Processing and Physical Properties of Chia-Oat Hydrocolloids

Abstract

Chia-oat dry blended composites and their processed hydrocolloids containing Ω3 and Ω6 fatty acids from chia along with soluble β-glucan from three oat products were developed and studied. Chia's Ω3 fatty acids and soluble β-glucan from oat products are recognized for preventing heart disease. Chia-oat dry blended composites (DBC) at ratios 1:4 and 1:1 were prepared by high-shearing Polytron homogenizer (P), hydrothermal jet-cooking (J), sieving (S) and drum-drying (D), respectively, prior to preparing chia hydrocolloids (P-S-D; P-J-S-D). The pasting property measurement by a Rapid Visco Analyzer and water-holding capacity (WHC) evaluation provided useful information on their interesting physical properties. P-S-D and P-J-S-D products gave unexpectedly low viscosities compared with DBC. These viscoelastic properties make chia-oat hydrocolloids unique for use in beverages containing the functional components Ω3 fatty acids and β-glucan. All chia-oat dry blend composites and hydrocolloids provide exceptional nutritional properties and texture qualities for functional food products. Practical Applications The hydrocolloids of chia with oat provide improved smooth texture and WHC for food products. The unique chia-oat hydrocolloids contain omega-3 polyunsaturated fatty acids from chia and high β-glucan content from oat that are well known for lowering blood cholesterol and preventing coronary heart disease. Chia-oat hydrocolloids appear to have excellent great potential in functional foods for health-concerned consumers. These unique smooth products are applicable and useful for developing health functional food, including yogurt, instant puddings, custard, batter smoothies, ice cream, drinks, along with various baking products.