Analysis of Chia Seed’ –Physiochemical and Proximate Analysis
- 1Bharathidasan Govt. College for Women (Autonomous), Puducherry, India
- 2Bharathidasan Govt. College for Women (Autonomous), Puducherry, India
Res. J. Recent Sci., Volume 5, Issue (8), Pages 39-41, August,2 (2016)
Chia Seed one of nature superfood, little gems swell to keep feeling fuller for longer, low in calories, and can be adapted in flavour. Chia gel can be easily extracted and have great potential in food product development. The gelling of the seeds as combination of soluble and insoluble fibre slow the conversions of starches into sugars when eaten. The swelling and gelling of the seeds also helps with digestion through the colon. The seed contain from 25% to 40% oil with 60% of comprising omega-3 Alpha Linolinic Acid and 20% of omega-6 Linoleic Acid. Chia, the richest plant source of complete protein and packed with anti-oxidants, great for banishing free radicals. The tiny seed good aids for digestion, especially in the hotter climates and reduces body temperature, also assist in controlling the appetite and regulating blood sugar levels. Chia means strength and powerful nutritional punch, are loaded with fiber, protein, fat and various micronutrients. Due to these properties, nutritive and physiochemical characteristics of chia was analysed. A common dosage recommendation is 20 grams of soaked chia seeds twice per day.
- Illian T.G., Casey J.C. and Bishop P.A. (2011)., Omega 3 chia seed loading as a means of carbohydrate loading., Journal of strength and conditioning research, 25(1), 61-65.
- Nieman D.C. et al. (2009)., Chia seed does not promote weight loss or alter disease risk factors in overweight adults., Nutrition research, 29(6), 414-418.
- Ulbricht C. et al. (2009)., Chia (Selviahispanica): A systematic review by natural standard research collaboration., Review of recent clinical trials, 4(3), 168-174.
- Tetens and Inge (2009)., Opinion on the safety of Chia seeds (Salvia hispanica L.) and ground whole chia seeds as a food ingredient., The European Food Safety Authority Journal, 996, 1-26.
- Peiretti P.G. and Meineri G. (2008)., Effects on gouth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements., Meat Science. 80(4), 1116-1121.
- Ayerza R Jr and Coates W. (2007)., Effect of dietary alpha – linolenic fatty acid derived from chia when fed as ground seed, whole seed and oil on lipid content and fatty acid composition of rat plasma., Annals of Nutrition and Metabolism, 51(1), 27-34.
- Cahill J.P. and Provance M.C. (2002)., Genetics of qualitative traits in domesticated chia (Salvia hispanica L.)., Journal of Heredity, 93(1) 52-55.
- O. Di Sapio, Bueno M., Busilacchi H., Quiroga M. and Severin C. (2012)., Morphoanatiomical Characterization of Salvia hispanica., BoletinLatinoamericano Y Del Caribe De Plantas Medicinales Y Aromaticas, 11(3), 249-2268.
- Jeong S.K., Park H.J., Park B.D. and Kim I. H. (2010)., Effectiveness of topical chia seed oil on pruritus of end stage renal disease (ESRD) patients and healthy volunteers., Annals of Dermatology, 22(2), 143-148.