Effects of Drying, Packaging Conditions and Storage Time on Proximate Composition of Chia Seeds (Salvia hispanica)

Abstract

The effects of drying, packaging conditions and storage time on proximate composition of chia seeds were investigated. Chia seeds were dried at 63 °C for 30 min (low-temperature long time–LTLT) and at 75 °C for 30 s (high-temperature short time-HTST) using dry oven, air/vacuum-packed and stored for ten weeks. The effect of heat processing (drying) on chia seeds had significant difference (p < 0.05) in ash, fiber and fat contents while there was no significant difference (p > 0.05) in moisture and protein contents. Except for fiber content, there was no significant difference (p > 0.05) in moisture, ash, fat and protein of chia seeds dried at LTLT and HTST before storage. During storage time, there was significant decrease of proximate composition of chia seeds and the decline was the lowest in raw chia seeds followed by seeds dried at HTST and the highest by seeds dried at LTLT. In both drying conditions, ash, fat and protein contents were significantly greater in vacuum than in air packaging although the impact was vice versa for moisture and fiber contents. On the expense of improved shelf life, palatability and digestibility expected as effect of drying, this study suggests HTST and vacuum packaging for storage of chia seeds.

Keywords: Chia seeds; proximate composition; drying; packaging condition; storage.