Effect of roasting treatment on functional and antioxidant properties of chia seed flours

Grancieri, 2019, Chia Seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: a review, Comp. Rev. Food Sci. Food Safety, 18, 480, 10.1111/1541-4337.12423 Sandoval-Oliveros, 2012, Isolation and characterization of proteins from chia seeds (Salvia hispanica L.), J. Agric. Food Chem., 61, 193, 10.1021/jf3034978 Drzewiecki, 2003, Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns, J. Agric. Food Chem., 51, 7798, 10.1021/jf030322x Özcan, 2019, Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils, J. Food Measure. Characte., 13, 648, 10.1007/s11694-018-9977-z Felisberto, 2015, Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes, LWT-Food Sci. Technol., 63, 1049, 10.1016/j.lwt.2015.03.114 Ixtaina, 2011, Characterization of chia seed oils obtained by pressing and solvent extraction, J. Food Compos. Anal., 24, 166, 10.1016/j.jfca.2010.08.006 Timilsena, 2016, Microencapsulation of chia seed oil using chia seed protein isolate- chia seed gum complex coacervates, Int. J. Biol. Macromol., 91, 347, 10.1016/j.ijbiomac.2016.05.058 da Silva Marineli, 2014, Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.), LWT-Food Sci. Technol., 59, 1304, 10.1016/j.lwt.2014.04.014 Coorey, 2012, Effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips, J. Food Res., 1, 85, 10.5539/jfr.v1n4p85 Romankiewicz, 2017, The effect of chia seeds (Salvia hispanica L.) addition on quality and nutritional value of wheat bread, J. Food Qual., 2017, 10.1155/2017/7352631 Hatamian, 2019, Effect of incorporating roasted chia seed flour on physicochemical and sensory properties of barbari bread during storage, Food Sci. Technol., 16, 63 Divyashree, 2016, Development and storage stability of buckwheat-chia seeds fortified biscuits, Int. J. Food Ferment. Technol., 6, 103, 10.5958/2277-9396.2016.00032.5 Joshi, 2015, Functional properties of select seed flours, LWT-Food Sci. Technol., 60, 325, 10.1016/j.lwt.2014.08.038 Awuchi, 2019, The functional properties of foods and flours, Int. J. Adv. Acad. Res., 5, 139 Aktaş, 2018, Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil, Thermochim. Acta, 669, 109, 10.1016/j.tca.2018.09.012 Mulla, 2018, Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil, Int. J. Food Sci. Technol., 53, 2770, 10.1111/ijfs.13889 Potočnik, 2018, Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity, J. Food Compos. Anal., 69, 7, 10.1016/j.jfca.2018.01.020 Jan, 2019, Effect of roasting on physicochemical and antioxidant properties of kalonji (Nigella sativa) seed flour, J. Food Measure. Char., 1 Santos, 2018, Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour, J. Sci. Food Agric., 98, 1813, 10.1002/jsfa.8657 Jogihalli, 2017, Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum), LWT-Food Sci. Technol., 79, 223, 10.1016/j.lwt.2017.01.047 Sharma, 2011, Effect of sand roasting and microwave cooking on antioxidant activity of barley, Food Res. Int., 44, 235, 10.1016/j.foodres.2010.10.030 Jannat, 2010, Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (Sesamum indicum l.), J. Environ. Health Sci. Eng., 7, 97 Juhaimi, 2018, The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils, Food Chem., 243, 414, 10.1016/j.foodchem.2017.09.100 Bhinder, 2019, Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties, Food Chem., 285, 240, 10.1016/j.foodchem.2019.01.141 Song, 2019, Effects of chia (Salvia hispanica L.) seed roasting conditions on quality of cookies, Italian J. Food Sci., 31 Rongtong, 2018, Determination of water activity, total soluble solids and moisture, sucrose, glucose and fructose contents in osmotically dehydrated papaya using near-infrared spectroscopy, Agricult. Nat. Res., 52, 557 Campuzano, 2018, Physicochemical and nutritional characteristics of banana flour during ripening, Food Chem., 256, 11, 10.1016/j.foodchem.2018.02.113 Sapirstein, 2018, A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour, J. Cereal Sci., 81, 52, 10.1016/j.jcs.2018.01.012 Kraithong, 2018, Physicochemical and functional properties of Thai organic rice flour, J. Cereal Sci., 79, 259, 10.1016/j.jcs.2017.10.015 Alan, 2018, Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour, Eur. Food Res. Technol., 244, 1657, 10.1007/s00217-018-3078-4 Yin, 2018, Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process, J. Food Measure. Characte., 1 Gahfoor, 2018, Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil, J. Food Process. Preserv., 42 Goujot, 2019, A stoichio-kinetic model for a DPPH∙-ferulic acid reaction, Talanta, 196, 284, 10.1016/j.talanta.2018.12.056 Haq, 2018, Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis, J. Food Drug Anal., 26, 545, 10.1016/j.jfda.2017.05.006 López, 2018, Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds, LWT, 90, 396, 10.1016/j.lwt.2017.12.060 López, 2018, Amaranth, quinoa and chia protein isolates: physicochemical and structural properties, Int. J. Biol. Macromol., 109, 152, 10.1016/j.ijbiomac.2017.12.080 Khoozani, 2020, Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing, J. Food Measure. Characte., 1 Turan, 2015, Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM), LWT-Food Sci. Technol., 63, 758, 10.1016/j.lwt.2015.03.061 Ding, 2005, The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks, J. Food Eng., 66, 283, 10.1016/j.jfoodeng.2004.03.019 Timilsena, 2016, Physicochemical and functional properties of protein isolate produced from Australian chia seeds, Food Chem., 212, 648, 10.1016/j.foodchem.2016.06.017 Shevkani, 2015, Cowpea protein isolates: functional properties and application in gluten-free rice muffins, LWT-Food Sci. Technol., 63, 927, 10.1016/j.lwt.2015.04.058 Roudaut, 2015, New insights on the thermal analysis of low moisture composite foods, Carbohydr. Polym., 115, 10, 10.1016/j.carbpol.2014.08.066 Granato, 2018, Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods?, Food Chem., 264, 471, 10.1016/j.foodchem.2018.04.012 Sacchetti, 2016, Non enzymatic browning during cocoa roasting as affected by processing time and temperature, J. Food Eng., 169, 44, 10.1016/j.jfoodeng.2015.08.018 Perrone, 2012, Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew, J. Agric. Food Chem., 60, 4265, 10.1021/jf205388x Coghe, 2006, Development of Maillard reaction related characteristics during malt roasting, J. Inst. Brew., 112, 148, 10.1002/j.2050-0416.2006.tb00244.x Manzocco, 2000, Review of non-enzymatic browning and antioxidant capacity in processed foods, Trends Food Sci. Technol., 11, 340, 10.1016/S0924-2244(01)00014-0 Sacchetti, 2009, Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction, J. Food Eng., 90, 74, 10.1016/j.jfoodeng.2008.06.005 Zhang, 2016 Timilsena, 2016, Molecular and functional characteristics of purified gum from Australian chia seeds, Carbohydr. Polym., 136, 128, 10.1016/j.carbpol.2015.09.035