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- Title
Innovative raw-vegan chia (Salvia hispanica L.) seeds dessert - total polyphenols, ascorbic acid and antioxidant activity analysis.
- Authors
Dumbrava, Delia-Gabriela; Coaca, Adelina Oana; Pintilie, Georgeta-Sofia; Raba, Diana-Nicoleta; Popa, Viorica-Mirela; Misca, Corina-Dana; Moldovan, Camelia
- Abstract
The aim of this research work was to obtain two innovative assortments of raw vegan chia (Salvia hispanica L.) seeds pudding and to analyze their antioxidant activity (CUPRAC method), their total polyphenols (Folin-Ciocalteu assay) and vitamin C content (iodometric method), compared to raw materials. Also, the finished products obtained were characterized in terms of proximate composition and energy value, these being determined by calculation. The two varieties of chia pudding had as a common base chia seeds, vegan coconut milk, and honey. One of the assortments (P1) had as additions dried goji berries, candied cranberries and carob powder, and the second (P2): coconut flakes, brown raisins, hazelnuts. Regarding the raw materials used, the highest content of total polyphenols and vitamin C was found in dried goji berry (28.27 ± 1.88 mg gallic acid/g, respectively 190.23 ± 5.21 mg ascorbic acid/100g): they also showed the strongest antioxidant activity (235.82±4.08 mg Trolox/g). For the finished products, the highest content of total polyphenols and vitamin C was recorded in the P1 assortment of chia pudding (8.24±0.82 mg gallic acid/g, respectively 52.16±2.24 mg ascorbic acid/100g) which also showed the best antioxidant activity (69.52±2.08 mg Trolox/g), more than twice as large as the P2 assortment (32.41±1.82 mg Trolox/g).
- Publication
Journal of Agroalimentary Processes & Technologies, 2021, Vol 27, Issue 3, p363
- ISSN
2069-0053
- Publication type
Article