Background

The outstanding nutritional and technological properties lead to innovative applications of chia (Salvia hispanica L.) in food products.

Scope and approach

The aim of this contribution is to give an overview of the various food application approaches for chia. The nutritional and technological properties of chia as well as its technological and innovative utilization are presented. Examples for the various applications in food products are given in five main topics: baked goods, dairy products, meat and fish products, gluten-free products and other products such as functional food, hydrocolloid and thickener.

Key findings and conclusions

Besides the nutritional benefits of chia incorporation in food products the technological effects are emphasized very often. Summarized in five main topics, most authors conclude that chia is a valuable food ingredient for functional food development. The application of chia in baked goods for example is beneficial not only to improve the nutritional value but acting as hydrocolloid or substitute egg, fat or gluten. The increase of oil stability and applications as food thickener in novel food applications are of high importance too. As different chia fractions give various options for applications the utilization of chia for further food products will increase significantly in the future.

中文翻译：

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Chia（Salvia hispanica L.）在食品中的应用

背景

出色的营养和技术特性导致了Chia（Salvia hispanica L.）在食品中的创新应用。

范围和方法

这项贡献的目的是概述各种食品应用的做法。介绍了chia的营养和技术特性，以及其技术和创新利用。在五个主要主题中给出了食品中各种应用的示例：焙烤食品，乳制品，肉和鱼产品，无麸质产品以及其他产品，例如功能性食品，水解胶体和增稠剂。

主要发现和结论

除了在食品中添加Chia的营养益处外，还经常强调其技术效果。总结了五个主要主题，大多数作者得出结论，嘉是功能性食品开发的宝贵食品成分。例如，在烘焙食品中使用奇亚不仅有益于提高营养价值，而且还可以作为水解胶体或替代蛋，脂肪或面筋。油稳定性的提高以及在新型食品应用中作为食品增稠剂的应用也非常重要。由于不同的Chia馏分为应用提供了多种选择，未来食品中Chia的利用率将大大提高。