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Brazilian Journal of Food Technology

On-line version ISSN 1981-6723

Abstract

COELHO, Michele Silveira  and  SALAS-MELLADO, Myriam de Las Mercedes. Review: Chemical composition, functional properties and technological applications of chia (Salvia hispanica L) seeds in foods. Braz. J. Food Technol. [online]. 2014, vol.17, n.4, pp.259-268. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.1814.

Chia (Salvia hispanica L.) is an ancient seed used by the Mayas and Aztecs as an endurance-boosting food. This seed is a natural source of omega-3 fatty acids, fibre and protein as well as containing other important nutritional components such as antioxidant agents. Moreover, the functional components of chia seeds offer various applications in the food industry, such as the enrichment of breads, cakes and cereal bars, production of protein hydrolysates for use in bakery products and the production of mayonnaise with the addition of chia mucilage. This review aims to present its possible applications in foods, demonstrating how much chia could further be explored in the food industry.

Keywords : Food; Chia; Industry; Functional.

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