11.7.2 In Dairy Products
Campo et al. (2017) evaluated the potential of chia mucilage in the total substitution
of emulsifiers and stabilizers in ice cream. The results obtained by the authors
indicated that chia mucilage may replace emulsifiers and stabilizers in the formulation of ice cream while maintaining the quality of the product; however, the sensorial
analysis shows significant differences between the samples of ice cream formulated
with mucilage and the control ice cream in terms of color, and overall attributes,
probably because of the dark mucilage color. The authors suggested that adding
some food coloring to the formulation may be a great choice to improve
acceptability.
Fernandes and de las Mercedes Salas-Mellado (2017b) studied chia mucilage to
substitute oil and egg yolk in mayonnaise. The authors reported a reduction of 50%
of lipid content in the mayonnaise with the substitution of 45% of oil with chia
mucilage and a reduction of only 0.94% in the mayonnaise with substitution of 35%
of egg yolk with chia mucilage, although higher evaluation scores in the sensorial
analyses were observed.
Recently, a group of researchers used chia oil as an ingredient in the formulation
of different products. Ullah et al. (2017) added olein fraction of chia oil in ice cream
and reported significant increase in the concentration of omega-3 fatty acids, total
phenolic content, total flavonoids, and improved DPPH free radical scavenging
activity of the supplemented ice cream. Nadeem et al. (2017) found that the
replacement of palm oil by chia oil at all levels (5, 10, 15, and 20%) enhanced the
concentration of beneficial omega-3 and omega-6 fatty acids of margarine. Additionally, sensory characteristics of margarine supplemented with 15% chia oil were
not different from the control.
11.7.3 In Meat and Meat Products
Scapin et al. (2015) studied the effect of the addition of chia seed extract on the
physicochemical characteristics, microbiological stability, and sensory analysis of
pork sausage during refrigerated storage at 4
C. All the treatments showed a
decrease in LÃ values, indicating darkening of the product and increased TBARS
(thiobarbituric acid reactive substances) levels over time during storage. However,
the extract of chia seeds was efficient in improving the oxidative stability of the pork
sausage. In general, it was observed that the pork sausage containing 2% of chia seed
extract presented better results in relation to the other concentrations in relation to
lipid oxidation.
Pintado et al. (2016) used strategies to incorporate high concentrations of chia in
reduced-fat frankfurters. The strategies were incorporation of chia flour (10%) in a
meat matrix, with addition such as a component of an oil-in-water emulsion or an oilin-water emulsion gel. The frankfurters added with chia presented better nutritional
296
S. S. Fernandes et al.
Campo et al. (2017) evaluated the potential of chia mucilage in the total substitution
of emulsifiers and stabilizers in ice cream. The results obtained by the authors
indicated that chia mucilage may replace emulsifiers and stabilizers in the formulation of ice cream while maintaining the quality of the product; however, the sensorial
analysis shows significant differences between the samples of ice cream formulated
with mucilage and the control ice cream in terms of color, and overall attributes,
probably because of the dark mucilage color. The authors suggested that adding
some food coloring to the formulation may be a great choice to improve
acceptability.
Fernandes and de las Mercedes Salas-Mellado (2017b) studied chia mucilage to
substitute oil and egg yolk in mayonnaise. The authors reported a reduction of 50%
of lipid content in the mayonnaise with the substitution of 45% of oil with chia
mucilage and a reduction of only 0.94% in the mayonnaise with substitution of 35%
of egg yolk with chia mucilage, although higher evaluation scores in the sensorial
analyses were observed.
Recently, a group of researchers used chia oil as an ingredient in the formulation
of different products. Ullah et al. (2017) added olein fraction of chia oil in ice cream
and reported significant increase in the concentration of omega-3 fatty acids, total
phenolic content, total flavonoids, and improved DPPH free radical scavenging
activity of the supplemented ice cream. Nadeem et al. (2017) found that the
replacement of palm oil by chia oil at all levels (5, 10, 15, and 20%) enhanced the
concentration of beneficial omega-3 and omega-6 fatty acids of margarine. Additionally, sensory characteristics of margarine supplemented with 15% chia oil were
not different from the control.
11.7.3 In Meat and Meat Products
Scapin et al. (2015) studied the effect of the addition of chia seed extract on the
physicochemical characteristics, microbiological stability, and sensory analysis of
pork sausage during refrigerated storage at 4
C. All the treatments showed a
decrease in LÃ values, indicating darkening of the product and increased TBARS
(thiobarbituric acid reactive substances) levels over time during storage. However,
the extract of chia seeds was efficient in improving the oxidative stability of the pork
sausage. In general, it was observed that the pork sausage containing 2% of chia seed
extract presented better results in relation to the other concentrations in relation to
lipid oxidation.
Pintado et al. (2016) used strategies to incorporate high concentrations of chia in
reduced-fat frankfurters. The strategies were incorporation of chia flour (10%) in a
meat matrix, with addition such as a component of an oil-in-water emulsion or an oilin-water emulsion gel. The frankfurters added with chia presented better nutritional
296
S. S. Fernandes et al.