Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds ( Vol-2,Issue-4,July - August 2017 )

Author: Neamah R.Attalla, Enas A. El-Hussieny

ijeab doi crossref DOI: 10.22161/ijeab/2.4.61

Keyword: Chia- Nutraceutical – lipid profile- Yoghurt Mousse - Physicochemical and Functional properties.- Cardio protective effect.

Abstract: Fortification yoghurt mousse with Chia seeds as a novel neutraceutical dairy product was studied. Chia seeds were added with the ratios (1,2and 3% to yoghurt mousse and compared with yoghurt mousse with 1.25% gelatin as control. The physicochemical and functional properties for Yoghurt mousse were evaluated. Fortification of 3% chia seed can be recommended for production novel dairy products with high neutraceutical properties and high acceptable sensory properties. Evaluation the preventive role of chia on lipids in normal and isoproterenol (ISO)-induced myocardial infarction was studied in rats. Chia at two doses (3% as one serving and 6% as double serving concentrated ratio in yoghurt mousse) was orally administered to rats for a period of 28 days. Isoproterenol (5 mg/kg) was injected intrapreitoneal to male wistar rats at last 7 days. ISO-treated rats also showed a significant increase (p < 0.001) in the levels of triglycerides, and very low-density lipoprotein cholesterol (VLDL-C) level in plasma with subsequent decrease (P<0.01) in the level of HDL as compared to yogurt-administered rats. Pretreatment with (43mg/kg BW) chia to ISO-treated rats showed a significant decrease (p < 0.05) in the levels of triglycerides, and very low-density lipoprotein cholesterol (VLDL-C) level in plasma as compared to ISO-induced rats. While Pretreatment with (86 mg/kgB.W) chia showed a significant increase (p < 0.01) in High -density lipoprotein cholesterol (HDL-C) level. The results of the present study indicated that the overall cardioprotective effect of chia seeds is probably related to its ability to inhibit lipid accumulation by its hypolipidaemic property.


[1] Palthur, M.P.; S.S.Sajala Palthur; Chitta and S.K. Nutraceuticals (2010). Concept and Regulatory Scenario. Int. J. Pharm. Pharm. Sci. 2, 14–20.
[2] Liu, R.H. (2003). Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr. 78, 517S–520S.
[3] Preedy, V.R.; R. Srirajaskanthan, and V.B. Patel, (2013). Handbook of Food Fortification and Health Humana Press, New York.
[4] Poudyal, H.; S.K. Panchal, ; L.C. Ward, and L. Brown, (2013). Effects of ALA, EPA and DHA in high-carbohydrate, high-fat diet-induced metabolic syndrome in rats. J. Nutr. Biochem. , (24) 1041–1052.
[5] Ayerza, R and W Coates. (2001) Omega-3 enriched eggs: the influence of dietary a-linolenic fatty acid source on egg production and composition. Can J Anim Sci 81:355–362.
[6] Martínez,C. O and L.O. Paredes. (2014) Phytochemical profile and nutraceutical potential of Chia seeds (Salvia hispanica L.) by ultra-high performance liquid chromatography. J Chromatogr A 1346:43–48.
[7] Vázquez,O . A., Rosado, O.G; L. Chel and A.D.Betancur, (2009 ) “Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.),” LWT-Food Science and Technology, vol. 42, no. 1, pp. 168–173.
[8] Muñoz, L.A.; A. Cobos; O. Diaz and J.M.Aguilera. (2012). “Chia seeds: Microstructure, mucilage extraction and hydration”, J Food Eng, 108, 216-224.
[9] Borneo R; A.Aguirre and A. E. León. (2010 )Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J Am Diet Assoc.; 110:946–949. doi: 10.1016/j.jada. 03.011.
[10] Prajapati, J.B. and B.M. Nair, (2003): The history of fermented foods. In: Farnworth E.R. (ed.): Handbuook of Fermented Functional Food. 2nd Ed. Bota Raton, CRC Press: 1–25
[11] Shah N. and J.B. Prajapati, (2013) .Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of probiotic L. helveticus MTCC 5463 in fermented milk. Journal of Food Science and Technology, 51: 3886–3893.
[12] Anonymous, (2014): PressReleases/probiotics.asp (accessed Aug 9 ).
[13] AOAC Association of Official Analytical Chemists. (2005). Official methods of analyses of the Association of Analytical Chemists (18th ed).
[14] AOAC (2012). Methods of Analysis Vol. 1 Agricultural Chemicals, Contaminants, Drugs, 19th edn. Washington, DC: American OfficialAnalytical Chemists.
[15] Guzman G.;F. Morais.;M. Ramos and L. Amigo. (1999) Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system:. I: Use of whey protein concentrates. Milk protein concentrates and skimmmed milk powder. Journal of the Science of Food and Agriculture, 79,( 8) 1117-1122.
[16] Williams,R.P.W. ; O.Glagovskaia, and M.A. Augustin,(2004). Properties of stirred yoghurts with added starch: Effects of skim milk powder and whey protein concentrate on yoghurt texture. Australian Journal of Dairy Science and Technology 59, 214 -220.
[17] Marshall, T. R., 1993. Standard methods for the examination of dairy production. 16 th ed Am. Publ.Health Assoc., Inc Washington, D.C.
[18] Ross R. (1992).The pathogenesis of atherosclerosis. In: Braunwald E, editor. Heart Disease. 4th ed. Philadelphia, PA: W. B. Saunders Company; 1106–1124.
[19] Tosco, G. O. (2004). Benefícios da “chia” em humanos e animais. Atualidades. Ornitológicas, 119.
[20] Michele, S.C and M.M. Myriam .(2014). Chemical Characterization of CHIA (Salvia hispanica L. for Use in Food Products . Journal of Food and Nutrition Research, 2 (5), 263-269.
[21] Safaa M. A.Faid, (2017). Evaluation of Yogurt and Soft Cheese Fortified with Chia Seeds . World Journal of Dairy & Food Sciences 12 (1): 01-12.
[22] Rahman, U.; M. Nadeem;A. Khalique ; M. Imran; S. Mehmood ; A. Javid and J. Hussain, (2015). Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. Journal of Food Science and Technology ISSN 0022-1155.
[23] Mohd AN, Yeap SK, Ho WY (2012) The promising future of Chia. Salvia Hispanica L J Biomed Biotechnol 171956(9 pages). doi:10.1155/2012/171956 .
[24] Reyes-Caudillo, E., Tecante, A. and Valdivia-López, M.A., (2008) . “Dietary fiber content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds”, Food Chem ., 107, 656-663.
[25] Ovando J. V. ; Rubio G. R. , Guerrero L. C. , and Ancona, D. B. (2009 ). Physicochemical properties of fibrous fraction from chia (Salvia hispanica L.), LWT- Journal of Food Science and Technology, Vol (42) 168- 173.
[26] Muñoz, L.A., Cobos, A., Diaz, O. and Aguilera, J.M., (2012). “Chia seeds: Microstructure, mucilage extraction and hydration”, J Food Eng, 108, 216-224.
[27] Edwards, C. A. and Garcia, A. L. (2009). The health aspects of hydrocolloids. Chapter three from Handbook of hydrocolloids. Second edition, Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi - 110002, India.
[28] Tamime, A.Y. and R.K. Robisons, 2007. Chapter 2: Science and Technology, 3rd ed.
[29] Bushway, A. A., P. R. Belyea and B. R. J. (1981). "Chia seed as a source of oil, polysaccharide, and protein." Journal of Food Science 46(5): 1349-1350.
[30] Beltrán-Orozco, M. C. and M. R. Romero (2003). La chía, alimento milenario. Mexico,Departamento de Graduados e Investigación en Alimentos, E. N. C. B., I. P. N.
[31] Sukhneet Suri, Dr Santosh Jain Passi , Jyoti Goyat (2016). Chia Seed (Salvia Hispanica L.) A New Age Functional Food. 4 th International conference of recent innovations in science engineering and management. P. 752- 762.
[32] Bimola Devi Ch. , Nandakishore Th. , Sangeeta N, Gomi Basar, Omita Devi N. , Sungdirenla Jamir, Amuba Singh M. (2014). Zinc in Human health. IOSR Journal of Dental and Medical Sciences (IOSR-JDMS). Volume 13, Issue 7 Ver. II PP 18-23.
[33] Malcolm C. Bourne (2002) Food Texture and Viscosity (Second Edition). Concept and Measurement A volume in Food Science and Technology.
[34] Campos, B.E; Dias Ruivo, T. ; Scapim, T.M.R da Silva.; Madrona G.S and Bergamasco, C .(2015) Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier, LWT - Food Science and Technology, doi: 10.1016/ j.lwt.2015.09.021.
[35] Salgado-Cruz, M., C-L. D. and B. O. M. (2005). Estudio de las propiedades funcionales de la semilla de chia (salvia hispanica) y de la fibra dietaria obtenida de la misma. VII Congreso Nacional de Ciencias de los Alimentos. Guanaguato, Mexico, Revista Salud Pública y Nutrición. Edición Especial No. 13-2005.
[36] Ranil Coorey , Audrey Tjoe, and Vijay Jayasena (2014). " Gelling Properties of Chia Seed and Flour" .Journal of Food Science . Volume 79, Issue 5. Pages E859–E866.
[37] Galla, N.R.; Dubasi, G.R. (2010) Chemical and functional characterization of gum karaya (Sterculia urens L.) seed meal. Food Hydrocol. 24, 479–485.
[38] Ragab DDM, Babiker EE, Eltinay AH. (2004). Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration. Food Chem. 84(2):207–12.
[39] Oakenfull, (2001) D. Oakenfull Physical chemistry of dietary fiber G.A. Spiller (Ed.), Handbook of dietary fiber in human nutrition.
[40] Wang Qui and Cui Steve W.(2005). Understanding the Physical Properties of Food Polysaccharides. Agriculture and Agri-Food Canada.Department .Guelph Food Research Centre.
[41] Carmen POP, Romina VLAIC, Anca FĂRCAŞ, Liana SALANŢĂ, Delia GHICĂŞAN, Cristina SEMENIUC, Ancuţa M. ROTAR . (2015). Influence of Pollen, Chia Seeds and Cranberries Bulletin UASVM Food Science and Technology 72(1) .
[42] Lee DK1, Park SY, Jang S, Baek EH, Kim MJ, Huh SM, Choi KS, Chung MJ, Kim JE, Lee KO, Ha NJ. (2011).The combination of mixed lactic acid bacteria and dietary fiber lowers serum cholesterol levels and fecal harmful enzyme activities in rats. EpubMed. Jan; 34(1):23-90.
[43] Loralyn H. Ledenbach and Robert T. Marshall.(2009). Microbiological Spoilage of Dairy Products. Compendium of the Microbiological Spoilage of Foods and Beverages, Food Microbiology and Food Safety,
[44] Sukhneet Suri , Dr Santosh Jain Passi , Jyoti Goyat (2016). Chia Seed (Salvia Hispanica L.) – A New Age Functional Food. 4 th International conference of recent innovations in science engineering and management . P. 752- 762.
[45] - Zhihua Pang , Hilton Deeth , Peter Sopade , Ranjan Sharma , Nidhi Bansal . (2014). Rheology, texture and microstructure of gelatin gels with and without milk proteins.Food Hydrocolloids 35 (2014) 484-493.
[46] Petrie, S. E. B., & Becker, R. (1970). Thermal behavior of aqueous gelatin solutions. In R. S. Porter, & J. F. Johnson (Eds.), Analytical Calorimetry (pp. 225e238). New York.
[47] Walkenstrom, P. and Hermansson, A. M. (1997). Mixed gels of gelatin and whey proteins, formed by combining temperature and high pressure. Food Hydrocolloids, 11(4), 457 : 470.
[48] Yashodhara BM, Umakanth S, Pappachau JM, Bhat SK, Kamath R and Choo BH (2009). Omega-3 fatty acids: a comprehensive review of their role in health and disease. Postgraduated Medicine .Journal, 85, 84-90.
[49] Johnsson T, Nikkilä P, Toivonen L, Rosenqvist H and Laakso S. (1995) . Atherogenic index of buffalo milk change in the range 2.68 for raw . Applied and Environmental Microbiology, 61, 12, 4497-4499.
[50] Muller JA, Ross RP, Sybesma WFH, Fitzgerald GF and StantonC,(2011). Modification of the technical properties of Lactobacillus johnsonii NCC 533 by supplementing the growth medium with unsaturated fatty acids. Applied and Environmental Microbiology, 77, 19, 6889-6898.
[51] Sheisa Cyléia SARGI , Beatriz Costa SILVA , Hevelyse Munise Celestino SANTOS , Paula Fernandes. MONTANHER , Joana Schuelter BOEING , Oscar Oliveira SANTOS JÚNIOR1 *, Nilson Evelázio SOUZA2 , Jesuí Vergílio VISENTAINER1. (2013). Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla .Food Sci. Technol, Campinas, 33(3): 541-548.
[52] Pawlosky RJ, Hibbeln JR, Lin Y, (2003). Effects of beef- and fish-based diets on the kinetics of n-3 fatty acid metabolism in human subjects. Am J Clin Nutr. ;77:565–72.
[53] Ali NM, Yeap SK, Ho WY, Beh BK, Tan SW, Tan SG. (2012) The Promising Future of Chia Salvia hispanica L. J Biom Biotechnol.
[54] Manzella D, Paolisso G (2005) Cardiac autonomic activity and Type II diabetes mellitus. Clin Sci 108:93—97.
[55] Artemis P. Simopoulos, M.D., (2010) . The omega-6/omega-3 fatty acid ratio health applications. Nutrition – Santé Ocl Vol. 17 N° 5 Septembre- Octobre P-267- 275.
[56] Balasubramanian Ganesan a. , Carl Brothersen a & Donald J. McMahon a. (2014). Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids, Critical Reviews in Food Science and Nutrition, 54:1, 98-11 .
[57] Ayerza, R.(2002) “Chia as a new source of ω-3 fatty acids: advantage over other raw materials to produce ω-3 enriched eggs,” in Proceedings of the Symposium on Omega-3 Fatty Acids, Evolution and Human Health, Washington, DC, USA,
[58] Simopoulos, A. P. ( 2011) Evolutionary aspects of diet: the omega-6/omega-3 ratio and the brain. Molecular Neurobiology, v. 44, p. 203-215P Mid:21279554.

Cite this Article: Show All (MLA | APA | Chicago | Harvard | IEEE | Bibtex)

Total View: 80 Downloads: 8 Page No: 2033-2046