| For improving the utilization efficiency of Chia(Salvia hispanica) seed cake, the nutritional components of Chia(Salvia hispanica) seed cake were analyzed and evaluated, and its physical properties were studied. The results showed that the Chia(Salvia hispanica) seed cake contained(32.70±010)g/100 g crude protein,(44.74±0.53)g/100 g dietary fiber and (7.15±0.26)g/100 g residual fat. Partial unsaturated fatty acids were oxidized and decomposed into saturated fatty acids during pressing.The solubility of potassium hydroxide protein of Chia(Salvia hispanica) seed cake was 90%, which met the requirements of the national standard of soybean meal,and the content of polyphenol was 4.67 mg/g, higher than 3.63 mg/g of Chia(Salvia hispanica) seed. By determining swelling capacity, water holding capacity, water binding capacity and oil absorbency of Chia(Salvia hispanica) seed cake, the comprehensive physical property value was 11.60, superior to common soybean fiber and corn fiber,so Chia(Salvia hispanica) seed cake had better function for reducing weight, regulating lipid and reducing blood sugar. |
