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Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)

Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron mic...

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Main Authors: Norashikin Mohd Zain,, Maaruf Abd. Ghani,, Zalifah Mohd Kasim,, Haslaniza Hashim,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:http://journalarticle.ukm.my/18328/1/12.pdf
http://journalarticle.ukm.my/18328/
https://www.ukm.my/jsm/malay_journals/jilid50bil12_2021/KandunganJilid50Bil12_2021.html
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spelling my-ukm.journal.183282022-04-11T04:49:46Z http://journalarticle.ukm.my/18328/ Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.) Norashikin Mohd Zain, Maaruf Abd. Ghani, Zalifah Mohd Kasim, Haslaniza Hashim, Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum, hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05) values of water holding and oil holding capacities compared to chia mucilage dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The morphology of FD is smaller, more uniform in size, with a fine fibrous relative structure compared to ACHO. FD is a novel mucilage that could potentially be used as a functional and environmentally friendly hydrocolloid for human consumption and significantly better than commercial hydrocolloids. These results can also help to select successful drying methods for food products based on their functional and physicochemical characteristics. Penerbit Universiti Kebangsaan Malaysia 2021-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18328/1/12.pdf Norashikin Mohd Zain, and Maaruf Abd. Ghani, and Zalifah Mohd Kasim, and Haslaniza Hashim, (2021) Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.). Sains Malaysiana, 50 (12). pp. 3603-3615. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil12_2021/KandunganJilid50Bil12_2021.html
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysis) and physicochemical characteristics (scanning electron microscopy) of chia mucilage powder (Salvia hispanica L.) including comparison with xanthan gum, hydroxypropyl methylcellulose (HPMC), and arabic gum were investigated. Chia mucilage dried in a freeze dryer (FD) showed significantly higher (p<0.05) values of water holding and oil holding capacities compared to chia mucilage dried in air convection heat oven (ACHO), xanthan gum, HPMC and arabic gum. It also showed a higher L* value (lightness) than ACHO, HPMC, and xanthan gum but lower values of a*, b*, c*, BI, and ΔE than ACHO and xanthan gum. The morphology of FD is smaller, more uniform in size, with a fine fibrous relative structure compared to ACHO. FD is a novel mucilage that could potentially be used as a functional and environmentally friendly hydrocolloid for human consumption and significantly better than commercial hydrocolloids. These results can also help to select successful drying methods for food products based on their functional and physicochemical characteristics.
format Article
author Norashikin Mohd Zain,
Maaruf Abd. Ghani,
Zalifah Mohd Kasim,
Haslaniza Hashim,
spellingShingle Norashikin Mohd Zain,
Maaruf Abd. Ghani,
Zalifah Mohd Kasim,
Haslaniza Hashim,
Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)
author_facet Norashikin Mohd Zain,
Maaruf Abd. Ghani,
Zalifah Mohd Kasim,
Haslaniza Hashim,
author_sort Norashikin Mohd Zain,
title Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)
title_short Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)
title_full Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)
title_fullStr Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)
title_full_unstemmed Effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (Salvia hispanica L.)
title_sort effects of different drying methods on the functional properties and physicochemical characteristics of chia mucilage powder (salvia hispanica l.)
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2021
url http://journalarticle.ukm.my/18328/1/12.pdf
http://journalarticle.ukm.my/18328/
https://www.ukm.my/jsm/malay_journals/jilid50bil12_2021/KandunganJilid50Bil12_2021.html
_version_ 1731226521869221888
score 13.211869

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