Evaluation of the hydration kinetics of chia mucilage and its impact on food matrix application.

Key Points

• This research aims to evaluate how hydration time affects the functional performance of chia mucilage in food applications, especially dairy products.
• Analyzed hydration kinetics of chia mucilage
• Evaluated functional performance in food systems
• Assessed impact on stability and texture of dairy-based products
• Optimized hydration time improves functional performance
• Excessive water reduces product stability
• Hydration impacts texture of dairy matrices

Abstract