チアシード粘液の水分和速度評価とその食品マトリックス応用への影響

The mucilage extracted from chia seeds has been successfully used in various food products, acting as emulsifier and stabilizer. Despite its potential, the methods of applying this mucilage are not fully understood. One area that requires further investigation is the influence of the hydration time of chia mucilage on the quality of the final product. Thus, this study aimed to evaluate the hydration kinetics of chia mucilage and assess its influence on the technological properties of a fermented dairy product.

After extraction in an aqueous medium, followed by lyophilization, the mucilage showed a yield of 8.52% and an average particle diameter of 904.8 nm. Solubility increased with temperature, while agitation time had no significant influence at temperatures above 45 °C. Viscosity of the mucilage increased significantly during the first 60 min of hydration and stabilized thereafter. The hydration kinetics followed the Weibull model. The hydration index of 80% viscosity was achieved in 37 min; however, it took 108 min to reach 90% of that viscosity. Fermented milk formulations were developed using mucilage hydrated for different times (9, 37 and 108 min). Among these, the formulation hydrated for 37 min showed the most promising results in terms of viscosity, acceptable water holding capacity, and low syneresis values. In contrast, extended hydration times negatively affected these parameters.

These findings highlight the importance of optimizing hydration time to maximize the functional performance of chia mucilage in food systems, particularly in dairy-based matrices, where excessive hydration may compromise product stability and texture. © 2026 Society of Chemical Industry.