INVESTIGADORES
GUIOTTO Estefania Nancy
congresos y reuniones científicas
Título:
Quality assessment on semi-defatted chia (Salvia hispanica L.) flour during storage
Autor/es:
GUIOTTO, ESTEFANIA NANCY; NOLASCO, SUSANA M.; TOMÁS, MABEL C.
Lugar:
La Plata
Reunión:
Conferencia; IV International Conference of la ValSe-Food Network and VII Symposium Chia-Link; 2022
Institución organizadora:
la ValSe-Food Network and Chia-Link
Resumen:
The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. After the oil extraction by cold pressing, press-cake rich in fiber, protein, and natural antioxidants emerges as a by-product. The aim of this research work was to study the effect of temperature (4±1 and 20±2°C) and different packaging materials (polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K)) on the storage stability of semi-defatted chia flour for 240 days. The fatty acids profile of semi-defatted chia flour was stable under different storage conditions. The total phenolic content (TPC), and antioxidant activity by DPPH decreased significantly (p
