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The aim of the present study was to optimization of enriched yogurt with chia seed oil and mucilage. This purpose was done with the aim of maximizing omega -3 level and minimizing changes in physical and chemical properties (pH, titrate acidity, syneresis, dry matter, peroxide values and color changes) compared to the control sample. First, in order to increase the oxidative stability, chia seed oil was encapsulated with sodium alginate and chia seed mucilage using emulsification/ internal gelation method. The physical characteristics results showed that the enrichment caused a decrease in the syneresis, an increase in the water holding capacity and viscosity. Then, yogurt was enriched and optimized with free and encapsulated chia seed oil (0 to 4%) and chia seed mucilage (0 to 0.25%). The sample without chia seed mucilage and oil used as a control sample. The results of scanning electron microscopy images showed that the successful alginate -sodium -mucilage microfiber coating of chia seeds has been made with a uniform structure. Yogurt contained 3.41% encapsulated chia seed oil and 0.213% chia seed mucilage was selected as an optimum treatment. The results showed that the number of starter bacteria of optimum sample were not significantly different from the control (p˃0.05). The texture of the yogurts was found to be viscoelastic. The flow behavior index in all samples was less than one, which indicates the non -Newtonian (pseudoplastic) behavior of the samples. Herschel Balky model had R² and lowest RMSE in both samples, which indicates the suitability of this model to investigate the shear flow behavior in terms of shear velocity of samples. [ABSTRACT FROM AUTHOR]

The aim of the present study was to investigate the physicochemical and sensory properties of yogurt fortified with chia seed mucilage and oil, as a rich source of omega-3 fatty acids. For this purpose, mucilage (0.213%), free and encapsulated oil (3.41%) were added to the yogurt formulation. The prepared sampleswere compared in terms of some physicochemical (pH, titratable acidity, syneresis, dry matter, peroxide values and color attributes) and sensory properties with control (without oil and mucilage) during storage for 30 days at refrigerator temperature (4 °C).The results showed that the addition of mucilage and chia seed oil in a free and encapsulated forms caused a significant increase in water holding capacity (decrease in syneresis), acidity (decrease in pH) and dry matter during storage (p <0.05). In addition, the sample containing mucilage and encapsulated oil showed the lowest color difference (ΔE) with the control. Furthermore, this sample showed an increase in whiteness index (WI) and a decrease in yellowness index (YI) compared to the sample containing free oil. The amount of peroxide value in the samples containing free and encapsulated oil after 30 days of storage was 3.19 and 1.16 meq / kg of oil, respectively, which indicates the protective effect of encapsulation process against oxidation of samples. Evaluation of sensory attributes showed that the addition of mucilage and encapsulated chia seed oil did not have significantly effects on the sensory properties of fortified yogurt samples (p˃0.05). [ABSTRACT FROM AUTHOR]

Today, the enrichment of baking products has drawn the attention of many manufacturers. Chia seed and psyllium husk are considered rich sources of various active compounds, especially hydrocolloids and dietary fiber. Therefore, this research aimed to investigate the effect of replacing a part of wheat flour in cupcake formulation with the combination of chia seed (CSF) and psyllium husk flour (PHF) on the chemical composition and quality characteristics of the cake to produce a functional product. Different levels of CSF and PHF combinationsincluding 0, 5, 10, 15, and 20% were used in the cake formulation, and the viscosity and density of the cake batter, as well as the physicochemical and sensory properties of the cake samples, were tested. The results showed that increasing the level of substitution of flour led to a significant increase in viscosity (15%) and a decrease in the density of cake batter (p<0.05). Increasing the levels of CSF and PHF also significantly increased the protein, fat, ash, moisture, and fiber of samples and decreased the hardness of texture (p<0.05). Cakes containing 5 and 10% replacement had a higher specific volume than the control, and the specific volume of the cake containing 15% replacement was similar to the control. The addition of CSF and PHF by maintaining moisture and reducing the rate of hardening of the samples during the storage period reduced the rate of staling of the enriched samples compared to the control. Based on the sensory evaluation results, the cakes containing 0, 5, 10, and 15% flour replacement had high acceptance. In general, according to these results, it can be concluded that 15% of wheat flour in the cupcake formulation can be replaced with a combination of CSF and PHF to produce a functional product rich in fiber. [ABSTRACT FROM AUTHOR]

The health -conscious public demands high -quality and low -calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten -free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimic sat the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten -free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness. [ABSTRACT FROM AUTHOR]

Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano -capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano -capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

The salinity of water and soil resources and lack of appropriate quality water resources are major threats to agricultural development in arid and semiarid regions such as Iran, Khouzestan province. The implementation of haloculture projects causes the availability of saline water resources in these areas. Therefore, the study on the effects of salinity on seed generation was the essential aim of current research. In this study, because of the importance of nutrition, medical and industrial of Chia (Salvia hispanica L.), Guar (Cyamopsis tetragonoloba L.), Luffa (Luffa cylindrical L.), and Karela (Momordica charantia L.), the effect of saline water on seed germination indices were evaluated. The seed germination indices consisted of germination percentage (Gp%), the coefficient of the velocity of germination (Gi), seed vigor index (Vi), germination uniformity (GU), salinity tolerance index (STI), dry weight, fresh weight, and the percentage of moisture of the radical and plumule were determined under salinity stress. To achieve the aims of the current study, four salinity levels were used, including Karoon River water (as a control treatment) with an average electrical conductivity of 1.21 dS /m and diluted drain water with an electrical conductivity of 5, 10, 15, 20 dS/m (S1, S2, S3, S4, S5, respectively) in three replications (R1, R2, and R3). The experimental design was completely random. The analysis of variance of measured indices in the experiment showed that the effects of salinity on germination percentage of Guar and Luffa at 1% and Karela and Chia at 5% level of probability were significantly affected by salinity stress. The effect of salinity on the velocity of germination of the studied species was significant. Also, the salinity effect on the seed vigor index of Guar and Chia was significant at the 1% level. Increasing salinity significantly decreased the seed vigor index in the mentioned species. According to the results of this study, among four seeds, Chia and Guar were identified as the most tolerant plant to salinity stress in the seedling stage.

Ghavoot is a traditional food product that is made from a combination of powders of several types of plant seeds mixed with sugar. It is traditionally used for its energogenic, analgesic, anti-inflammatory, and anti-anxiety properties. In this study, the effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot was investigated. The total phenolic content and antioxidant activity of ghavoot samples were measured using Folin-Ciocalteau and DPPH free radical (2, 2-diphenyl-1- picrylhydrazyl) methods, respectively. The results showed that there was a significant difference in terms of percentage of dry matter (91.7-98.8), brix (38.83-77.56), ash (1.5-3.41), total sugar (16.73 -57.15) and fat (8-22.6) among the studied ghavoot samples. The amount of phenolic compounds was in the range of 1248.73 to 1329.49 mg gallic acid equivalent/100 g sample, and the highest amount of phenolic compounds and antioxidant activity was related to the samples with chia seeds. The results of color indexes showed that the highest amount of L index was related to buck wheat ghavoot samples and the highest amount of a and b indexes were observed in chia samples. In general, the results of this study showed that buckwheat, quinoa and chia cereals as semi cereal can be used in the preparation of ghavoot and it is possible to use the nutritional and antioxidant properties of these compounds in the production of this traditional product. [ABSTRACT FROM AUTHOR]

The use of Chia seed in bakery products, in addition to increasing the nutritional value of these products, can act as a hydrocolloid and gluten substitute in gluten-free products. The aim of this study was toexplore the use of Chia flour (at weight concentration of 3, 6, 9, and 12%, based on flour) as a functional ingredient in gluten-free (GF)breadmaking and to evaluate its impact on the technological (volume, hardness, porosity andcolor), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidantactivity) and sensory properties of the obtained loaves. Increasing levels of Chiasupplementation improved technological features of GF breads such as volume, specific volume and loaf height. Breads containing 12% Chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of Chia powder, thebrightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) value increased significantly (p <0.05) compared to those of control. The lowest and highest hardnessvalues were found in 12% Chia bread and control, respectively. Results indicated that breadsincorporating Chia flour showed higher amounts of protein, fiber, ash and lipid. Increasinglevels of Chia led to a significant (P<0.05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% Chia flourswas higher than that of control. [ABSTRACT FROM AUTHOR]