 2016; Simurina et al. 2017). All authors working in this line of
research sought to obtain better nutritional, technological, sensory, and microbiological characteristics.
As in bread, there are studies in relation to cakes aiming at the nutritional
enhancement of the product. Pizarro et al. (2014) showed that up to 15 g of chia
flour/100 g can be incorporated into cakes to improve nutritional properties and
maintain sensory acceptance. Borneo et al. (2010) verified that chia gel can substitute up to 25% of the oil or eggs in cake formulations without affecting the functional
and sensorial characteristics and increasing the content of α-linolenic acid and fibers.
Rendón-Villalobos et al. (2012) developed corn tortillas with 5, 10, 15, and 20%
of chia flour, and all formulations presented higher fiber, protein, and lipid contents
than control corn tortillas, being more significant with 15 and 20% of substitution. In
contrast, Inglett et al. (2014) developed biscuits for the mixture of oat and chia seeds
in order to ally the soluble fiber content of oats that is beneficial to the texture of
foods and for the prevention of coronary diseases together with the health benefits of
omega-3 present in chia seeds.
Oliveira et al. (2015) developed pastas with different percentages of chia flour to
substitute wheat flour. The substitution enhanced the nutritional and technological
properties of pasta. Menga et al. (2017) added chia seed or chia mucilage together
with rice flour in order to develop gluten-free pasta and verified that a concentration
of 10% of mucilage or seeds of chia entailed in nutritious and healthy pasta
compared to commercial sample as confirmed by the high content of protein, dietary
fiber and phenolic acids.
11 Chia Seed (Salvia hispanica)
295