Propriedades funcionais, nutricionais e antimicrobianas de chia em grão, farinha e mucilagem e aplicação em biscoitos

Abstract

The chia is a Mexican plant, native to subtropical and tropical countries, is the family of Labiatae, herbaceous, annual, has quadrangular stems, acanelados with villi; opposite leaves, petiolate, knurled and flowers gathered in spikes or auxiliary terminals, each fruit takes four very small seeds oval, smooth, shiny, gray in color with reddish spots. This seed has been very consumed because it has a good nutritional quality in its composition, rich in fiber, minerals, protein and omega-3 fatty acids and omega-6, which when present in the diet of individuals promotes a reduction in the incidence of diseases cardiovascular. Being a grain gluten, this pseudocereal becomes a good alternative to replace the gluten. Gluten is formed by gliadin protein and glutenin, celiac disease is an intolerance to gluten ingestion, contained in cereals such as barley, rye, wheat and malt, in genetically predisposed individuals, characterized by an inflammatory process involving the mucosa of the small intestine, leading to atrophy of the intestinal villi, malabsorption and a range of clinical manifestations in patients with celiac disease. The aim of this study was to evaluate the chemical composition of chia grains, prepare cookies with chia grains and rice flour in different formulations in order to meet consumers intolerant to gluten, as the manufactured product is free of it; and perform chemical composition analysis on them. protein analyzes were performed, fiber, moisture, ash, fat, soluble and insoluble proteins, antioxidants and phenolic compounds in grains and prepared and biscuits. It evaluated the acceptance rate and purchase intent of cookies through sensory tests. We evaluated the antimicrobial activity of a prepared statement with chia, front indicator bacteria, Slmonella, Listeria, E. coli and S. aureus. The chia grains showed chemical composition values similar to those already studied by other authors, and can be considered a good source of nutrition. The biscuits obtained different values in their chemical composition, they had good acceptability and purchase intent. The extract obtained from chia grains, inactivate the bacteria Listeria and Salmonella for a time.