Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

Chia seed has biological and technological properties of interest to the food industry. The objective was to develop and evaluate functionally antioxidant activity oat flour and cocoa muffins added with two levels of incorporation of chia seeds hydrated, as a coconut oil substitute. Three muffin formulations were developed with different levels of chia seed hydrated incorporation, as follows: M-Control (0% chia seed hydrated), M-CHIA6 (6% chia seed hydrated, which equals 10 grams of chia seed) and M-CHIA12 (12% chia seed hydrated, which equals 20 grams of chia seed). These percentages represented the amount of chia incorporated in grams to the total mass, based on the current consumption of 25 grams of chia per day to obtain it´s health benefits. The antioxidant capacity was measured by the inhibition of method DPPH and ABTS. The antioxidant activity for DPPH registered of the inhibition was: M-Control 95.87 ± 0.85%; M-CHIA6 88.50 ± 6.34% and M-CHIA12 of 65.59 ± 3.71%. and for ABTS registered of the inhibition was: M-Control 44.37 ± 1.04%, M-CHIA6 30.72 ± 0.28% and M-CHIA12 42.56 ± 0.98%. The study showed a decrease in the antioxidant capacity on the muffins formulated chia seed hydrated and higher capacity in the M-Control for both analyzes, possibly due to the absence of chia and the presence of coconut oil, with statistically significant differences (p<0.05) the M-CHIA6 and M-CHIA12. In the muffins with chia seed hydrated, the lower values reported could be due to the chia mucilage can retain the antioxidant compounds present in the product within its hydrophilic molecule. Chia seed is great potential as a fat-saturated substitute in food products, however, there is interest in continuing to investigate other levels of incorporation of chia seeds hydrated, in order to propose to the food industry new products with better functional that provide health benefits.