Linoleic, oleic and palmitic acids are found in lower amounts ( Table 2). It is characterised by high contents of polyunsaturated fatty acids, mainly α-linolenic acid (ALA), which accounts for approximately 60% all fatty acids. The fatty acid profile is of particular interest. In terms of dietary fibre content, chia seeds exceed dried fruits, cereals or nuts ( Figure 2). Chia seeds contain approximately 30–34 g dietary fibre, of which the insoluble fraction (IDF) accounts for approximately 85–93%, while soluble dietary fibre (SDF) is approximately 7–15%. Chia seeds are ascribed high nutritive value particularly thanks to their high contents of dietary fibre and fat ( Table 1). Detailed data on basic chia seeds composition is presented in Figure 1. The chemical composition of chia seeds has been analysed in many studies. The reported seed yield from selected commercial fields located in Argentina and Colombia ranges from 450 to 1250 kg/ha however, under advantageous experimental conditions, the yield may rich well above 2000 kg/ha. Salvia hispanica develops itself properly in sandy loam and clay loam soils with good drainage conditions. In nature, it grows mainly in mountainous regions. At present, it is grown worldwide, particularly in Argentina, Peru, Paraguay, Ecuador, Mexico, Nicaragua, Bolivia, Guatemala and Australia. Initially, chia was grown in tropical and subtropical climates. Seed surface is smooth, shiny, ranging in colour from white through grey to brown, with irregularly arranged black spots. After overblowing chia forms round fruits, containing many tiny, oval seeds of 2 mm in length and 1 mm in width. Its white or blue flowers are bisexual, of 3–4 mm in size, growing in whorls at shoot tips. Its serrated leaves, arranged opposite, are 4–8 cm in length and 3–5 cm in width. Salvia hispanica, also called chia, is an annual herbaceous plant belonging to the family Lamiaceae. The aim of this article is to present current information concerning potential use of chia seeds in the food industry, focusing on their chemical composition and health-promoting properties as well as legal acts regulating their use in food production. They are also used as thickeners in soups and sauces. Currently, chia seeds are consumed as ingredients or additions to many foodstuffs: baked products, muesli, dairy drinks, fruit smoothies or salads. Chia is an herbaceous plant that has also been used for medicinal purposes for thousands of years. The word “chia” is a Spanish adaptation of “chian” or “chien”, originating from Nahuati and meaning “oily”. An example of a raw material with properties considered very interesting by dietitians and food technologists is Salvia hispanica, commonly called chia. In view of the health-promoting properties of food in recent years we have been observing a considerable interest in products of plant origin, which have been investigated in many studies. Bioactive compounds include, e.g., polyphenols, carotenoids, phytoestrogens, sterols, stanols, vitamins, dietary fibre, fatty acids, probiotics, prebiotics, and bioactive peptides. The American Dietetic Association supplements this definition by additionally stressing the importance of health safety of bioactive food. They were defined by Biesalski and co-workers as nutritional components or non-nutritional compounds naturally found in the raw material or formed in the product in the course of technological processes, which may enhance, inhibit or modify physiological and metabolic functions of the organism. An increasingly important health-promoting role is ascribed to bioactive food components. Both state institutions and non-governmental organisations issue nutritional recommendations to protect human health, inhibit the development of selected diseases and alleviate their symptoms. Adequate nutrition is an important element in the prevention of many civilisation-related diseases such as diabetes, cardiovascular disease and obesity.
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