The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
Joint Authors
Dziki, Dariusz
Ceglińska, Alicja
Romankiewicz, Daria
Hassoon, Waleed Hameed
Cacak-Pietrzak, Grażyna
Sobczyk, Małgorzata
Wirkowska-Wojdyła, Magdalena
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-12-31
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties.
Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis.
The addition of CS decreased baking losses and the volume of bread.
The color of the crumb with CS was much darker as compared with the control sample.
The texture analysis showed that the CS caused a decrease in the hardness of the crumb.
Most importantly, the addition of CS increased the nutritional value of the bread.
Bread with CS contained more dietary fiber and mineral components.
Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds.
Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.
American Psychological Association (APA)
Romankiewicz, Daria& Hassoon, Waleed Hameed& Cacak-Pietrzak, Grażyna& Sobczyk, Małgorzata& Wirkowska-Wojdyła, Magdalena& Ceglińska, Alicja…[et al.]. 2017. The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176043
Modern Language Association (MLA)
Romankiewicz, Daria…[et al.]. The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread. Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1176043
American Medical Association (AMA)
Romankiewicz, Daria& Hassoon, Waleed Hameed& Cacak-Pietrzak, Grażyna& Sobczyk, Małgorzata& Wirkowska-Wojdyła, Magdalena& Ceglińska, Alicja…[et al.]. The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176043
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176043