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01x03 - Functionality of Chia Seeds, from nutritional qualities to fat replacement

01x03 - Functionality of Chia Seeds, from nutritional qualities to fat replacement

FromThe Food Science Addict Podcast


01x03 - Functionality of Chia Seeds, from nutritional qualities to fat replacement

FromThe Food Science Addict Podcast

ratings:
Length:
10 minutes
Released:
Oct 31, 2021
Format:
Podcast episode

Description

Welcome to The Food Science Addict Podcast, some episodes might be for subscribers only (1.99£ per month). If you want to listen to those ones, just subscribe NOW and enjoy the full list of episodes: ? https://anchor.fm/thefoodscienceaddict/subscribe

Rebeca Chambers Diaz is a recent graduate in Food Science and Nutrition from the University of Surrey and today she will talk to us about Chia Seeds, their functionality from the nutritional point of view to the physical one. We will understand why Chia seeds are considered superfoods and their use for fat replacement.
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References:
1. Killeit, U. The chemical composition and nutritional value of chia seeds – current state of knowledge. Dtsch. Leb. 115, 1–16 (2018).
2. Pintado, T., Herrero, A. M., Jiménez-Colmenero, F. & Ruiz-Capillas, C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 114, 75–84 (2016).
3. Sargi, S. C. et al. Antioxidant capacity and chemical composition in seeds rich in omega-3: Chia, flax, and perilla. Food Sci. Technol. 33, 541–548 (2013).
4. Ding, Y. et al.Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J. Food Drug Anal. 26, 124–134 (2018).
5. Cierach, M., Modzelewska-Kapituła, M. & Szaciło, K. The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci. 82, 295–299 (2009).
6. Guimarães, J. T. et al. Impact of probiotics and prebiotics on food texture. Curr. Opin. Food Sci. 33, 38–44 (2020).
7. Laguna, L., Primo-Martín, C., Varela, P., Salvador, A. & Sanz, T. HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT - Food Sci. Technol. 56, 494–501 (2014).
8. Dias, S. S. et al. Probiotic Greek yogurt: Effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance. J. Dairy Res. 88, 98–104 (2021).
Released:
Oct 31, 2021
Format:
Podcast episode

Titles in the series (21)

Become a Paid Subscriber: https://anchor.fm/thefoodscienceaddict/subscribe A podcast for foodies and anyone in love with the science behind the food we eat. This podcast will showcase food science facts, food scientists life and food science students life aspects too. These episodes have been written and recorded thanks to the help of some current and former students from the University of Surrey. Visit our website: www.thefoodscienceaddict.com Instagram: @thefoodscienceaddict