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Temperature Effects on the Physicochemical Properties and Composition of Fatty Acids in the Oil of Chia Seeds
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Author(s): María Gabriela Vargas Martínez (Universidad Nacional Autónoma de México, Mexico), Selene Pascual-Bustamante (Universidad Nacional Autónoma de México, Mexico)and María del Carmen Beltrán-Orozco (Instituto Politécnico Nacional, Mexico)
Copyright: 2020
Pages: 34
Source title:
Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications
Source Author(s)/Editor(s): Eugenia Gabriela Carrillo-Cedillo (Universidad Autónoma de Baja California, Mexico), José Antonio Rodríguez-Avila (Universidad Autónoma del Estado de Hidalgo, Mexico), Karina Cecilia Arredondo-Soto (Universidad Autónoma de Baja California, Mexico)and José Manuel Cornejo-Bravo (Universidad Autónoma de Baja California, Mexico)
DOI: 10.4018/978-1-7998-1518-1.ch010
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Abstract
Chia seeds have a high content of omega 3, 6, and 9 fatty acids, so their consumption has become popular, often added to products subjected to heat treatments. This chapter evaluated the effect of temperature and time on the physicochemical properties and fatty acid composition of chia seed oil. The seeds, either whole or ground, were subjected to several treatments using a full factorial experimental design 32 where the factors were: the temperature (150, 187, and 225 °C) and treatment time (10, 25 and 40 min), while the studied responses were: iodine, acid, peroxide, and saponification values, Kreis test, and the content of omega 3, 6, and 9, the latter evaluated by gas chromatography. The use of moderate temperatures and short baking times is recommended (150 to 155 °C, less than 14 min) to avoid the loss in essential fatty acids and thus preserve the nutritional value of chia added in functional foods.
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