Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization

Abstract

Modern diet lifestyle choices of convenient and nutritious food is really a tedious challenge to work upon by manufacturers as to cope-up with existing line of product formulation. Present investigation also aimed to reveal the thermal, shear and dynamic behaviour of chia seed mucilage and its supplementation at 0, 10, 20, 30 and 40% proportion as fat replacer in cookies development. Chia mucilage solution showed values of n < 1, which indicates the pseudo-plastic and shear thinning behaviour of the mucilage. At the region of low frequency, G″ was observed to be higher than G' for chia seed mucilage and at a certain characteristic frequency, a crossover of frequency versus G' and G″ curves was observed. DSC thermograms of chia mucilage sample showed both endothermic as well as exothermic peak. For the endothermic and exothermic peak, transition temperatures (T o, T p and T e) of chiaseed mucilage was 52.8 °C, 107.9 °C and 215.0 °C and 277.7 °C, 316.8 °C and 354.9 °C, respectively. Highest spread factor, diameter and thickness of cookies were observed in full fat (control) cookies. With the increase in the concentration of chia seed mucilage, the spread factor of cookies decreased from 6.83 to 5.99. The study concluded that supplementation of cookies with 30% mucilage possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score.