Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods

LU Jiahui; LIU Shuping

doi:10.13386/j.issn1002-0306.2021050001

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 432-438. > DOI: 10.13386/j.issn1002-0306.2021050001

LU Jiahui, LIU Shuping. Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods[J]. Science and Technology of Food Industry, 2022, 43(9): 432−438. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050001.

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Research Progress on the Functional Properties of Chia Gum and Its Applications in Foods

LU Jiahui,
LIU Shuping^,

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China

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Received Date: May 05, 2021
Available Online: March 08, 2022

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Abstract

Abstract

Chia seed has been applied in foods and medical field for a long history. As a by-product of chia seed, chia gum has unique physical and chemical properties and diverse structural conformations. As an emerging resource in food industry applications, chia gum can also be used in technological applications such as improving the nutritional value of products, adjusting the viscosity, stability and texture of the food system. This paper reviews the extraction and drying methods, main nutritional value and functional properties of chia gum and its application in meat products, baking products, dairy products, food preservation and packaging. The future research direction and application prospect of chia gum are discussed in order to provide ideas and objectives for the food industry to seek new green modifiers.
- chia seeds,
- colloid,
- extraction methods,
- nutritional value,
- functional properties,
- application

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References

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