Studies on extraction and characterization of functional properties and viscosity behavior of chia seed gel

Abstract

In the present investigation attempts have been made to optimize the conditions for extraction of chia seed gel from Chia seed and studied for the proximate copostion, Funnctional Properties and Viscosity Behaviour of optimised treatments. Proximate composition of chia seed (Salvia hispanica L.) revealed that it contains moisture 6.76%, ash 4.38%, protein 24.06%, fat 29.50%, carbohydrate 12.35% and crude fibre 22.91%. Various time intervals were used to get maximum yield of chia seeds gel. The maximum yield obtained was 6.09 % with optimum extraction time of 2 hrs., and water to seed ratio 40:1 at 80 0C temperature. The functional properties of chia seed gel was helpful in judging the purity and quality of chia seed gel. Water holding capacity of chia seed gel was found to be 266.60/g and Oil holding capacity is 58.56/g. The Line spread test value of chia seed gel was found to be 5.10 mm and emulsifying ability and emulsifying stability of chia seed gel is 61.50% and 69.83%. The freeze thaw stability of chia seed gel was found to be 0% it help to prevent create ice crystals which cause water separation after thawing.