Rebeca Chambers Diaz is a recent graduate in Food Science and Nutrition from the University of Surrey and today she will talk to us about Chia Seeds, their functionality from the nutritional point of view to the physical one. We will understand why Chia seeds are considered superfoods and their use for fat replacement. Find us: Instagram: @thefoodscienceaddict Blog: https://thefoodscienceaddict.com/ Email: [email protected] If you want to support us with a 1£ 'tip': https://ko-fi.com/thefoodscienceaddict References: 1. Killeit, U. The chemical composition and nutritional value of chia seeds – current state of knowledge. Dtsch. Leb. 115, 1–16 (2018). 2. Pintado, T., Herrero, A. M., Jiménez-Colmenero, F. & Ruiz-Capillas, C. Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient. Meat Sci. 114, 75–84 (2016). 3. Sargi, S. C. et al. Antioxidant capacity and chemical composition in seeds rich in omega-3: Chia, flax, and perilla. Food Sci. Technol. 33, 541–548 (2013). 4. Ding, Y. et al.Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J. Food Drug Anal. 26, 124–134 (2018). 5. Cierach, M., Modzelewska-Kapituła, M. & Szaciło, K. The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci. 82, 295–299 (2009). 6. Guimarães, J. T. et al. Impact of probiotics and prebiotics on food texture. Curr. Opin. Food Sci. 33, 38–44 (2020). 7. Laguna, L., Primo-Martín, C., Varela, P., Salvador, A. & Sanz, T. HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT - Food Sci. Technol. 56, 494–501 (2014). 8. Dias, S. S. et al. Probiotic Greek yogurt: Effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance. J. Dairy Res. 88, 98–104 (2021).