Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins.

Abstract

During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product.