Procesamiento en seco de harina de ch???-a ( Salvia hispanica L.): caracterizaci???3n qu???-mica de fibra y prote???-na Dry processing of ch???-a ( Salvia hispanica L.) flour: chemical characterization of fiber and protein

摘要

Chia ( Salvia hispanica L.) was a major crop for ancient Mesoamerican cultures. Defatted chia has fiber and protein contents similar to those of other oilseeds currently used in the food industry. A characterization is done of fiber- and protein-rich fractions extracted from defatted chia flour by dry fractionation. Split chia seeds were defatted with hexane, milled to produce a meal and fractionated. Milling efficiency was 968????g/kg. A 100-mesh Tyler-type screen was used to separate the high fiber-content fraction (which is caught in the screen) from the high protein-content fraction (which passes through). The fiber-rich fraction (FRF) had 295.6????g/kg crude fiber content and 564.6????g/kg total dietary fiber (TDF) content, of which 534.5????g/kg was insoluble dietary fiber (IDF) and 30.1????g/kg was soluble dietary fiber (SDF). The protein-rich fraction (PRF) contained 446.2????g/kg crude protein, consisting mainly of globulins (64.86%) and glutelins (20.21%). Its in vitro digestibility was 77.53%. The PRF amino acid profile showed high levels of essential sulfur amino acids and non-essential amino acids, and deficient levels of tryptophan and lysine.