CHIA, A PROMISING PRODUCTIVE ALTERNATIVE

YOON KIL CHANG; SAMMAN N.; LUNA PIZARRO P

CHIA (Salvia hispanica L.) THE OLD FOOD OF THE FUTURE (CIRCHIA 2016)

Editorial Universidad de Sevilla

Lugar: Sevilla; Año: 2018; p. 49 - 56

The aim was the addition of whole chia flour in wheat flour and in corngrits and to evaluate its influence on the process of making loaves, cakes and extruded products. In all cases, response surface methodology was used with a Central Composed Rotational Design (22). Results showed it is technologically possible to obtain products with better nutritional characteristics, enhanced mainly by the fatty acids n-3/n-6 ratio and protein content with this mixed flours. The obtained products showed high acceptability by consumers.