use chia seeds instead of fat in food

1. Chiaseedsasfat replacer
Source
Chiaseed(SalviahispanicaL.) mucilage (aheteropolysaccharide):Functional,thermal,rheological
behaviouranditsutilizationSnehPunia,SanjuBalaDhull⁎
Departmentof FoodScience andTechnology,ChaudharyDevi Lal University,Sirsa,India
Article history:Received17August2019 Receivedinrevisedform23August2019Accepted23 August
2019 Available online26August2019
Increasedglobal urbanizationandawarenesssomehowhitthe foodindustrieswithremarkableimpact.
Bakeryindustryisamongthemthat come up withlatesttechnological improvementsin termsof various
functional andnut raceutical potential.Broadrangesof cookiesare the latestongoingexamplesthat
markedtheirpresence asconsumers'choice andwell marketadaptability too. Cookies are one of the
mostcommonly consumed bakedstuff becauseof the irready-to-eatnature ,convenience ,andlong
shelf life.Amongthe ingredientsusedforcookiesformulation,fatplays avital role as itcontributes to
increasingthese of tnessandimprovingthe sensorycharacteristicsof cookies.Excessive consumptionof
dietaryfatleadsto a higherintake of energy,ultimatelygaininbodyweight[1] whichiscause for
concernas excessbodyweightisassociatedwithincreasedriskof manycardiovasculardiseases.
Therefore,due toconcernfortheirhealth,peoplehave divertedtheirinterestinhealthyfoodswithlow-
fat content.Formaintaining consumeracceptance andreductionindailyintakeof energy without
alteringthe palatability, consumption fatshouldbe decreasedorreplacedwith alternatives .Asbakery
goodscontainahighamountof fat , therefore,replacementof fatwithanalternative isagreat challenge
for bakers.Inpassingyears starch,fibres,gums/mucilage have beenusedasareplacementof
fat and mucilage fromchiaseedshasbeenrecentlyconsideredasa fatsubstitute.Chia(Salviahispanica
L.) belongstothe Lamiaceae familyandnative fromMexico.The chiaseedcontainshighprotein(15–
25%) , fibres(18–30%) and oil (30–40%) withpolyunsaturatedfattyacidswhichincludesomega-3fatty
acids(54–67%) and omega-6fattyacids (12–21%) [6]. Chiaseedsexudedmucilagewhenimmersedin
waterand formgelsaccounts for6% of seedsandcomposedof fibres.The gel haspotential touse as
thickener,emulsifiersandstabilizers andfatreplacerasthey hydrate ,become viscous andretain
freshnessinbakerygoods .Chiaseedmucilage hasbeenpreviouslyincorporatedinthe poundcakesas
fat replacer,in ice creamas emulsifierandstabilizer[9],inbreadasfat replacer[12].To achieve the
desiredproduct functionality andtexture ,thereisagrowinginterestindevelopingnovel bakery
products supplemented withmucilage.Previous studieshave reported the utilizationof chiamucilage in
poundcakes breadsandcakes[12]etc.However ,littleinformation isavailableonutilization of chiaseed
mucilage incookies asfatreplacer.Sothe presentstudy focusedon investigatingthe rheological andthe
rmal behaviorof chiaseedmucilage andtheirutilization incookiesasa fat replacer.
3.6. Physical parametersandsensoryevaluationof cookies
The spreadfactor is the ratiowhichparticularlydependsonthe thickness anddiameterof the cookies
and has longbeen usedtodeterminethe quality of flourforproducingcookies .Highestspreadfactorof
6.99 was observed infull-fatsample.Withthe increase inthe concentrationof chiaseedmucilage,the

2. spreadfactor of cookiesdecreasedfrom6.83to5.99.Both diameterrandthickness were decreased as
the concentrationof chiaseedmucilage increasedfrom0%to40% in the blends.The resultsof the
sensoryevaluationscore of cookiesthatwere formulated withfatreplacementbychiaseedmucilage
upto40%. Sensoryevaluationmethodsdonotrequire trainedpanellist,require small size samplesand
lesstime.The describedsensoryevaluationscore of cookiesformulatedfromfullfatandchiamucilage
as fat replacerare presentedinTable 2.The sensorypanellistsrated full fatsample (100% fat) withthe
highestscore forcolor andflavour.Highestoverall acceptabilityscores(84%) wasobserveduntil cookies
withCM-30% and afterthislevel of replacement,areductioninacceptabilityscoreswasobserved(Fig.
4). The index of acceptability(IA) wasN83%,whichconfirms that the cookiesare considered as
acceptable bythe panellists.Withrespecttooverall acceptability,cookiespreparedfromCM-40%were
giventhe lowestscores.Throughevaluation,itcanbe suggested thatinall evaluatedparameterstill
30% replacementof fatwithchiamucilage,nosignificant(Pb0.05) differenceswereobservedwhich
showedthatmucilage utilization didnotaffectresponses of sensory parameters.The resultobtainedfor
the purchase intentwasfoundto be satisfactory,being87.4% of a response correspondingto“would
certainlybuy”forcookieswiththe fatreplacementof 30%.
4.Conclusions
The presentstudy wasundertaken tocharacterize chiaseedmucilage foritsfunctional ,rheologyand
thermal properties andtosee the potential of chiaseedmucilage incookiesasfatreplacer.Low n values
and high valuesof chiaseedmucilage indicateditsthinningproperty.Asthe shearrate was increased,
the apparentviscositydecreased.At low-frequencyregion,G″wassupposedtobe higherthanG′ for
chia seedmucilage andata particularcharacteristicfrequency,acrossoverof frequencyversusG′and
G″ curveswas observed.The substitutionof fatwithchiamucilage didnotaffectthe technical
characteristicsof the cookiesandreducedthe caloricvalue asa resultof the fat replacement.Keeping
sensorial attributesinmind,chiaseedmucilagemaybe
successfullyusedasafatreplaceruptothelevelofCM-30%withreasonableacceptance.
2.2. Characterizationof flourmixingdoughby aviscometerRapidViscosity
Analyser(RVA)
The pastingpropertiesof the flourmixtureswere analysed usingthe viscosityprofile
obtainedbythe viscometerRVA (RapidViscoAnalyserSuper4,NewportScientific).
For thispurpose,the methodapprovedbyAACC(AmericaAssociationof Cereal
Chemists),whose reference is“General PastingMethodforWheator Rye Flourof
Starch Usingthe RapidViscoAnalyser.AACC2000, number:76-21”), was used.
Samplesof 3 g±0.01g were weighedandthe amount of waterincorporatedwas25
g±0.01g. The teststartedat 50 °C and 960 RPM, and wassloweddownto160 RPM at
10 s. Temperature wasmaintainedduringthe firstminute.The temperature from50 °C
to 95 °C was increase duringthe next4minutestoreach 95 °C at minute 5 in a second
step.The thirdstepinvolvedmaintainingatemperature of 95 °C until minute 7.5.The

3. fourthstepwas to lowerthe temperature to50 °C,which was reachedat minute 11. The
laststepwas to maintainatemperature of 50 °C until minute 13.Measurementswere
takenintriplicate.
3.1. Characterizationof flourmixtures byRapidViscosityAnalysis
The resultsof the pastingpropertiesobtainedbyRVA andthe profilesof the different
mixturessamplesare showninFig.1. The correspondingpastingparametersare
summarizedinTable 1.The pastingtimesof the sampleslowereddue todegree of chia
substitution,andsignificantdifferenceswere observedforthe 10% and 15%
substitutionmixtures.Peakviscositypresentedaninversebehaviorandbecame higher
withincreasingchiasubstitution,where the 10% and 15% mixturescontinuedtoshow
significantdifferencescomparedtothe control and5% mixture despitethe peaktime
presentingthisinverse behavior.Trough,breakdownand setbackalsoshowedaclear
incrementwithdegreeof substitution.
Initially,reducedwateravailabilitydue tothe presence of chiacompoundsshouldmake
starch gelatinizationdifficult.Thusthe pastingtemperature shouldpresentthe opposite
behaviortothat observedinthe results.One possible explanationisthatchiamucilage,
incombinationwithwaterandheat,producesincreasedviscosityatalowertemperature
comparedto starch. Therefore, the increase inviscosityatthe beginningof the assay,at
the 10% and 15% degreesof substitutioncouldbe attributedmore tomucilage
hydrationthanto starch gelatinization.The peaktime resultswerealsoaffectedforthe
same reason,whichlowered. Thisindicatesahigherdegree of substitution.Yetdespite
the reductioninpeaktime,peakviscosityincreasedwithdegreeof substitution.These
behaviorsprovedthatchiacomponentsmainlyaffectedthe viscosityof mixtures,
independentlyof wheat,because the degreeof substitutionincrementedthe viscosity
level.Similarly,final viscositywasanotherparameterthatshowedconsiderable
MANUSCRIPTACCEPTED
changes.Thisimpliesthatthe changesinpastingpropertiesobservedinthe behaviorsof
the mixturescouldbe producedbychiaseedmucilage.Thiscomponenthasahigh
water-holdingcapacityandhydrationfeatures(Inglettetal.2014) andthisphenomenon

4. had no majorinfluenceonstarchgranule gelatinization.However,the rapidformation
of hydrocolloids,whentheycame intocontactwithwater,wasthe mainfactor
responsible forthe variationsinthe viscosityparametersobserved.
Cia seedmucilage
Source
Chia(SalviahispanicaL.) mucilage asanew fat substitute inemulsifiedmeatproducts:Technological,
physicochemical,andrheological characterization
Ana Karoline FerreiraIgnácioCâmara,PaulaKiyomi Okuro,RosianeLopesdaCunha,AnaMaría Herrero,
ClaudiaRuiz-Capillas, Marise AparecidaRodriguesPollonio
2.2 Extractionof chia (SalviahispanicaL.) mucilage
Chiamucilage (CM) wasobtainedusingprocedurespreviouslypublishedbyCoorey,
Tjoe,& Jayasena(2014) and Felisbertoetal.(2015) withsome modification.Whole
chia seedswere soakedinwater(1:25w/v) for 3 h at 60 ºC usingan electriccookerwith
automaticstirringinorderto induce mucilage exudation.The extractedmucilage was
separatedfromthe seedsusinga35/CM-876 finisherpulperwithastainless-steel wire
meshwith0.26 mm apertures(FMCdo Brasil Indústriae ComércioLtda,Araraquara,
Brazil).The aqueoussuspensioncontainingthe mucilage wasdriedinanLP820 freeze-
drier(SãoPaulo,Brazil) andgroundusinga foodprocessor(GM200, Retsch,
Germany) to obtaina fine powder.The CMwas packagedinhermeticallysealedmetal
packaging.
2.3 Physicochemical andrheological characterizationof chiamucilage
2.3.1 Chemical composition
The moisture,protein,lipid,total dietaryfiber,solubleandinsolubledietaryfiber,and
ash contentof the lyophilizedchiamucilagewasdeterminedfollowingthe Official
Methodsof Analysisof AOACInternational (AOAC,2012).The carbohydrate level
was obtainedbysubtractingthe nutritional contentof proteinsandlipidsfromthe total

5. composition.All measurementswere performedintriplicate.
2.3.2 Fatty acidprofile
To determine the fattyacidprofile,lipidswereextractedasdescribedbyBligh&Dyer
(1959) and esterificationwascarriedout accordingtoprotocolspublishedbyHartman
& Lago (1973). The methyl estersof fattyacidswere separatedaccordingtothe Ce-66
method(AOCS,2009). Sampleswere analyzedinCGCAgilent6850 SeriesGC
CapillaryGasChromatographequippedwithDB-23AGILENT (50% cyanopropyl-
methylpolysiloxane)capillarycolumn60 m, Ø int: 0.25 mm, 0.25 µm film.Fattyacid
compositionwasdeterminedbycomparingpeakretentiontimeswithfattyacid
standards.The analysiswasperformedinduplicate.The atherogenicindex (AI) and
thrombogenicindex(TI) were calculatedaccordingtoUlbricht& Southgate (1991) as a
ratiobetweenSFA andunsaturatedfattyacids.
2.3.3 Rheological measurements
Dispersionswitheither15%,20%, or 25% w/vCM were preparedbyhydratingdried
mucilage indeionizedwaterfor30 minat room temperature (25ºC) to formchia
mucilage gels(CMGs).Dispersionswerethenleftovernightat4 °C to ensure complete
hydrationpriorto the rheological measurements.Viscoelasticbehaviorof CMGs was
investigatedbysmall amplitude oscillatorymeasurementsusingastress-controlled
rheometerPhysicaMCR301 (AntonPaar,Graz, Austria) equippedwithaPeltier
systemanda water bath(Julabo,Seelbach,Germany) fortemperature control.The
experimentwasperformedusingcone-plate geometry(50mm, 2° angle,truncation
µm).First,a strain sweepwasperformedbylogarithmicallyincreasingthe strainfrom
0.01 to 10% at a frequencyof 1.0 Hz to identifythe linearviscoelasticregion(LVR) of
samples.Frequencysweepsof 0.01–10 Hz were subsequentlyperformedat5 °C and a
strainvalue withinthe LVR.
Sample behavioraftereitherheatinganda frequencysweepat72 °C or heating

6. followedbycooling(72°C to 5 °C) anda frequencysweepat5 °C were carriedout.
Temperaturesof 5 ºC and 72 ºC were selectedforrheological measurementsto
reproduce commonproceduresinthe thermal treatmentof meatproductsandto have a
betterunderstandingof the behaviorof CMwhenaddedas a fat substitute inthe
products.Rheological measurementswere performedthe followingprotocols:(i)
temperature rampfrom5 °C to 72 °C (5 °C·min-1);(ii) 72°C for 5 min;(iii) frequency
sweepat72 °C or (i) temperature rampfrom5 °C until 72 °C (5 °C·min-1);(ii) 72ºC for
5 min;(iii) temperature rampfrom72 °C to 5 °C (5 °C·min-1);(iv) 5°C for 5 min;(v)
frequencysweepat5 °C. The elasticcomponent(G'),viscouscomponent(G"),andtan
delta(tan δ) were recorded.All measurementswere performedintriplicate.
2.3.4 AttenuatedTotal Reflectance (ATR)-FTIRspectroscopyanalysis
The infraredspectraof the powderedsampleswere recordedusingaPerkin-Elmer
SpectrumTM 400 spectrometer(Perkin ElmerInc.,Madrid,Spain) inmid-IRmode,
equippedwithanATR(attenuatedtotal reflectance) samplingdevice containinga
diamond/ZnSe crystal.Measurementswere performedatroomtemperature (25ºC)
usingapproximately25mg of CM, whichwasplacedon the surface of the ATR crystal
and gentlypressedwithaflat-tipplunger.The spectrawere scannedinthe 4000–650 cm-1 wave range
witha scan speedof 0.20 cm/s and 8 accumulationsata resolutionof 4170
cm-1. Tenmeasurementswere takenandsummed toobtainthe total spectrum(80
accumulations).A backgroundspectrumwasgeneratedusingthe same instrumentconditionsbefore
each measurement.
Spectrawere acquiredwiththe Spectrumsoftware version6.3.2and spectral data were
processedwiththe Grams/AIversion9.1(ThermoElectronCorporation,Waltham,
MA) software.