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


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.


Chia Functional ingredients Muffins Antioxidant properties 



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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