Extraction of Mucilage from Chia Seeds and its Application as Fat Replacer in Biscuits

Sameera Nayani Sameera Nayani

doi:10.17577/ijertv9is070385

Abstract

Extraction of Mucilage from Chia Seeds and its Application as Fat Replacer in Biscuits - written by Sameera Nayani , Subba Rao D published on 2020/07/22 download full article with reference data and citations

Highlights

Chia (Salvia hiapanica) is an edible seed which is native from southern Mexico
Microwave assisted extraction (MAE) is recent technique which is gaining interest and has potential to extract efficiently when compared to conventional extraction technique
The principle of MAE depends on the ionic conduction and dipole rotation caused by microwaves followed by heat generation which in turn causes the pressure on the cell wall

Summary

Introduction

Chia (Salvia hiapanica) is an edible seed which is native from southern Mexico. Chia seeds are good source of dietary fiber, protein, antioxidants and poly unsaturated fats such as linoleic and lenolenic acids [1]. The extraction of mucilage from chia seeds is prolonged process and can’t be separated . Various studies on the extraction of chia seed mucilage has shown yield ranging from 4 to 7 % at temperature 80o C [5]. The typical chia mucilage extraction involves hydration, exudation, drying and sieving process. The principle of MAE depends on the ionic conduction and dipole rotation caused by microwaves followed by heat generation which in turn causes the pressure on the cell wall. This pressure allows the constituents to get ruptured from the cell into the solvent present and increasing their yield [6]. Mucilage has been successfully extracted with more yield in less time from Opuntia ficus indica cladodes when compared to conventional extraction (CE) [7][8]

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