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Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins

  • Carolina Aranibar
  • Alicia Aguirre
  • Rafael BorneoEmail author
Original Article
  • 24 Downloads

Abstract

During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product.

Keywords

Chia Functional ingredients Muffins Antioxidant properties 

Notes

Acknowledgements

This work was supported by Secretaria de Ciencia y Tecnología (Universidad Nacional de Córdoba) (Res. 455-18) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (P-UE 2016).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interests.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC)Universidad Nacional de CórdobaCórdobaArgentina
  2. 2.Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química AplicadaUniversidad Nacional de CórdobaCórdobaArgentina
  3. 3.Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, Secretaría de Ciencia y TécnicaUniversidad Nacional de CórdobaCórdobaArgentina

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