التركيب الكيميائي ونشاط مضادات الأكسدة والخصائص الريولوجية والحسية للخبز المدعم بدقيق الشيا والكينوا

Abstract EN

Chia and quinoa flours recently received a scientific attention amongst consumers due to their potential health promoting effects.

chemical composition, antioxidant activity, rheological properties and sensory evaluation of bread supplemented with different levels of chia, quinoa flour and their mixtures were studied.

the results of gross chemical composition of quinoa and chia flours showed that chia flour contained high levels of protein, fat and fiber, while quinoa contained higher carbohydrates compared with chia, and also lower than wheat flour.

the protein contents of quinoa and chia bread increased with increasing the levels of chia, quinoa and their mixtures compared with control bread.

the results showed significant differences in antioxidant activity between control bread from one side and the other treatments of chia, quinoa and their mixtures in another side.

rheological properties of dough referred that there was an increase in water absorption, dough stability and elasticity of dough in all blends compared to the control sample, on the other hand there was a decrease in the degree of softening of dough and extensibility.

it could be concluded that addition of quinoa and chia flour improved the nutritional value of wheat flour.

moreover, the overall acceptability revealed that bread supplemented with chia and quinoa flour was acceptable for the panelists mostly bread supplemented with 10% chia and 10% quinoa.

so we recommend to use chia and quinoa flour as a partial replacement of wheat flour in bread formulations, to increase the nutritional and functional value of the products.