Analysis of Nutritional Components of Chia Seeds and Its Optimization of Beverage Process

In order to develop the nutritional value of chia seeds,the nutrients of black and white chia seeds were measured and applied in beverages. The basic nutrients were determined by National standard method. The amino acid and fatty acid contents were determined by amino acid automatic analyzer and GC-MS respectively. The formula of lemon juice beverage of chia seeds was optimized by single factor tests and response surface test. The results showed that the contents of crude protein,crude fat and dietary fiber of black and white chia seeds were 16.40%,28.32%,34.67% and 29.10%,30.48%,26.65%,respectively. The moisture and ash contents of two chia seeds were less than 10%. A total of 16 amino acids were detected. The essential amino acids in black and white chia seeds were 7.37 and 7.77 g/100 g,respectively,which accounted for 32.92% and 38.39% of the total amino acids. Based on the amino acid score and chemical score,the first limiting amino acids of the two chia seeds were methionine+cysteine. The polyunsaturated fatty acids in black and white chia seeds accounted for 82.82% and 84.89% of the total fatty acids,respectively,of which omega-3 accounted for 63.18%~68.37% had a high edible value. The optimal process formula of beverage:Concentrated lemon juice addition amount 10%,maltitol addition amount 14%,gellan gum addition amount 0.15%,chia seed addition amount 3% and cyclamate addition amount 0.02%. Under these conditions,the sensory score of the beverage was(88.5±0.71)score,which could produce a lemon juice beverage of chia seeds with good taste,bright color and stable system. All the above results suggested that chia seeds as a new food raw material,its nutritional value was rich,and through the optimization of beverage production process,it would provide a theoretical basis for the deep processing of beverages.