Entwicklung objektiver, sensorischer und chemisch-technischer Testmethoden zur Qualitätsbeurteilung von Chia-Samen im Rahmen der Qualitätssicherung sowie für die internationale DLG-Qualitätsprüfung

Chia (Salvia hispanica L.) is an annual herb of the Labiatae Family, which produces white and dark seeds. Some traders run only a few tests to evaluate the quality of the seeds. Hence, the objective of this study was to develop existing and new methods for the quality evaluation of chia seeds. They showed differences in their water content. Good quality seeds contain not more than 8% water. Furthermore the average one thousand seed weight was 1,336g. Moreover the seeds were characterized by grain size distribution and by bulk density. The dockage analysis is an important method for the quality assurance to evaluate the purity of chia. On the basis of a self developped UV-test was determinded that the UV radiation influences the color of chia seeds. The longer exposed the darker the seeds became, especially the white ones. A swelling test can demonstrate differences between voarious chia seeds and the sensory characteristics