Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods.

Chia seed ( L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view.

Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.).

Chia is a novel food rich in health-promoting constituents. There is concern regarding the formation of process contaminants when subjected to thermal processing. Acrylamide formation in chia seeds under different roasting conditions (160-200 °C/5-30 min) and formats (whole seeds and ground seeds) was investigated.