|Xu, Jingyuan - James|
|LEE, SUYONG - Sejong University|
Submitted to: International Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/8/2013
Publication Date: 7/12/2013
Citation: Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of chia composites containing barley flour. International Journal of Food Science and Technology. 48:2564-2570.
Interpretive Summary: This study found that new gels, or hydrocolloids, made from chia and barley could be valuable for developing new food products having functional health benefits for decreasing heart problems, diabetes, and obesity. These new chia-barley hydrocolloids will be beneficial for coronary heart disease prevention along with the health benefits of the omega polyunsaturated fatty acids of chia. Barley, a powashonupana variety, has a high ß-glucan content 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 hydrocolloid products of chia with barley were prepared that could be useful for enhancing health benefits of functional foods. Besides the nutritional aspects of the chia-barley hydrocolloids, these products have excellent water holding capacities, texture, and 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: The chia containing omega-3 polyunsaturated fatty acids (omega-3 PUFAs) was composited with barley flour having high ß-glucan content. Both omega-3 PUFAs and ß-glucan are well known for lowering blood cholesterol and preventing coronary heart disease. Barley flour was dry blended with ground chia at 10%, 20% and 50% levels for improving nutritional and functional properties. The pasting and rheological properties of chia and prowashonupana composites were characterized using Rapid Visco Analyzer followed by an advanced rheometer. Shear thinning properties were observed for all the composites. The pasting and rheological properties of the products were not greatly influenced by 10% or 20% ground chia replacements but showed differences at the 50% replacement level. The results suggested the elastic properties of chia-barley composites 1:1 with chia was probably improved by the chia component. Also, the chia-barley composites gave improved water holding capacities, particularly at the 50% level. In this study, barley flour was nutritionally enhanced with omega-3 PUFAs-rich oils from chia. Also, whole chia seeds currently used in food products on the market are not easily utilized by the human body because of chia’s extremely hard coat. These fine particle composites of chia with barley should be helpful in providing nutritional components and applicability for preparing new functional food products having enhanced health benefits.