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|metadata.artigo.dc.title:||Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior|
|metadata.artigo.dc.creator:||Tavares, Lucas Silveira|
Junqueira, Luciana Affonso
Guimarães, Ívina Catarina de Oliveira
Resende, Jaime Vilela de
|metadata.artigo.dc.subject:||Seed mucilage extraction|
Salvia hispanica L.
Extração de mucilagem de sementes
|metadata.artigo.dc.identifier.citation:||TAVARES, L. S. et al. Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior. Journal of Food Science and Technology, Mysore, v. 55, n. 2, p. 454-466, Feb. 2018.|
|metadata.artigo.dc.description.abstract:||Chia seeds (Salvia hispanica L.) when immersed in water, produce a highly viscous solution due to the release of mucilage, high molecular weight complex carbohydrates with wide application in the food industry. Thus, this study involve development of method for extracting mucilage from chia seed based on mechanical process and low temperature. The method involve extraction by cold pressing and drying by freeze-drying, which was compared to the traditional hot extraction method. The chia seed mucilage cultivated in Brazil was extracted successfully using the previously mentioned extraction method. Rheological analysis including thixotropy, flow curve and frequency sweep of mucilage was done. Microstructure was examined by scanning electron microscopy. The optimal process at 27 °C gave yield of 8.46%. The rheograms showed that the apparent viscosity decreased with increase in shear rate and this effect was most notable in the dispersions obtained by cold extraction and with high concentrations. The gum obtained using CE presented higher values for thixotropic behavior. The storage modulus (G′) was consistently higher than the loss modulus (G″) and the data indicated formation of ‘weak gel’ structure of the dispersions. SEM indicated macroscopic fibrous structure of mucilage obtained through cold extraction process, indicating that the macromolecular network formed by fibrous material contained in mucilage maintained its structure in the process of deep freezing and freeze-drying.|
|Appears in Collections:||DNU - Artigos publicados em periódicos|
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