Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

• Published in: Journal of food science and technology 2015-07, Vol.52 (7), p.4475-4482
• Main Authors: Luna Pizarro, Patricia, Almeida, Eveline Lopes, Coelho, Alessandra Silva, Sammán, Norma Cristina, Hubinger, Miriam Dupas, Chang, Yoon Kil
• Format: Article
• Language: English
• Subjects: Baked goods; Bread; breads; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; fatty acid composition; Fatty acids; firmness; Flour; Food; Food quality; Food Science; Functional foods & nutraceuticals; Gluten; Lignin; linolenic acid; Lipids; loaves; Moisture content; Nutrition; omega-3 fatty acids; Original; Original Article; Proteins; Salvia hispanica; Seeds; sensory evaluation; sensory properties; storage time; Studies; water content; Wheat
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-014-1477-5

This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2 2 central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.