Capitani *et al*. [11] Mean value (n = 3)

**Table 5.** Functional properties of chia (*Salvia hispanica* L.) meals

seed flour [60].

by the end of the 60 min (50.4 %BS).

according to Tukey's test.

**Figure 3.** Activity and stability of O/W emulsions (50:50 p/p) with chia meal with and without mucilage. Values fol‐ lowed by different letters differ significantly (Tukey's test, p ≤0,05)

**Figure 4.** Destabilization kinetics of O/W emulsions (50:50 p/p) with chia meal

## **4. Conclusions**

The results obtained show that both types of chia meals (with and without mucilage) present interesting functional properties for the food industry, which could be applied for example in the manufacture of bakery products, powdered beverages, yogurts, ice-creams, sauces and creams. They also suggest the potential use of two chia byproducts: the residual meal obtained after the oil extraction of whole chia seeds, and the use of a byproduct of the mucilage extraction. As regards the formulation of stable emulsions, the meal with mucilage is recommended for use given the role of mucilage as a thickening agent. From a physiologi‐ cal point of view, the presence of mucilage becomes a potentially interesting food ingredient due to its health benefits, since it has the capacity to form high-viscosity gels, slowing the intestinal transit, providing more of a feeling of satiety, and helping to prevent diseases such as obesity, colon cancer, hypercholesterolemia and diabetes.

**References**

[1] Ixtaina VY, Nolasco SM, Tomás MC. Characterization of chia (Salvia hispanica L.) white and dark seeds and oils. Ed/ MC. Tomás/, Advances in Fats and Oils Research,

Effect of Mucilage Extraction on the Functional Properties of Chia Meals

http://dx.doi.org/10.5772/53171

433

[2] Ayerza R, Coates W. Ground chia seed and chia oil effects on plasma lipids and fatty

[3] Álvarez-Chávez LM, Valdivia-López MA, Alberto-Juárez ML, Tecante A. Chemical characterization of the lipid fraction of mexican chia seed (*Salvia hispanica* L.). Inter‐

[4] Bushway A, Belya. Chia seed as a source of oil, polysaccharide and protein. Journal

[5] Coates W, Ayerza R. Production potencial of chia in northwestern Argentina. Indus‐

[6] Sahagun B. 1950-1982, Florentine codex: general history of the things of New Spain. In: Monographs of the School of America Research. Anderson AJO and Dibble CE, eds. Salt Lake City: University of Utah Press (Originally written 1575-1577 or

[7] Taga MS, Miller EE, Pratt DE. Chia seeds as a source of natural lipid antioxidants.

[8] Ixtaina VY, Martínez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BW, Nolasco SM, Tomás MC. Characterization of chia seed oils obtained by pressing and solvent

[9] Craig R, Sons M. Application for approval of whole chia (*Salvia hispanica* L.) seed and groubd whole chia as novel food ingredients. Advisory committee for novel food

[10] Reyes-Caudillo E, Tecante A, Valdivia-López MA. Dietary fiber content and antioxi‐ dant activity of phenolic compounds present in Mexican chia (*Salvia hispanica* L.)

[11] Capitani MI, Spotorno V, Nolasco SM, Tomás MC. Physicochemical and functional characterization of by-products from chia (*Salvia hispanica* L.) seeds of Argentina. Lebensmittel Wissenschaft and Technology *-* Food Science Technology 2012; 45

[13] Chau C, Huang Y. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of *Citrus sinensis* L. cv. Liucheng.

extraction. Journal of Food Composition and Analysis 2011; 24(2) 166-174.

and proceses. Ireland, Company David Armstrong, 2004. pp. 1-29.

seeds. Journal of Food Chemistry 2008; 107 656-663.

[12] Badui S. *Química de los Alimentos*. Longman / Alhambra; 1999.

Journal of Agriculture and Food Chemistry 2003; 51 2615-2618.

Journal of the American Oil Chemists Society 1984; *61* 928-931.

Transwordld Research Network Kerala, India, pp. 135-147. 2010.

acids in the rat. Nutrition Reasearch 2005; 25 995-1003.

national Journal of Food Properties 2008; 11 687-697.

of Food Science 1981; 46 1349-1356.

1578-1580).

94-102.

trial Crops and Products 1996; 5 229-233.

## **Acknowledgments**

This work was supported by grants from Agencia Nacional de Promoción Científica y Tec‐ nológica (ANPCyT), Argentina (PICT 2002-10768), PICT 2007, 1085, PIP 6097 CONICET, Universidad Nacional de La Plata (UNLP) (11/X390), Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Argentina.

Author M.I. Capitani is a recipient of a fellowship from the Consejo Nacional de Investiga‐ ciones Científicas y Técnicas (CONICET), Argentina.

Author S.M. Nolasco is a Scientific and Technological Researcher and Professor at the Facul‐ tad de Ingeniería de la Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Argentina.

Author M.C. Tomás is member of the career of Scientific and Technological Researcher of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.

## **Author details**

Marianela I. Capitani1,2, Susana M. Nolasco2 and Mabel C. Tomás1

1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT- La Plata – CONICET) Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina

2 Grupo de Investigaciones TECSE, Departamento de Ingeniería Química, Facultad de Ingeniería, UNCPBA, Olavarría, Buenos Aires, Argentina

## **References**

**4. Conclusions**

432 Food Industry

**Acknowledgments**

(UNCPBA), Argentina.

**Author details**

The results obtained show that both types of chia meals (with and without mucilage) present interesting functional properties for the food industry, which could be applied for example in the manufacture of bakery products, powdered beverages, yogurts, ice-creams, sauces and creams. They also suggest the potential use of two chia byproducts: the residual meal obtained after the oil extraction of whole chia seeds, and the use of a byproduct of the mucilage extraction. As regards the formulation of stable emulsions, the meal with mucilage is recommended for use given the role of mucilage as a thickening agent. From a physiologi‐ cal point of view, the presence of mucilage becomes a potentially interesting food ingredient due to its health benefits, since it has the capacity to form high-viscosity gels, slowing the intestinal transit, providing more of a feeling of satiety, and helping to prevent diseases such

This work was supported by grants from Agencia Nacional de Promoción Científica y Tec‐ nológica (ANPCyT), Argentina (PICT 2002-10768), PICT 2007, 1085, PIP 6097 CONICET, Universidad Nacional de La Plata (UNLP) (11/X390), Universidad Nacional del Centro de la

Author M.I. Capitani is a recipient of a fellowship from the Consejo Nacional de Investiga‐

Author S.M. Nolasco is a Scientific and Technological Researcher and Professor at the Facul‐ tad de Ingeniería de la Universidad Nacional del Centro de la Provincia de Buenos Aires

Author M.C. Tomás is member of the career of Scientific and Technological Researcher of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.

1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT- La Plata – CONICET) Facultad de Ciencias Exactas, UNLP, La Plata, Buenos Aires, Argentina

2 Grupo de Investigaciones TECSE, Departamento de Ingeniería Química, Facultad de

and Mabel C. Tomás1

as obesity, colon cancer, hypercholesterolemia and diabetes.

Provincia de Buenos Aires (UNCPBA), Argentina.

ciones Científicas y Técnicas (CONICET), Argentina.

Marianela I. Capitani1,2, Susana M. Nolasco2

Ingeniería, UNCPBA, Olavarría, Buenos Aires, Argentina


[14] Wong K, Cheung P. Dietary fibers from mushroom sclerotia: 1. Preparation and physicochemical and functional properties. Journal and Agriculture Food Chemistry 2005; *53* 9395-9400.

[26] Saura-Calixto F, García-Alonso A. Metodología para el análisis de fibra y carbohidra‐ tos. Ed/ FM. Lajolo, F Saura-Calixto, E Witting and Wenzel de Menezes/, Fibra dieté‐ tica en Iberoamérica: Tecnología y Salud. Obtención, caracterización, efecto

Effect of Mucilage Extraction on the Functional Properties of Chia Meals

http://dx.doi.org/10.5772/53171

435

[27] Lin KY, Daniel JR. Structure of chia seed polysaccharide exudates. Carbohydrate Pol‐

[28] Marin Flores FM, Acevedo MJ, Tamez RM, Nevero MJ, Garay AL WO/2008/0044908 Method for obtaining mucilage from *Salvia hispánica* L. Word Internacional Property

[29] Mazza G, Biliaderis CG. Functional properties of flax seed mucilage. Journal of Food

[30] Sáenz C, Sepúlveda E, Matsuhiro B. Opuntia spp mucilage´s: a functional component with industrial perspectivas. Journal of Arid Environments 2004; 57 275-290.

[31] Koocheki A, Mortazavi SA, Shahidi F, Razavi SMA, Taherian AR. Rheological prop‐ erties of mucilage extracted from Alyssum homolocarpum seed as a new source of

[32] Cheng Z, Blackford J, Wang Q, Yu L. Acid treatment to improve psyllium functional‐

[33] IUPAC (1992), International Union of Pure and Aplplied Chemistry – Standard Methods for the Analysis of Oils, Fats and Derivates. 7th edn. Paquot, C. and Hautf‐

[34] AOCS (1998), Official and Recommended Practices of the American Oil Chemists' Society, 5th edn., edited by D. Firestone, AOCS Press, Champaign Illinois.

[35] AOAC (1997), In W. Horwitz (Ed.), Official methods of analysis (17th ed.), Washing‐

[36] Prosky L, Asp N, Schweizer T, Devries S, Furda I. Determination of insoluble, soluble and total dietary fiber in food and food products: interlaboratory study. Journal of

[37] Guiragossian VY, Van Scoyoc SW, Auxtell JD. Chemical and Biological Methods for Grain and Forage Sorghum, Departament of Agronomy Internacional Programs in

[38] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant ac‐ tivity applying an improved ABTS radical cation decolorization assay. *Free Radical Bi‐*

[39] Walker RB, Everette JD Comparative reaction rates of various antioxidants with ABTS radical cation. Journal of Agriculture and Food Chemists 2009; 57 1156-1161.

thickening agent. Journal of Food Engineering 2009; 91, 490-496.

ity. Journal of Functional Foods 2009; 1 44-49.

*ological Medicine* 1999; 26 (9/10) 1231-1237.

fene, A., Blackwell Scientific Publications, Inc., Oxford.

ton, D.C., USA, Association of Official Analytical Chemists.

the Association of Official Analytical Chemists 1988; 71 1017-1023.

Agricultura, Purdue University, West Lafayette, Indiana, USA. 1979.

fisiológico y aplicación en alimentos. Brasil: Livraría LTDA. pp. 17-25. 2001.

ymer 1994; 23 13-18.

Organization. 2008.

Science 1989; 54 1302-1305.


[26] Saura-Calixto F, García-Alonso A. Metodología para el análisis de fibra y carbohidra‐ tos. Ed/ FM. Lajolo, F Saura-Calixto, E Witting and Wenzel de Menezes/, Fibra dieté‐ tica en Iberoamérica: Tecnología y Salud. Obtención, caracterización, efecto fisiológico y aplicación en alimentos. Brasil: Livraría LTDA. pp. 17-25. 2001.

[14] Wong K, Cheung P. Dietary fibers from mushroom sclerotia: 1. Preparation and physicochemical and functional properties. Journal and Agriculture Food Chemistry

[15] Yoshimoto M, Yamakawa O, Tanoe H. Potencial chemopreventive properties and va‐ rietal difference of dietary fiber from sweetpotato (*Ipomea batatas* L.) root. Japan Agri‐

[16] Raghavendra S, Ramachandra S, Rastogi N, Raghavarao K, Kumar S, Tharanathan R. Grinding characteristics and hydration properties of coconut residue: A source of di‐

[17] Gorinstein S, Zachwieja Z, Folta M, Barton H, Piotrowicz J, Sembré M, Weisz M, Trakhtenberg S, Martín-Belloso O. Comparative content of dietary fiber, total phenol‐ ics, and minerals in persimmons and apples. Journal of Agriculture Food Chemistry

[18] Sánchez GBS. Caracterización Fisicoquímica y Funcional de la Fibra dietética del fru‐ to del Nispero (Eriobotrya japonica) y de la cáscara de mango Obo (Mangifera indica L.). Tesis de Grado, Universidad Tecnológica de la Mixteca, Oaxaca, México. 2005. [19] Zambrano-Zaragoza ML, Meléndez R, Gallardo Y. Propiedades funcionales y meto‐ dología para su evaluación en fibra dietética. Ed/ FM. Lajolo, F Saura-Calixto, E Wit‐ ting and Wenzel de Menezes/, Fibra dietética en Iberoamérica: Tecnología y Salud. Obtención, caracterización, efecto fisiológico y aplicación en alimentos. Brasil: Livra‐

[20] Peraza GM. Caracterización de los residues fibrosos de Canavalia ensiformis L. y Phaseolus lunatus L. y su incorporación a un product alimenticio. Tesis de Maestría. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, México. 2000. [21] Ator CJ. Caracterización química de la fibra dietetic de subproductos obtenidos de la leguminosa Vigna Unguiculata L. Walps. Tesis de Maestría, Facultad de Ingeniería

Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México, 2000. [22] Larrauri JA, Goñi I, Martín-Carrón N, Rupérez P, Saura-Calixto F. Measurement of health-promoting properties in fruti dietary fibres: antioxidant capacity, fermentabil‐ ity and glucosa retardation index. Journal of Agriculture and Food Chemistry 1996;

[23] McDougall GJ, Morrison IM, Stewart D, Hillman RJ. Plant cell walls as dietary fibre: range, structure, processing and function. Journal of Science and Food Agriculture

[24] Rehinan Z, Rashid M, Shah WH. Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes, Journal of Food Chemistry 2004; 85

[25] Martín-Belloso O, Gorinstein S, Grijelmo-Miguel N. Characterization of peach diet‐ ary fibre concentrate as a food ingredient. Food Chemistry 1999; 65 175-181.

2005; *53* 9395-9400.

434 Food Industry

2001; 49 952-957.

71 515-519.

245-249.

1996; 70 133-150.

ría LTDA. pp. 195-209. 2001.

cultural Research Quarterly 2005; *39* 37-43.

etary fiber. Journal of Food Enginering 2006; 72 281-286.


[40] Chau C, Cheung K, Wong Y. Functional properties of protein concentrate from three Chinese indigenous legume seeds, Journal of Agricultural and Food Chemistry 1997; 45 2500-2503.

[54] Kinsella JE. Functional properties of protein foods, Critical Review of Food Science

Effect of Mucilage Extraction on the Functional Properties of Chia Meals

http://dx.doi.org/10.5772/53171

437

[55] Belén D, Alemán R, Alvarez F, Álvarez M. Evaluación de algunas propiedades fun‐ cionales y reológicas de harinas de coroba (*Jessenia polycarpa Karst*). Revista de la Fac‐

[56] Mongeau R, Brassard R. Insoluble dietary fibre from breakfast cereals and brands, bile salt binding and water holding capacity in relation to particle size. Cereal Chem‐

[57] Iqbal S, Bhanger M, Anwar F. Antioxidant properties and components of some com‐ mercially available varieties of rice bran in Pakistan. Food Chemistry 2005; 93

[58] Ragaee S, Abdel-Aal M, Norman M. Antioxidant activity and nutrient composition of

[59] McClements DJ. Food emulsions: Principles, practice, and techniques. Boca Raton,

[60] Dev DK, Quensel E. Functional and microestructural characteristics of linseed (*Linum usitatissimum* L.) flour and a protein isolate, Lebensmittel Wissenschaft and Technol‐

ultad de Agronomía (LUZ, Venezuela) 2004; 21 161-170.

selected cereals for food use. Food Chemistry 2006; 98 32-38.

ogy *-* Food Science Technology 1986; 19 331-337.

and Nutrition 1976; 1 219-229.

istry 1982; 59(5) 413-415.

FL: CRC Press. 1999.

265-272.


[54] Kinsella JE. Functional properties of protein foods, Critical Review of Food Science and Nutrition 1976; 1 219-229.

[40] Chau C, Cheung K, Wong Y. Functional properties of protein concentrate from three Chinese indigenous legume seeds, Journal of Agricultural and Food Chemistry 1997;

[41] AACC (1984), Official methods of análisis (12th ed.). St. Paul, MN, USA: American

[42] Pan LG, Tomás MC, Añón MC. Effect of sunflower lecithins on the stability of water in oil (W/O) and oil in water (O/W) emulsions. Journal of Surfactant and Detergents

[43] Infostat Group, Infostat version 2004, Facultad de Ciencias Agrarias, Universidad

[44] Gutterman Y, Shem-Tov S, Mucilaginous seed coat structure of *Carrichtera annua* and *Anastatica hierochuntica* from the Negev Desert highlands of Israel, and its adhesion

[45] Western T, Skinner D, Haughn G. Differentiation of mucilage secretory cells of the

[46] Pérez EE, Carelli AA, Crapiste GH. Chemical characterization of oils and meals from wild sunflower (*Helianthus petiolaris* Nutt). Journal of the American Oil Chemists` So‐

[47] Sun M, Xu L, Saldaña DA. Comparison of canola meals obtained with conventional

[48] Khattab RY, Arntfield SD. Functional properties of raw and processed canola meal,

[49] Mueller K, Eisner P, Yoshie-Stark Y, Nakada R, Kirchhoff E. Functional properties and chemical composition of fractionated brown and yellow linseed meal (*Linum usi‐*

[50] Egbekun MK, Ehieze MU. Proximate composition and functional properties of fullfat and defatted beniseed (*Sesamum indicum* L.) flour. Plant Foods for Human Nutrition

[51] Figuerola F, Hurtado ML, Estévez AM, Chiffelle I, Asenjo F. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food

[52] López G, Ros G, Rincón F, Periago M, Martínez M, Ortuño J. Relationship between physical and hydration properties of soluble and insoluble fiber of artichoke. Journal

[53] Betancur-Ancona D, Peraza-Mercado G, Moguer-Ordoñez Y, Fuertes-Blanco S. Phys‐ icochemical characterization of lima vean (*Phaseolus lunatus*) and jack bean (*Canavalia*

with and without ethanol. Journal of the American Oil

to the soil crust. Journal of the Arid Environment 1997; 35 695-705.

*Arabidopsis* seed coat. Plant Physiological 2000; 122 345-355.

LWT – Food Science and Technology 2009; 42 1119-1124.

*tatissimum* L.). Journal of Food Engineering 2010; 98 453-460.

of the Agricultural and Food Chemistry 1996; 44 277-2778.

*ensiformis*) fibrous residues, Food Chemistry 2004; 84 287-295.

45 2500-2503.

436 Food Industry

2002; 5(2) 135-143.

ciety 2004; 81 1-5.

1997; 51 35-41.

Chemistry 2005; 91 395-401.

methods and supercritical CO2

Chemists` Society 2008; 85 667-675.

Association of Cereal Chemists.

Nacional de Córdoba, Argentina 2004.


**Chapter 20**

**The Redesign of Processes' Development in Food**

**Methods and Tools**

Slavko Arsovski, Miladin Stefanović,

Additional information is available at the end of the chapter

Danijela Tadić and Ivan Savović

http://dx.doi.org/10.5772/53154

**1. Introduction**

methods.

**Production Organizations Using Quality Engineering**

A number of trends and challenges such as increased competition, new technologies and regulations, quality and new consumer trends have been forcing the food industry to change [1, 2, 3]. In response to these new challenges, food companies are improving compet‐ itiveness by restructuring, redesigning existing processes, and intensifying the fight for mar‐ ket share through product differentiation and/or the development of new food products [1]. In order to improve, companies in the food industry must adopt: Restructure of their organi‐ zations and redesign their processes; Automation of production and other processes to de‐ crease dependence on human resources and transfer activities to self-service facilities for customers and partners; Optimization of logistical infrastructure and systems; Energy sav‐ ing measures through new technology and materials, new production methods and goodpractice implementation; Political and regulatory developments (food safety and other regulations); Technological changes (biotechnology, ICT and RFID, robotics, sensors, e-busi‐

In this chapter process development is analyzed because of its impact on food quality, safety and sustainability [4, 5, 6]. A redesign of process development could be accomplished through many different approaches, techniques and tools [7, 8, 9, 10]. In this chapter Busi‐ ness Process Management (BPM) is used with accompanied quality engineering methods and tools. A number of important questions will be addressed concerning the redesign of process development in food production organizations using quality engineering tools and

and reproduction in any medium, provided the original work is properly cited.

© 2013 Arsovski et al.; licensee InTech. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

ness); Understand globalization, market developments and customer trends.
