Try this Vanilla Chia Pudding recipe, or contribute your own.
- Carbohydrate 13.8222801960241 g
- Cholesterol 0 mg
- Fat 8.72223915929185 g
- Fiber 10.6879502072583 g
- Protein 4.42952999625656 g
- Saturated Fat 0.901209749237884 g
- Serving Size 1 1 Serving (32g)
- Sodium 5.72643749520502 mg
- Sugar 3.13432998876586 g
- Trans Fat 0.602909999490967 g
- Calories 149 calories
Step-by-step
- In a half-pint (8 oz) mason jar, add all ingredients, screw on the lid tightly, and shake all ingredients together.
- Set in fridge overnight.
- Pudding will have thickened overnight. Top with your favourite fruit, take to go, and enjoy!
How Hydrophilic Polysaccharides Build Viscosity
Why do these dry seeds transform into a cohesive gel instead of sinking to the bottom of the jar? Chia seeds possess an outer seed coat rich in soluble dietary fiber containing complex carbohydrates known as mucilage. When liquid penetrates this coat, these hydrophilic polysaccharides expand outward, forming a transparent capsule around each individual seed. Vigorous shaking prevents initial clumping, ensuring every seed hydrates evenly without dry pockets.
The Mechanical Role of Time and Temperature
Resting the mixture in a refrigerator at 38 degrees Fahrenheit for a minimum of eight hours allows the hydration process to reach equilibrium. Lower temperatures slow down microbial activity while permitting the mucilaginous walls to absorb maximum fluid volume. Incomplete resting times result in a gritty mouthfeel because the inner endosperm remains dry and rigid rather than gelatinous.
Managing Long-Term Structural Integrity
Prepared pudding maintains its optimal consistency for up to five days when sealed in airtight glass containers. Over time, physical syneresis may occur, causing minor liquid separation at the surface simply whisk the mixture briefly before serving to redistribute the trapped moisture.
