Full Length Research Paper
References
|
Alagawany M, Nasr M, Al-Abdullatif A, Alhotan RA, Azzam MM, Reda FM (2020). Impact of dietary cold-pressed chia oil on growth, blood chemistry, haematology, immunity and antioxidant status of growing Japanese quail. Italian Journal of Animal Science 19:896-904. |
|
|
Álvarez-Chávez LM, Valdivia-López MdlA, Aburto-Juarez MdL, Tecante A (2008). Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.). International Journal of Food Properties 11:687-697. |
|
|
Anderson JW, Baird P, Davis RH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL (2009). Health benefits of dietary fibre. Nutrition Reviews 67:188-205. |
|
|
Arredondo-Mendoza GI, Jiménez-Salas Z, Garza FJG-dl, Solís-Pérez E, López-Cabanillas-Lomelí M, González-Martínez BE, Campos-Góngora E (2020). Ethanolic Extract of Salvia hispanica L. Regulates Blood Pressure by Modulating the Expression of Genes Involved in BP-Regulatory Pathways. Molecules 25:3875. |
|
|
Attalla NR, El-Hussieny EA (2017). Characteristics of nutraceutical yoghurt mousse fortified with chia seeds. International Journal of Environment, Agriculture and Biotechnology 2(4):238873. |
|
|
Ayerza R (2013). Seed composition of two chia (Salvia hispanica L.) genotypes which differ in seed colour. Emirates Journal of Food and Agriculture (EJFA) 25(7). |
|
|
Ayerza R (2019). Antioxidants, protein, oil content and fatty acids profiles of chia seeds (Salvia hispanica L.) genotype Tzotzol growing in three tropical ecosystems of Bolivia, Ecuador and Paraguay. International Journal of Agriculture Environment and Food Sciences 3(3):191-196. |
|
|
Berner LA, Keast DR, Bailey RL, Dwyer JT (2014). Fortified foods are major contributors to nutrient intakes in diets of US children and adolescents. Journal of the Academy of Nutrition and Dietetics 114(7):1009-1022. |
|
|
Boye J, Ma C-Y, Harwalkar V (2017). Thermal denaturation and coagulation of proteins. In: Food proteins and their applications. pp. 25-56. CRC Press. |
|
|
Brennan CS, Brennan M, Mason S, Patil S (2016). The Potential of Combining Cereals and Legumes in the Manufacture of Extruded Products for a Healthy Lifestyle. EC Nutrition 5(2):1120-1127. |
|
|
Bresson J-L, Flynn A, Heinonen M, Hulshof K, Korhonen H, Lagiou P, Løvik M, Marchelli R, Martin A, Moseley B (2009). Opinion on the safety of 'Chia seeds (Salvia hispanica L.) and ground whole Chia seeds' as a food ingredient [1]: Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies. EFSA, Journal 7(4):996. |
|
|
Capitani MI, Spotorno V, Nolasco SM, Tomás MC (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Science and Technology 45(1):94-102. |
|
|
Carrillo W, Cardenas M, Carpio C, Morales D, Álvarez M, Silva M (2018). Content of nutrients component and fatty acids in chia seeds (Salvia hispanica L.) cultivated in Ecuador. Asian Journal of Pharmaceutical and Clinical Research 11(2):1-4. |
|
|
Chadare FJ, Idohou R, Nago E, Affonfere M, Agossadou J, Fassinou TK, Kénou C, Honfo S, Azokpota P, Linnemann AR (2019). Conventional and foodâ€toâ€food fortification: An appraisal of past practices and lessons learned. Food Science and Nutrition 7(9):2781-2795. |
|
|
Coates W (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products 34:1366-1371. |
|
|
Coelho MS, Salas-Mellado M (2014). Chemical characterization of chia (Salvia hispanica L.) for use in food products. Journal of Food and Nutrition Research 2(5):263-269. |
|
|
Dary O, Hurrell R (2006). Guidelines on food fortification with micronutrients. World Health Organization, Food and Agricultural Organization of the United Nations: Geneva, Switzerland. pp. 3-37 |
|
|
Di Marco AE, Ixtaina VY, Tomás MC (2020). Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food. Food Hydrocolloids 106030. |
|
|
DinçoÄŸlu AH, YeÅŸildemir Ö (2019). A Renewable Source as a Functional Food: Chia Seed. Current Nutrition and Food Science 15(4):327-337. |
|
|
Enes BN, Moreira LdPD, Toledo RCL, Moraes ÉA, de Castro Moreira ME, Hermsdorff HHM, Noratto G, Mertens-Talcott SU, Talcott S, Martino HSD (2020a). Effect of different fractions of chia (Salvia hispanica L.) on glucose metabolism, in vivo and in vitro. Journal of Functional Foods 71(4):104026. |
|
|
Enes BN, Moreira LP, Silva BP, Grancieri M, Lúcio HG, Venâncio VP, Mertensâ€Talcott SU, Rosa CO, Martino HS (2020b). Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review. Journal of Food Science 85(2):226-239. |
|
|
Fernandes SS, de las Mercedes Salas-Mellado M (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food chemistry 227(24):237-244. |
|
|
Fokou E, Achu MB, Kansci G, Ponka R, Fotso M, Tchiegang C, Tchouanguep FM (2009). Chemical properties of some cucurbitaceae oils from Cameroon. Pakistan Journal of Nutrition 8(9):1325-1334. |
|
|
Garg M, Wood L, Singh H, Moughan P (2006). Means of delivering recommended levels of long-chain nâ€3 polyunsaturated fatty acids in human diets. Journal of Food Science 71:R66-R71. |
|
|
Geelen A, Brouwer IA, Zock PL, Katan MB (2004). Antiarrhythmic effects of n-3 fatty acids: evidence from human studies. Current opinion in lipidology 15(1):25-30. |
|
|
Ghafoor K, Ahmed IAM, Özcan MM, Al-Juhaimi FY, Babiker EE, Azmi IU (2020). An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chemistry 333(39):127531. |
|
|
Iglesias-Puig E, Haros M (2013). Evaluation of the performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology 237(6):865-874. |
|
|
Iwatani S, Yamamoto N (2019). Functional food products in Japan: A review. Food Science and Human Wellness 8:96-101. |
|
|
Ixtaina VY, Nolasco SM, Tomas MC (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial Crops and Products 28(3):286-293. |
|
|
Ixtaina VY, Martínez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BW, Nolasco SM, Tomás MC (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis 24(2):166-174. |
|
|
Jin F, Nieman DC, Sha W, Xie G, Qiu Y, Jia W (2012). Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women. Plant Foods for Human Nutrition 67(2):105-110. |
|
|
Kaale LD, Eikevik TM (2014). The development of ice crystals in food products during the super chilling process and following storage, a review. Trends in Food Science and Technology 39:91-103. |
|
|
Kibui AN, Owaga E, Mburu M (2018). Proximate composition and nutritional characterization of Chia enriched yoghurt. African Journal of Food, Agriculture, Nutrition, and Development 18. |
|
|
Koh AS, Pan A, Wang R, Odegaard AO, Pereira MA, Yuan J-M, Koh W-P (2015). The association between dietary omega-3 fatty acids and cardiovascular death: the Singapore Chinese Health Study. European Journal of Preventive Cardiology 22(3):364-372. |
|
|
Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D and Gramza-Michałowska A 2019 The chemical composition and nutritional value of chia seeds-Current state of knowledge. Nutrients11(6):1242. |
|
|
Limsangouan N, Takenaka M, Sotome I, Nanayama K, Charunuch C, Isobe S (2010). Functional properties of cereal and legume-based extruded snack foods fortified with by-products from herbs and vegetables. Kasetsart Journal (Natural Science) 44:271-279. |
|
|
Majeed H, Qazi HJ, Safdar W, Fang Z (2013). Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications-a review. Czech Journal of Food Sciences 31:527-540. |
|
|
Many JN, Sarasvathi V (2016). Analysis of Chia Seed'-Physiochemical and Proximate Analysis. Research Journal of Recent Sciences E-ISSN 227:2502. |
|
|
Marcinek K, Krejpcio Z (2017). Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications-a review. Roczniki Państwowego Zakładu Higieny 68. |
|
|
Martínez-Cruz O, Paredes-López O (2014). Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra-high-performance liquid chromatography. Journal of Chromatography A 1346:43-48. |
|
|
Martirosyan DM, Singh J (2015). A new definition of functional food by FFC: what makes a new description unique? Functional foods in health and disease 5:209-223. |
|
|
Maruyama SA, Claus T, Chiavelli LU, Bertozzi J, Pilau EJ, Souza NEd, Visentainer JV, Gomes S, Matsushita M (2014). Analysis of carotenoids, α-tocopherol, sterols and phenolic compounds from white bread enriched with chia (Salvia hispanica L.) seeds and carrot (Daucus carota L.) leaves. Journal of the Brazilian Chemical Society 25:1108-1115. |
|
|
McClements DJ, Decker EA, Park Y, Weiss J (2009). Structural design principles for the delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition 49:577-606. |
|
|
McClements DJ, Li F, Xiao H (2015). The nutraceutical bioavailability classification scheme: classifying nutraceuticals according to factors limiting their oral bioavailability. Annual Review of Food Science and Technology 6:299-327. |
|
|
Muñoz-González I, Merino-Álvarez E, Salvador M, Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM (2019). Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics 5:19. |
|
|
Muñoz L, Cobos A, Diaz O, Aguilera J (2012). Chia seeds: Microstructure, mucilage extraction and hydration. Journal of Food Engineering 108(1):216-224. |
|
|
Nieman DC, Cayea EJ, Austin MD, Henson DA, McAnulty SR, Jin F (2009). Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutrition Research 29(6):414-418. |
|
|
Nitrayová S, Brestenský M, Heger J, Patráš P, Rafay J, Sirotkin A (2014). Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed. Potravinarstvo Slovak Journal of Food Sciences 8(1):72-76. |
|
|
Oliveira-Alves SC, Vendramini-Costa DB, Cazarin CBB, Júnior MRM, Ferreira JPB, Silva AB, Prado MA, Bronze MR (2017). Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, refibre flour and oil. Food Chemistry 232(33):295-305. |
|
|
Olivos-Lugo B, Valdivia-López M, Tecante A (2010). Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.). Food Science and Technology International 16:89-96. |
|
|
Orsavova J, Misurcova L, Ambrozova JV, Vicha R, Mlcek J (2015). Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Sciences 16:12871-12890. |
|
|
Otondi EA, Nduko JM, Omwamba M (2020). Physico-chemical properties of extruded cassava-chia seed instant flour. Journal of Agriculture and Food Research 2:100058. |
|
|
Ottaway PB (2008). Food fortification and supplementation: Technological, safety and regulatory aspects. Elsevier. |
|
|
Pizarro PL, Almeida EL, Sammán NC, Chang YK (2013). Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology 54:73-79. |
|
|
Porrasâ€Loaiza P, Jiménezâ€Munguía MT, Sosaâ€Morales ME, Palou E, Lópezâ€Malo A (2014). Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds. International Journal of Food Science and Technology 49:571-577. |
|
|
Prakash D, Sharma G (2014). Phytochemicals of nutraceutical importance. CABI. |
|
|
Rajaram S (2014). Health benefits of plant-derived α-linolenic acid. The American Journal of Clinical Nutrition 100:443S-448S. |
|
|
Reyes-Caudillo E, Tecante A, Valdivia-López M (2008). The dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry 107:656-663. |
|
|
Romankiewicz D, Hassoon WH, Cacak-Pietrzak G, Sobczyk M, Wirkowska-Wojdyła M, Ceglińska A, Dziki D (2017). The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread. Journal of Food Quality 2017. |
|
|
Rweyemamu LM, Yusuph A, Mrema GD (2015). Physical properties of extruded snacks enriched with soybean and moringa leaf powder. African Journal of Food Science and Technology 6(1):28-34. |
|
|
Segura-Campos MR, Ciau-Solís N, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D (2014). Chemical and functional properties of chia seed (Salvia hispanica L.) gum. International Journal of Food Science 2014. |
|
|
Semaming Y, Pannengpetch P, Chattipakorn SC, Chattipakorn N (2015). Pharmacological properties of protocatechuic acid and its potential roles as complementary medicine. Evidence-Based Complementary and Alternative Medicine, 2015. |
|
|
Steffolani E, De la Hera E, Pérez G, Gómez M (2014). Effect of Chia (Salvia hispanica L.) Addition on the Quality of Glutenâ€Free Bread. Journal of Food Quality 37:309-317. |
|
|
Suri S, Passi SJ, Goyat J (2016). Chia seed (Salvia hispanica L.)-A new age functional food. In: 4th International Conference on Recent Innovations in Science Engineering and Management pp. 286-299. |
|
|
Åšwieca M, SÄ™czyk Å, Gawlik-Dziki U, Dziki D (2014). Bread enriched with quinoa leaves-The influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chemistry 162:54-62. |
|
|
TokuÅŸoÄŸlu Ö, Hall III CA (2011). Fruit and cereal bioactives: sources, chemistry, and applications. CRC press. pp. 21-82. |
|
|
Tur J, Bibiloni M, Sureda A, Pons A (2012). Dietary sources of omega 3 fatty acids: public health risks and benefits. British Journal of Nutrition 107:S23-S52. |
|
|
Ullah R, Nadeem M, Khalique A, Imran M, Mehmood S, Javid A, Hussain J (2016). Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. Journal of Food Science and Technology 53:1750-1758. |
|
|
Valdivia-López MÁ, Tecante A (2015). Chia (Salvia hispanica): a review of native Mexican seed and its nutritional and functional properties. In: Advances in Food and Nutrition Research 53-75. Elsevier. |
|
|
Wang H, Naghavi M, Allen C, Barber RM, Bhutta ZA, Carter A, Casey DC, Charlson FJ, Chen AZ, Coates MM (2016). Global, regional, and national life expectancy, all-cause mortality, and cause-specific mortality for 249 causes of death, 1980-2015: a systematic analysis for the Global Burden of Disease Study 2015. The Lancet 388:1459-1544. |
|
|
Yao C, Hao R, Pan S, Wang Y (2012). Functional foods based on traditional Chinese medicine. Nutrition, Well-Being and Health 179 p. |
|
|
Zettel V, Krämer A, Hecker F, Hitzmann B (2015). Influence of gel from ground chia (Salvia hispanica L.) for wheat bread production. European Food Research and Technology 240:655-662. |
|
Copyright © 2023 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
