Location: Functional Foods Research Unit
Title: Processing and physical properties of chia-oat hydrocolloids Authors
Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 30, 2013
Publication Date: November 19, 2013
Citation: Inglett, G.E., Chen, D. 2013. Processing and physical properties of chia-oat hydrocolloids. Journal of Food Processing and Preservation. DOI: 10.1111/jfpp.12190. Interpretive Summary: This study found that some new functional composites could be valuable for developing new functional food products having useful health benefits for decreasing heart problems, diabetes, and obesity. These new chia-oat composites will be beneficial for coronary heart disease prevention along with the health benefits of the omega polyunsaturated fatty acids of chia. Oat products have ß-glucan soluble fiber contents for improving nutritional, physical, and functional qualities. Chia is rich in omega-3 polyunsaturated fatty acids that are known for lowering blood cholesterol and preventing coronary heart disease. New chia-oat products of chia with oat products were prepared that could be useful for enhancing health benefits of functional foods. Besides the nutritional aspects of the chia-oat blends, these products have some excellent physical properties for improving food texture and other useful viscoelastic qualities. These new technologically developed products could be valuable for foods having improved nutritional value and desirable texture qualities for health concerned consumers.
Technical Abstract: Chia-oat dry blended composites and their processed hydrocolloids containing omega-3 and omega-6 fatty acids from chia along with soluble ß-glucan from three oat products were developed and studied. Chia’s omega-3 fatty acids and soluble ß-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 prior to preparing chia hydrocolloids (P-S-D; P-J-S-D) by high shearing Polytron homogenizer (P), hydrothermal jet-cooking (J), sieving (S), and drum-drying (D), respectively. The pasting property measurement by a Rapid Visco Analyzer (RVA) and water holding capacity evaluation provided useful information on their interesting physical properties. P-S-D and P-J-S-D products gave unexpectedly low viscosities compared to DBC. These viscoelastic properties make chia-oat hydrocolloids unique for use in beverages containing the functional components omega-3 fatty acids and ß-glucan. All chia-oat dry blend composites and hydrocolloids provide exceptional nutritional properties and texture qualities for functional food products.