Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Delia-Gabriela DUMBRAVA, Diana-Nicoleta RABA, Camelia MOLDOVAN, Mirela-Viorica POPA, Corina Dana MISCA, Marioara DRUGA, Mariana-Atena POIANA, Carmen-Daniela PETCU
In recent years, we are witnessing a growing consumer demand for plant-based foods that are as unprocessed and free of synthetic additives as possible, providing the human body with as many bioactive compounds as possible to prevent various diseases. Chia (Salvia hispanica L.) seeds have gained increased attention from researchers and nutritionists, with numerous studies clearly highlighting their high functional potential, due to their rich composition especially in dietary fiber, polyphenols, ω-3, ω-6 and ω-9 fatty acids, proteins that provide all essential amino acids. The aim of this work was to obtain two varieties of vegan appetizer based on chia seeds: one using almond milk, green onion, carrots, lemon juice, flaxseed oil (CSA1), and the second one using soy milk, red onion, seaweed, baked capia peppers, lemon juice, olive oil (CSA2), and to characterize the obtained products in terms of vitamin C content, total polyphenols, carotenoids, antioxidant activity, proximate composition and sensory properties.
[Read full article] [Citation]
