Combination of Ultrasound and Heat in the Extraction of Chia Seed (Salvia hispanica L.) Mucilage: Impact on Yield and Technological Properties

The effect of ultrasound in combination heat on the extraction yield and technological properties chia seed mucilage was investigated. Chia seeds were mixed with distilled water at a seed-to-water ratio 1:30. dispersion adjusted to pH 9 treated either by bath or heat/ultrasound probe-type sonication 50 °C 80 for 30 60 min. samples evaluated. gave greater (6.92–10.52%) as compared (1.03–1.86%). Images obtained from Scanning Electron Microscope (SEM) have shown that during extraction, amount fibers surface decreased increased time. Thus, prepared min significantly higher than extracted However, difference between different temperatures not apparent. had best properties. protein diversified its property. Moreover, mixture whey isolate better miscibility. This study confirms great potential application mucilage.