Open AccessPerubahan Karakteristik Fisik Model Minuman Biji Chia Akibat Proses Pemanasan, Perubahan pH, Penambahan Gula dan Garam
Author(s) -
Feri Kusnandar,
Asep Safari,
Elvira Syamsir
Publication year - 2020
Publication title -
jurnal mutu pangan : indonesian journal of food quality/jurnal mutu pangan indonesia : indonesian journal of food quality
Language(s) - English
Resource type - Journals
eISSN - 2684-9550
pISSN - 2355-5017
DOI - 10.29244/jmpi.2020.7.1.21
Subject(s) - chemistry , absorption of water , sugar , food science , mucilage , viscosity , ingredient , polysaccharide , capsule , intrinsic viscosity , nuclear chemistry , botany , materials science , biochemistry , organic chemistry , polymer , composite material , biology
Chia seed is rich in protein, lipid, and carbohydrates as well as bioactive compounds such as phenol. The outer layer of chia seed is made of insoluble polysaccharide (mucilage) which is able to absorb water. For this reason, chia seed is potentially used as a functional ingredient in beverages. This study aimed to evaluate the changes of physical characteristics of chia seeds in beverage models (water absorption capacity or WAC and capsule thickness of chia seeds, and viscosity of beverage model) as the effect of heating temperatures (70, 90oC) and heating times (1, 2 hours), pH changes (3, 5, 7), the addition of sugar (0, 15%) and salts (1% KCl and 1% CaCl2) at 3% and 5% chia seeds. The results showed that the pH of the beverage models affected the WAC, viscosity and capsule thickness. The higher the pH, the greater the WAC, viscosity, and capsule thickness. Sugar concentration and heating time did not affect the physical charac-teristics of chia seeds, whereas the heating temperature only showed a significant effect at pH 3. Addition of CaCl2 1% caused the increase of WAC for approximately twice compared to that of KCl 1%.