Effect of Mucilage Extraction on the Functional Properties of Chia Meals
作者： Marianela I. , Susana M. , Mabel C.
DOI: 10.5772/53171
关键词: Crop 、 Salvia hispanica 、 Mucilage 、 Dietary fiber 、 Herbaceous plant 、 Botany 、 Amaranth 、 Achene 、 Lamiaceae 、 Biology
摘要: Chia (Salvia hispanica L.) is an annual herbaceous plant that belongs to the Lamiaceae family, which native southern Mexico and northern Guatemala. The Salvia fruit con‐ sists of four nutlets, similar indehiscent achene, contain a single seed. These nut‐ lets are commonly called “seeds” [1]. seed, together with corn, beans, amaranth were important crops for pre-Columbian civilizations in America, including Mayan Aztec populations [2, 3]. With time its use was abandoned, but by at end last cen‐ tury there resurgence interest chia due nutritional value [4]. consid‐ ered alternative crop diversify stabilize economy Northwestern Argentina [5]. produces numerous small white dark seeds mature autumn [6]. about 30% oil, they mainly consist unsaturated fatty acids [4, 7]. natural source omega-3 acids, antioxidants, proteins, vitamins, min‐ erals dietary fiber [5, 7, 8].
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