Gelling Properties of Chia Seed and Flour
Ranil Coorey, Audrey Tjoe, Vijay Jayasena
Journal of Food Science
Abstract
Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
chia seed gel has good oil-holding capacity
“Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability.”
chia seed gel can be used as stabilizer in frozen food product
“Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.”
chia seed gel has freeze-thaw ability
“Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability.”