Vol. 6, Issue 5 (2017)
Studies on extraction and utilization of chia seed gel in ice cream as a stabilizer
Author(s): Chavan VR, Gadhe KS, Dipak Sharma and Hingade ST
Chia is known as super food as it contains highly concentrated amounts of essential fatty acids, dietary fibers, vitamins and antioxidants. From the health point of view, omega-3 fatty acids (formerly expressed as n 3) are of interest because they are important constituents in the membranes of brain cells, heart muscle cells, and the rods and cones of the retina. Chia could also be a good source of gel. Chia gel is a polysaccharide based gel mainly consists of crude fiber and carbohydrate. Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent and as a stabilizer. The extracted chia gel from chia seeds was analysed for proximate i.e. moisture, ash, protein, crude fiber, carbohydrate and oil. Chia gel was used to 0.1%, 0.2%, 0.3% and 0.4% as a stabilizer in ice cream formulation. Analysis of variance conducted on the chemical, physical and sensory characteristics indicated a statistically significant effect when utilizing chia seed gel as a stabilizer. We concluded that the use of 0.3% chia seed gel was organoleptically superior over other samples and technologically feasible in ice cream, with no significant alterations on their quality characteristics.
How to cite this article:
Chavan VR, Gadhe KS, Dipak Sharma, Hingade ST. Studies on extraction and utilization of chia seed gel in ice cream as a stabilizer. J Pharmacogn Phytochem 2017;6(5):1367-1370.