Research Information System
International Food Innovation and Sustainability Congress , İstanbul, Turkey, 16 - 18 May 2024, pp.173, (Summary Text)
In recent years, there has been a growing trend in the consumption of chia seeds. Chia has high nutritional value and positive impact on health. The rich composition of chia makes it a unique seed and has an effect on reducing the risk of coronary heart disease, type 2 diabetes mellitus, and several types of cancer.
Infrared treatment (IR) has become increasingly popular in food industry due to its advantages over conventional heating, such as improved energy efficiency, high heat transfer coefficient, short processing time, and uniform temperature distribution. IR has been applied in various processes such as roasting, drying (grains, fruits, vegetables, etc.), extraction (polyphenols, flavonoids, etc.), cooking, baking, enzyme inactivation (lipoxygenase, lipase, polyphenoloxidase, etc.), thawing, pasteurization, and sterilization. In literature, microwave, roasting, and autoclaving have been applied to chia seeds to enhance the extraction efficiency, improve the extraction of health beneficial components, functional properties, and organoleptic properties. In literature, infrared was used only in one research about chia but only effects of infrared treatment on chia seed oil composition were studied. To the best of our knowledge, in the literature there is no study about the effects of infrared treatment on functional properties of chia seed.
Therefore, in this study, effects of infrared treatment on functional properties (water holding capacity, oil holding capacity, emulsion activity and stability), protein, and total dietary fiber contents of chia samples were investigated. Chia seeds were infrared treated at different powers (700-1100W) and times (25 and 50min). The protein content of the control and infrared treated chia samples was between 21.33-22.42% and the ash content was between 4.72-4.80%. The total dietary fiber content of the chia sample was found to be 36.61%. Infrared treatment (except 1100W) caused a significant increase in total dietary fiber content. The water holding and oil holding capacities of infrared treated chia samples were found to be lower as compared to those of control chia sample. Infrared treatment at 700W caused a significant increase in emulsion activity and stability values. However, higher infrared powers caused a significant decrease in emulsion activity (except 900W-25 min) and emulsion stability values. FTIR spectrums for the infrared treated chia samples include all the specific peaks reported in literature for chia but slight changes were observed in the intensity of some of the peaks. The changes in the peaks related to protein might be one of the reasons for the changes in functional properties of the infrared treated chia samples.
Keywords: Chia, Infrared Treatment, Functional properties, FTIR, Total Dietary Fiber
The authors wish to thank Hacettepe University, Scientific Research Projects Coordination Unit for the financial support (Project No: FHD-2021-19644).