Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties.

Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds ( L.). It may be used as an ingredient to improve food products, especially due to its antioxidant properties.

Storage and preservation of dry pasta into biodegradable packaging made from triticale flour.

We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed.

Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins.

During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power.