Development and characterization of wheat rusks supplemented with Chia (Salvia hispanica L.) flour with respect to physicochemical, rheological and sensory characteristics

Abstract

Highly nutritional and functional properties of chia seeds would make it unique than other grains. Considering its known properties chia can be used as an important food ingredient. These are rich in fiber, ash, protein, polyunsaturated fatty acids (PUFA) and antioxidants. Higher proportion of protein having greater biological value with essential amino acids and high dietary fiber content prevents several metabolic disorders and obesity. It is also consist of PUFA helpful in lowering cardiovascular diseases. Rusks were supplemented with chia flour at a rate ranging 5 to 20% with the goal to modify the fiber content, nutritional contents and physicochemical properties. The obtained results were highly significant and showed increasing trend in dietary fiber and PUFA values. Texture values decreased significantly. Sensory evaluation showed significant (p<0.05) differences in color, flavor, texture and overall acceptability. Most acceptable treatment was with 5% chia flour supplementation with a mean score of 8.10. Hence, Chia flour-supplemented rusks up to 5% addition level could be utilized as a convenience food and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of chia flour led to improvement of functional properties of wheat rusks as a valuable source of dietary fiber and bioactive compounds.

Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread

“…Whole wheat four (WWF) is associated with a reduced risk of cancer (colon cancer), constipation, obesity, cardiovascular diseases, and Type 2 diabetes [5]. Gluten is the major protein found in wheat, which makes it an ideal candidate as a four ingredient for the production of baked goods, bread, pasta, noodles, and a range of other cereal products [6]. Wheat four exhibits high antioxidant properties, which gives it the potential to alleviate oxidative stress and help in delaying the onset of chronic diseases.…”