Avaliação das propriedades gelificantes da farinha de chia (Salvia hispanica L....

• Autor(es): Ramos, Susana Cristina Ferreira
• Data: 2013
• Identificador Persistente: http://hdl.handle.net/10400.5/6491
• Origem: Repositório da UTL
• Assunto(s): chia flour; nutritional value; health benefits; gelling properties; functional products; culinary applications
• Tipo de Documento: Dissertação de Mestrado
• Idioma: Português
• Orientador(es): Raymundo, Anabela; Mata, Maria Paulina

Descrição

Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade Nova de Lisboa Due to its high nutritional value and technology capacities, chia seeds (Salvia hispanica L.) are considered a promising food for the development of functional products, based on its gelling properties. Characterization of the gelling ability and optimal concentration of chia flour used in formulation of new products, was performed by analysis of physical and chemical properties of the flour and respective gels for different ranges concentrations and different processing conditions. The result of chemical composition of chia flour reinforces the already widespread knowledge about its nutritional value, increasing their potential for the development of new functional products. Considering the raw material used, the optimal conditions for the production of gels are 13% (w/w) chia flour hydrated for 30 minutes, followed by thermal treatment at 90°C/30min and subsequent cooling to 5°C. It was also found that the presence of salt or sugar in the formulation of product allows obtaining culinary preparations with acceptable sensorial characteristics, being possible innovate in many ways in application of chia flour as a food ingredient.