Location: Functional Foods ResearchTitle: Pasting and rheological properties of oat products dry-blended with ground chia seeds Author
Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/13/2013
Publication Date: 8/28/2013
Citation: Inglett, G.E., Chen, D., Liu, S.X., Lee, S. 2014. Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology. 55:148-156. 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: Oat products containing ß-glucan are documented for lowering blood cholesterol that could be beneficial for preventing coronary heart disease. Oat products (oat flour, oat bran concentrate, and Nutrim) were dry-blended with ground chia (Salvia hispanica L.) that contains omega-3 polyunsaturated fatty acids for improving nutritional and functional qualities. The pasting and rheological properties of oat-chia composites with 10, 20, and 50% chia 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 oat products were not greatly influenced by 10% or 20% chia replacements but were improved at the 50% replacement level. Also, these composites had improved water holding capacities compared with their starting materials. Also, whole chia seeds currently used in food products on the market are not easily utilized by the human body because of an extremely hard coat. These fine particle composites of oat products with ground chia were prepared by a feasible procedure for producing composites having improved nutritional value, texture quality, and functional food applications.