Аналіз хімічного складу насіння чіа як перспективної сировини для кондитерських виробів

Abstract

Доведено перспективність використання насіння чіа для збагачення кондитерських виробів біологічно цінним білком, харчовими волокнами, поліненасиченими жирними кислотами, мінеральними речовинами та вітамінами. Визначено, що особливості фракційного складу білкових речовин насіння чіа, наявність у них некрохмальних полісахаридів та токоферолів будуть надавати насінню піноутворювальних, водопоглинальних та антиоксидантних властивостей, що необхідно враховувати під час розроблення технологій кондитерської продукції з його використанням.

Human health depends largely on the structure of his food, including the degree of body provision with required nutrients and energy. One of the most effective ways of improving the population nutritional status is enrichment of the most consuming food products with physiologically valuable ingredients. The category of regular consumption products includes of confectioneries, so they are promising objects from the standpoint of the chemical composition correction. The raw material, which is often used for the confectioneries enrichment is oilseeds. Non-traditional types of this raw material are becoming increasingly popular including chia seeds (Salvia hispanica). The aim of the research paper is analyzing of the chia seeds chemical composition and determining the prospects of its use for enrichment confectionery products with healthy for human body substances. It is established that the composition of chia seeds includes about 22% of proteins, 33% of fats and 41% of carbohydrates. 80% of additive fats are polyunsaturated fatty acids. Chia seeds carbohydrates consist of fibers by 65,5%. Fibers have certain technological properties, including high hygroscopicity that is why it should be taken into account during developing of confectionery products technologies with chia seeds use. Chia seed proteins are characterized by high biological value. Fractiona l composition assessment shows high content of soluble and salt soluble fraction (albumins and globulins), which can provide proteins with high foaming properties. The important factor of human health forming is also micronutrients such as vitamins and minerals. It is noted that 100 grams of chia seeds meet the daily needs of the human body in potassium (21%), calcium (59,4%), iron (47,3%), zinc (38,3%), magnesium (74.1%), phosphorus (90%), copper (109%). Particular attention should be paid to the high cont ent of vitamins in chia seeds. 100 g of seeds contain about 20% of the daily requirement of vitamin E, more than 40% of thiamine, 10% of pyridoxine, 75% of folacin and about 40% of niacin. Thus, the prospect of chia seeds use for enrichment of confectionery products with biologically valuable protein, dietary fibers, polyunsaturated fatty acids, minerals (iron, calcium, potassium, manganese, copper and zinc) and vitamins was noted. The chemical composition study allows supposition that chia seeds may show water-absorbing, foaming and antioxidant properties and it should be taken into account during the development of confectionery products technologies with their use.