Prospects for using chia seeds in food technology

Salvia hispanica, also known as chia, is a herbaceous plant belonging to the mint family. These seeds are widely cultivated commercially in countries suc h as Mexico, Guatemala, Bolivia, Australia, Peru, Argentina, as well as in America and Europe. Salvia hispanica has long been recognized as an important product in ancient civilizations, where its seeds were a staple diet. Chia seeds are an excellent source of macronutrients and various bioactive compounds. Numerous studies have confirmed their positive effects on human health due to their unique chemical composition. These seeds contain significant amounts of polyphenols, which have powerful antioxidant properties. Chia seeds, flour, oil, and mucilage (gel) are used to create new products. Chia has been successfully integrated into a variety of food and beverage products, including meat products, sports drinks, baked goods, ice cream, frozen desserts, snacks, dairy products, functional drinks, and glutenfree products. The nutritional and technological benefits of chia include improved fatty acid profile, increased antioxidant activity, use as a fat substitute, and overall improved nutritional value. In addition, chia seeds are a versatile ingredient for a variety of culinary applications. Functional foods are becoming increasingly popular, especially in developed economies. This is due to changing lifestyles and growing interest in the benefits of bioactive dietary components. Incorporating chia seeds into formulations can contribute to the creation of functional foods by adding additional dietary fiber, phenolic compounds, and plant protein. Chia seeds have promising potential as a functional ingredient due to their outstanding nutritional profile.

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