Chia Seeds Research Articles

Standardization on Fermentation of Chia (Salvia hispanica L.)

Aims: To investigate the fermentation parameters physico-chemical characteristics and to conduct sensory evaluation to assess the acceptability of the fermented chia seeds. Study Design: Experimental study involving the fermentation of chia seeds with varying combinations of water, curd, and honey. Assessment of fermentation parameters and physico-chemical characteristics. Microbiological analysis, LAB isolation, and measurement of TSS, acidity, and pH. Sensory evaluation to determine the acceptability of the fermented chia seeds. Place and Duration of Study: The study undertaken during 2020-23 in the Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka. Methodology: Chia seeds subjected to different fermentation treatments involving combinations of water, curd, and honey. Microbiological analysis conducted to assess microbial populations. Isolation of lactic acid bacteria (LAB) to study their presence. Measurement of total soluble solids (TSS), acidity, and pH to evaluate physico-chemical changes during fermentation. Sensory evaluation performed to determine consumer acceptability. Results: Fermentation treatments showed significant differences in soluble solids ranged (1.63 to 8.10), pH (1.87 to 3.87), and acidity, showcasing organic acid content, notably lactic acid (0.04 to 0.23), oxalic acids (0.04 to 0.23), citric acid (0.09 to 0.50), maleic acid (0.06 to 0.35) and succinic acid (0.05 to 0.30. Fermented white chia with distilled water + curd+ honey (FWC3) and Fermented black chia with distilled water + curd+ honey (FBC3) had the statistically higher mean sensory scores.

Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp.

Chlorine dioxide (ClO2) gas is widely recognized as a potent antimicrobial agent effective against various microorganisms. Chia seeds are prone to microbial contamination, and thermal treatments are not feasible due to potential quality issues. The study is aimed at investigating the effectiveness of chlorine dioxide (ClO2) gas followed by mild heat for Salmonella reduction in chia seeds. Chia seeds were inoculated with a five-strain Salmonella cocktail and treated for 2 h at two conditions – 5 mg/L gas concentration at 80% RH and 3 mg/L at 90% RH. The samples subjected to ClO2 were mild heat treated at 40 and 60 °C for either 1 or 2 h, and Salmonella reduction is determined during one month of ambient storage. At 80% RH, ClO2 resulted in a 1.80 log reduction of Salmonella while a significantly (p < 0.05) higher log reduction of 2.82 log CFU/g was achieved at 90% RH. Subsequent mild heat treatment at 60 °C for 2 h resulted in additional log reductions of 1.14 and 1.32 for 80% and 90% RH. During the storage study, it was observed that the Salmonella population continued to decline over time. After 7 days of storage, samples treated with ClO2 at 80% and 90% RH without the application of mild heating, provided a cumulative log reduction of 2.87 and 3.81 after 7 days of storage. ClO2 treatment (3 mg/L at 90% RH) followed by mild heating (60 °C for 2 h) and 7 days of storage achieved close to 5 log reduction. The quality of chia seeds was minimally affected by ClO2 treatment, both alone and in combination with mild heating, as indicated by the insignificant changes in color values, fatty acids, and phenolic content, germination ability, and byproduct residues. This study demonstrates the effectiveness of post ClO2 mild heating and subsequent storage to enhance the microbiological safety of chia seeds.

Pseudocereals: Development of functional foods, their properties, challenges, and opportunities in food processing industry

In recent decades, global consumer food preferences have shifted toward healthier and more sustainable options to combat lifestyle diseases. Pseudocereals like amaranth, buckwheat, quinoa, and chia seeds have gained prominence due to their adaptability to different climates and rich nutritional profiles. They provide balanced amino acids, prebiotic starches, fibres, unsaturated fats, B-complex vitamins, vital minerals, and valuable phytochemicals known for their antioxidant, anti-inflammatory, and antihypertensive properties. However, pseudocereals contain antinutritional factors. These can be mitigated through processing techniques such as dehulling, soaking, and thermal treatment, which also influence their physicochemical properties, and enhance their antioxidant capacity. This makes pseudocereals excellent ingredients for functional foods. Historically, pseudocereals were integral to various diets but were super-exploited by processed foods like wheat, rice, and maize in the early 20th century. Presently, there is a growing interest in synbiotic functional foods rich in dietary fibre and fermented by probiotics to support gut health. Fermentation of pseudocereals enhances their probiotic and prebiotic properties, reducing antinutritional factors, and increasing nutrient bioavailability. Pseudocereals are also valued for their high-quality protein content (10 - 20%), often extracted through wet and dry methods, with alkaline extraction for gluten-free, plant-based products. The rise of non-dairy, gluten-free, and plant protein-based products reflects the associated health benefits, including antimicrobial and antioxidant effects. This article reviews the existing literature on potential pseudocereals health benefits, nutritional importance, processing aspects, and scaling up opportunities in the food processing industry.

Fatty acid composition of erythrocyte membranes in carries of rs174544 polymorphism of FADS1 gene and rs174583 polymorphism of FADS2 gene from central region of the Russian Federation before and after supplementation of their diet with ω-3 PUFAs

Numerous publications have demonstrated that polymorphisms in FADS1 and FADS2 gene cluster influence the levels of long chain polyunsaturated fatty acids (LC PUFAs) synthesized in the body from essential precursors. They can be consumed through the diet as well. These LC PUFAs perform important plastic and regulatory functions in the body. The associations between the polymorphisms of FADS genes and the fatty acid (FA) composition of the body with some inflammatory and chronic diseases were shown. To date, very few studies in the Russian Federation researched the distribution of polymorphic variants in FADS1 and FADS2 genes and no studies examined the effects of these polymorphisms on the level of FAs in tissues.So, the purpose of this paper was to study the frequency of genotypes and alleles of the rs174544 polymorphism of the FADS1 gene and the rs174583 polymorphism of the FADS2 gene and their influence on the FA composition of erythrocyte membranes in residents of the Central region of the Russian Federation (RF). Additionally, the effect of ω-3 PUFAs fortified food products on this composition was examined. MethodsThe study included 70 volunteers aged 23–69 years from Moscow region who provided informed consent. They were genotyped for rs174544 polymorphism of FADS1 gene and rs174583 polymorphism of FADS2 gene by real-time PCR. The participants of the study consumed fruit or vegetable smoothies enriched with either vegetable (chia seeds flour) or animal (fish oil flour) sources of ω-3 PUFAs for 1 month. The fatty acid composition of erythrocyte membranes in some of the volunteers was analysed using gas-chromatography before and after fortification of their diet with ω-3 PUFAs. Statistical analysis was performed using SPSS 23. ResultsThe frequency of genotypes and alleles of polymorphisms studied were similar to those published for the European region. For rs174544, the genotype frequencies were CC (61%), CA (29%), and AA (10%), frequency of allele A was 24%. For rs174583, the genotype frequencies were CC (51%), CT (39%), and TT (10%), frequency of allele T was 29%. Carriers of minor alleles of both polymorphisms studied had significantly higher levels of ω-6 and ω-3 LC PUFAs in erythrocyte membranes compared to those carrying other genotypes. This differs from the results of other studies where carriers of minor alleles as were shown to be slow converters of precursors to LC PUFAs. The reason of the discrepancy was most likely associated with the obesity and dietary preferences of our study participants who carry the minor alleles. Over the period of one-month consumption of food sources providing an additional intake of either 2 g/day ω-3 PUFAs from fish oil or 6.5 g/day of ω-3 PUFAs from chia seed flour markedly reduced the incorporation of ω-6 PUFAs into erythrocyte membranes in carriers of minor alleles. Additionally, there was an increase in the content of saturated palmitic acid in the membranes that noticeably changed the fatty acid composition of erythrocyte membranes. ConclusionOur results confirm the observation that blood fatty acid composition related to polymorphisms of FADS gene is highly influenced by BMI. The incorporation of ω-6 PUFAs into erythrocyte membranes decreases when the diet is fortified with ω-3 PUFAs. This decrease can help reduce the formation of pro-inflammatory eicosanoids and the risk of various inflammatory and chronic diseases, especially in carriers of minor alleles of the genetic polymorphisms studied.

Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties

Developing high nutritional value pregnant bar products as a source of different nutrients to support daily-consumed poor is considered a practical goal to increase pregnant crucial nutrient intake. This research aims to develop high nutritional snack bar as a complementary to support the nutrient requirements in pregnant women using a mixture of grains (chickpea and quinoa flours) along with wheat flour in addition to chia seeds, inulin, moringa leaves powder, anise, mastic and stevia. This study was conducted in two stages. Seven treatments of quinoa and chickpea flour levels in the ratio of (1:2) with wheat flour were produced. Proximate analysis, physical proprieties, color analysis, and sensory evaluation tests were determined. This highly nutritional snack bar has larger contents of protein, fiber, lipids, and ash, as well as lower amounts of moisture and carbohydrate content compared to wheat flour control. Moreover, physical properties: snack bar samples’ weight, diameter and thickness decreased as the concentration of chickpea and quinoa flours increased. The results of the color analysis showed that there were significant differences in lightness (L*), redness (a*), and yellowness (b*) values between the control and the seven snack bar treatments, which showed lower lightness (L*) and yellowness (b*) color values and higher redness (a*) color values. Regarding the sensory evaluation, the most accepted treatment was treatment 7, which had 47.5% wheat flour, 35% chickpea flour, and 17.5% quinoa flour. Developing a high-nutrient-value snack bar as a complementary source of nutrients to support and cover most pregnant women’s nutrient requirements, maintaining necessary daily needs with controlled calorie intake and high quality and acceptability.

CHIA SEEDS (SALVIA HISPANICA L.): A COMPREHENSIVE LOOK AT THEIR ATTRIBUTES, PHYTOCHEMICAL PROFILE, AND IMPACT ON HEALTH

This article presents a comprehensive review of the characteristics, phytochemical profile and health effects of chia seeds. Chia seeds belong to the Lamiaceae family, and are small, oval and colored seeds that grow in tropical and temperate climates. Chia seeds are rich in protein, fiber, minerals, phenolic compounds and polyunsaturated fatty acids. These nutrients give chia seeds functional properties such as antioxidant, anti-inflammatory, hypolipidemic, hypoglycemic and prebiotic. Chia seeds may play a potential role in the prevention and treatment of chronic diseases such as cardiovascular diseases, diabetes, obesity, digestive system diseases and cancer. Chia seeds can be consumed whole, ground into flour or extracted into oil and added to various foods. Moreover, chia seeds have technological functions such as water retention, emulsification and viscosity enhancement in the food industry. Chia seeds have become a popular functional food in recent years and are being researched. However, more clinical studies and meta-analysis studies are needed on the health effects of chia seeds.

Physiochemical and Sensory Properties of Pumpkin and Strawberry Jams Fortified with Chia Seed ( Salvia Hispanica L)

physiochemical and Sensory Properties of Pumpkin and Strawberry Jams Fortified with Chia Seed ( Salvia Hispanica L)

Prophylactic Effect of Combined Chia Seeds with Flaxseed Oil on Induced Aortic Atherosclerosis in A Rat Model

Prophylactic Effect of Combined Chia Seeds with Flaxseed Oil on Induced Aortic Atherosclerosis in A Rat Model

Antifungal activity of a trypsin inhibitor from Salvia hispanica L. (chia) seeds against fluconazole-resistant strains of Candida spp. and evaluation of its toxicity in vitro.

The incidence of Candida species resistant to traditional antifungal drugs is increasing globally. This issue significantly impacts patients' lives and increases healthcare expenses, confirming the need to develop novel therapeutic strategies. Recently, a thermostable trypsin inhibitor named ShTI (11.558kDa), which has antibacterial effects on Staphylococcus aureus, was isolated from Salvia hispanica L. (chia) seeds. This study aimed to assess the antifungal effect of ShTI against Candida species and its synergism with fluconazole and to evaluate its mode of action. Preliminary toxicological studies on mouse fibroblasts were also performed. ShTI exhibited antifungal effects against C. parapsilosis (ATCC® 22,019), C. krusei (ATCC® 6258), and six clinical fluconazole-resistant strains of C. albicans (2), C. parapsilosis (2), and C. tropicalis (2). The minimum inhibitory concentration (MIC) values were 4.1µM (inhibiting 50% of the isolates) and 8.2µM (inhibiting 100% of the isolates). Additionally, when combined with fluconazole, ShTI had a synergistic effect on C. albicans, altering the morphological structure of the yeast. The mode of action of ShTI against C. krusei (ATCC® 6258) and C. albicans involves cell membrane permeabilization, the overproduction of reactive oxygen species, the formation of pseudohyphae, pore formation, and consequently, cell death. In addition, ShTI (8.65 and 17.3µM) had noncytotoxic and nongenotoxic effects on L929 mouse fibroblasts. These findings suggest that ShTI could be a promising antimicrobial candidate, but further research is necessary to advance its application as a novel antifungal agent.

The incorporation of Chia seeds (Salvia hispanica L.) in the chicken diet promotes the enrichment of meat with n-3 fatty acids, particularly EPA and DHA

Chia seeds, an ancestral food produced in South America, have been utilized to supplement the diet of chickens with the objective of increasing the meat content of n-3 fatty acids. Chia seeds are notably rich in α-linolenic acid, an essential fatty acid comprising 62% of the total fatty acids in chia. The expectation was that feeding chickens with such a level of α-linolenic acid would promote its conversion to EPA, DPA, and primarily DHA, considering the favorable impact of these fatty acids on consumer health. To achieve this goal, 96 male Ross chickens were provided ad libitum diets supplemented with 0%, 2.5%, 5%, and 10% of chia seeds. At 49 days of age, the animals were slaughtered, and the Gastrocnemius, Iliotibialis lateralis, and Pectoralis major muscles were analyzed. The results indicated that chia seeds did not have a negative impact on the productive parameters. Regarding meat color, the inclusion of chia in the feed appeared to lower the redness of meat, especially in Pectoralis major, without apparent effects on the pHu neither for the drip loss of the meat. Chia seeds led to an increased deposition of C18:3n3, EPA, DPA, and DHA into the muscles. The DHA levels detected in the muscles in our study could be considered relatively high when compared to the findings of other investigations using chia seeds in chickens, especially given the extent of chia seed incorporation in the feed. On the other hand, meat indices such as total n-3 fatty acids, n-6/n-3 ratio, AI (atherogenicity), TI (thrombogenicity), and h/H (hypocholesterolemic effect) are favorable for consumers' health when chia seeds are included in the feed of chickens, except for AI and h/H when chia is included at 10% in the feed.

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds

Facile green synthesis of Ni3V2O8 nanoparticles for efficient photocatalytic degradation of Rose Bengal dye under visible light irradiation

Nickel vanadate (Ni3V2O8) nanoparticles (NPs) were prepared by solution combustion process using ammonium metavanadate and nickel nitrate as precursors and salvia hispanica (chia seeds) powder as a green fuel. The sample was characterized using X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and UV–visible spectroscopy, Photoluminescence (PL) spectroscopy. The characterization analysis confirmed the structure, shape, functional group, and optical properties of NPs. The obtained NPs have an average crystallite size of 49 nm and standard deviation is found to be 5.54 nm. The synthesized NPs emits Cyan color under UV light and is useful in latent fingerprint applications. The photocatalytic activity of Ni3V2O8 NPs was observed for the degradation of Rose Bengal (RB) dye under visible light irradiation. Photocatalytic activity results shows that, Ni3V2O8 NPs showed a maximum removal efficiency of 100 % in 180 min. The NPs underwent reusability and showed good degradation activity for 3 cycles. The material follows the pseudo-first-order of kinetics. It shows that synthesized NPs have an application as a photocatalyst to degrade textile dyes in wastewater treatment rapidly.

The sensory and nutrient analysis by the addition of Chia Seed (Salvia hispanica L.) to Star fruit juice (Averrhoa carambola L.) as a drink for hypertension patients

&lt;p&gt;&lt;strong&gt;&lt;em&gt;Background: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;Hypertension, when it is not controlled, can cause complications to many diseases and death. Hypertension control can be achieved by adjusting to a healthy diet, such as increasing the consumption of fruit, whole grains, potassium intake, calcium, and magnesium. Several studies have shown that star fruit and chia seeds can control blood pressure in people with hypertension.&lt;/em&gt; &lt;em&gt;However, the nutritional content, such as calcium and magnesium, is still relatively low in star fruit.&lt;/em&gt; &lt;em&gt;According to &lt;/em&gt;&lt;em&gt;USDA&lt;/em&gt;&lt;em&gt;, chia seeds contain high level of calcium, potassium, and magnesium.&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Objectives: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;This research aims to determine the sensory acceptability and the nutritional content of star fruit juice by adding chia seeds.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Methods: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;This is an experimental study with a Completely Randomized Design (CRD). There were four formulations of star fruit juice with chia seeds additions (0 g,10 g,15 g, and 20 g).&lt;/em&gt; &lt;em&gt;The sensory analysis was tested by the Kruskal Wallis test and Mann-Whitney test. While differences of the nutritional content from the product that preferred by panelists were tested by Independent T-test.&lt;/em&gt;&lt;em&gt;&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Results: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;There were significant differences (p&amp;lt;0.05) in all sensory parameters. The selected sweet star fruit juice with the addition 10 g chia seed formulation showed an increase in nutrients except for the water content. Water content of 89.21 %, ash content of 0.32 %, carbohydrate content of 7.14 %, fat content of 1.75 %, protein content of 1.55%, potassium content of 206 mg/200 ml, calcium content of 34.84 mg/200 ml, magnesium content of 17.80 mg/200 ml, and sodium content of 2.46 mg/200 ml.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Conclusions: &lt;/em&gt;&lt;/strong&gt;&lt;em&gt;Sweet start fruit juice with the addition of 10 g of chia seed is the most liked star fruit juice formulation with chia seed addition by the research panellists, and it can increase the nutritional content, especially calcium and magnesium content.&lt;/em&gt;&lt;/p&gt;

Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer

SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.

Influence of Silver Nanoparticles on Germinated and Microwaved Chia Seeds (Salvia Hispanica L)

This study thoroughly investigated the impact of 60 ppm silver nanoparticles (AgNPs) on the germination process of chia seeds (Salvia Hispanica L.) and an examination of subsequent modifications induced by microwave treatment on AgNP-exposed seeds. The research findings highlighted a significant enhancement in seed germination percentage peaking at 81.67% on the fifth day particularly when exposed to a concentration of 60 ppm AgNPs. Concurrently, radicle length experienced a substantial increase indicative of improved early seedling growth. Morphological study was also studied by scanning electron microscopy. Results indicated that samples treated with microwave showed shrinkage and the samples treated with germination samples showed expansion. Furthermore, investigation of bioactive compounds indicated increased concentrations of total phenolic content and total flavonoids content in samples germinated with AgNPs simultaneously with increased antioxidant activity. In a nutshell, this study provided a comprehensive understanding of the impacts of 60 ppm AgNPs on germination and microwave treatment on chia seeds. The far-reaching implications span across agriculture, food science, and nutritional domains, providing a strong basis for potential future applications and further scientific examination.

Evaluation of hematoprotective, hepatoprotective, and anti-inflammatory potentials of chia seed (Salvia hispanica L.) extract in rats

This study was conducted to evaluate the effects of chia seed extract on CCl4-induced hepatotoxicity, hematological profile, and carrageenan-induced inflammation in rats. Water-ethanol-acetone extract of chia seeds at the doses of 200 and 400 mg/kg body weight/day were applied to evaluate the comparative protective roles. Hematological profile and serum biochemical parameters were measured to evaluate the hematoprotective, and hepatoprotective effects of chia seed extract. Paw thickness and motility level were assessed at 0, 1, 3, 5, and 7 h after sub-planter injection of carrageenan to evaluate the anti-inflammatory potential. Tissue histopathology was performed in both cases. Chia seed extract reduced the elevated level of serum AST and ALT significantly in a dose-dependent manner following intra-peritoneal injection of CCl4. Histopathological study of the liver tissue exhibited acute impairment of the hepatocytes and liver parenchyma following CCl4 exposure, which was markedly regenerated by the chia seed extract treatment. Protective effects of the extracts were also evidenced by the RBC count, Hb (%), PCV (%), ESR, and neutrophil count. Chia seed extract was found to inhibit the carrageenan-induced paw edema and increase motility level in a dose-oriented fashion. Histological examination of the paw tissue revealed severe inflammation characterized by massive infiltration of inflammatory cells in the carrageenan group, which was significantly reduced by chia seed extract treatment. The higher dose of chia seed extract showed significant increases in bodyweight gain and feed efficiency ratio but decrease in visceral fat deposition. These results suggest that chia seeds possess potentials for hematoprotective, hepatoprotective, and anti-inflammatory activities.

Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil

In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction methods on the phenolic components of chia seeds and the chemical properties and fatty acids of chia seed oils were investigated. Chia seed oil was extracted via Soxhlet without roasting as control, yielded 29.62%. The oils from seeds roasted at 90 °C and 120 °C had yields of 32.65% and 33.85%. The control oil had an acidity value of 4.70%. In comparison, the acidity values were 4.20% and 3.61% for the oils from seeds roasted at 90 °C and 120 °C. The total phenol result of the control sample was found to be 2.55 mg GAE/g, while the total phenol contents in Chia samples roasted at 90 °C and 120 °C are determined as 2.34 mgGAE/g and 2.14 mg GAE/g, respectively. Also, the flavonoid contents of the roasted chia samples (90 °C and 120 °C) were reported as 13.71 mgCE/g and 12.91 mgCE/g, respectively. It was observed that the application of roasting caused a decrease in quercetin and resveratrol values (p < 0.01). The highest antioxidant value (80.13%) was established in chia sample roasted at 90 °C. Quercetin, catechin, resveratrol, kaempferol and izorhamnetin were the main phenolic components of chia seeds. Other phenolic components such as syringic acid, p-cuoumeric acid, caffeic acid, and gallic acid were found at quite low levels. It was observed that of roasting application caused a decrease in quercetin and resveratrol values. The highest fatty acids in chia seeds were linoleic and linolenic acids. Linolenic and linoleic acid results of chia oils were recorded to be between 64.58 and 68.10% to 17.30 and 18.44%, respectively. The palmitic, stearic, oleic, linoleic and linolenic (except sonication) acid contents of the chia oils obtained by Soxhlet and sonication systems from roasted seeds were found high compared to the control.

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer’s health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage (T0), application of chemicals (T1), pasteurization (T2), and microwave heating (at 4 different time lengths: T3, T4, T5, and T6). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T3. A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages.

Role of Chia Seeds in Fitness

Sports drinks typically contain high levels of carbs, which are a useful energy source. Sports drinks also help to keep the body in balance, enhance performance, and include several electrolytes that, when taken before or during intense activity, can enhance performance. Sports drink formulations should take into account the individual energy, nutritional, fluid, and electrolyte requirements of athletes, taking into account the phase of exercise (before, during, or after). A balanced, healthy diet that includes chia seeds and regular exercise can help athletes meet their performance objectives while also maintaining their general health.

The Effect of Germination Process on The Characteristics of Chia (Salvia hispanica L.) Seeds

The Effect of Germination Process on The Characteristics of Chia (Salvia hispanica L.) Seeds