composition, with significantly greater amounts of proteins, insoluble dietary fiber,
minerals (K, Mg, Ca, Fe, P, and Mn), and especially high levels of MUFAs and n-3
PUFAs (mainly linolenic acid). Although differences were detected in the sensory
attributes of frankfurters reformulated with chia, these products were acceptable by
judging panelists.
11.7.4 Other Products
Cereal bars and cookies are the most common products that are supplemented with
chia seed and available in the market. Rupflin (2011) studied the inclusion of chia
seeds as a source of protein, polyunsaturated fatty acids, and dietary fibers in food
bars. Aiming to meet a specific niche of consumers having celiac disease, gluten-free
chip-like snacks were developed that were high in protein and omega-3 fatty acids
(Coorey et al. 2012). The substitution of 5% chia in chip was well accepted in the
marketplace and provided almost half of the fiber intake recommended daily.
Battalwar and Shah (2015) verified that incorporation of chia seeds in fruit punch,
kheer, and smoothie up to the level of 8, 4 ,and 4%, respectively, maintained the
technological and sensorial characteristics of the original products, besides increasing the nutritional value of the products.
11.8 Alternative Applications
An alternative to the use of chia seed is the obtaining of protein concentrates and
isolates and the extraction of the bioactive compounds from the seed. According to
Segura-Campos et al. (2013), the chia protein hydrolysates with enhanced biological
activity could prove to be an effective functional ingredient in a wide range of foods.
11.9 Future Challenges
Currently, the focus of studies on chia seed is concentrated on the encapsulation of
chia oil. Although the fatty acid profile of chia seed oil is nutritionally favorable, the
high degree of unsaturation renders it susceptible to oxidation so that its incorporation into food may lead the development of foreign/rancid flavors that affect the
sensory properties of foods (Ixtaina et al. 2015). In this context, the techniques of
microencapsulation and nanoencapsulation stand out. Most of the chia oil studies
have focused on microencapsulation (by the spray-drying technique) using several
wall materials (encapsulating agents) such as sodium caseinate and lactose (Ixtaina
et al. 2015); hydroxymethyl cellulose and maltodextrin (Martínez et al. 2015); whey
protein concentrate and mesquite gum (Rodea-González et al. 2012;
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297
minerals (K, Mg, Ca, Fe, P, and Mn), and especially high levels of MUFAs and n-3
PUFAs (mainly linolenic acid). Although differences were detected in the sensory
attributes of frankfurters reformulated with chia, these products were acceptable by
judging panelists.
11.7.4 Other Products
Cereal bars and cookies are the most common products that are supplemented with
chia seed and available in the market. Rupflin (2011) studied the inclusion of chia
seeds as a source of protein, polyunsaturated fatty acids, and dietary fibers in food
bars. Aiming to meet a specific niche of consumers having celiac disease, gluten-free
chip-like snacks were developed that were high in protein and omega-3 fatty acids
(Coorey et al. 2012). The substitution of 5% chia in chip was well accepted in the
marketplace and provided almost half of the fiber intake recommended daily.
Battalwar and Shah (2015) verified that incorporation of chia seeds in fruit punch,
kheer, and smoothie up to the level of 8, 4 ,and 4%, respectively, maintained the
technological and sensorial characteristics of the original products, besides increasing the nutritional value of the products.
11.8 Alternative Applications
An alternative to the use of chia seed is the obtaining of protein concentrates and
isolates and the extraction of the bioactive compounds from the seed. According to
Segura-Campos et al. (2013), the chia protein hydrolysates with enhanced biological
activity could prove to be an effective functional ingredient in a wide range of foods.
11.9 Future Challenges
Currently, the focus of studies on chia seed is concentrated on the encapsulation of
chia oil. Although the fatty acid profile of chia seed oil is nutritionally favorable, the
high degree of unsaturation renders it susceptible to oxidation so that its incorporation into food may lead the development of foreign/rancid flavors that affect the
sensory properties of foods (Ixtaina et al. 2015). In this context, the techniques of
microencapsulation and nanoencapsulation stand out. Most of the chia oil studies
have focused on microencapsulation (by the spray-drying technique) using several
wall materials (encapsulating agents) such as sodium caseinate and lactose (Ixtaina
et al. 2015); hydroxymethyl cellulose and maltodextrin (Martínez et al. 2015); whey
protein concentrate and mesquite gum (Rodea-González et al. 2012;
11 Chia Seed (Salvia hispanica)
297