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

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 de...

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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
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description 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.
doi_str_mv 10.1007/s13197-014-1477-5
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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). 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source PMC (PubMed Central); ABI/INFORM Global; Springer Nature:Jisc Collections:Springer Nature Read and Publish 2023-2025: Springer Reading List
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
title Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour
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