Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum)

Moura, Neila Camargo de

doi:10.11606/d.11.2008.tde-14102008-111835

Cited by 13 publications

(25 citation statements)

References 10 publications

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“…It is mainly found in nut shells, seeds and grains [35]. According to Dutra et al [17] chia defatted seeds have a mean value of 7 mg/g with a specific amount within the cereal and oil seeds (1.9 to 9.7 mg/g), and this value is smaller than the concentrations that were determined for linseed (13.4 mg/g) [36] and common beans (the 7.3 to 10.8 mg/g) [32].…”

Section: Analysis Of the In Vitro Bioaccessibility Of Mineralsmentioning

confidence: 91%

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Barreto¹,

Gutierrez²,

Silva³

et al. 2016

AJPS

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Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants-approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.

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Section: Analysis Of the In Vitro Bioaccessibility Of Mineralsmentioning

confidence: 91%

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Barreto¹,

Gutierrez²,

Silva³

et al. 2016

AJPS

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“…Essas diferenças são atribuídas aos minerais presentes na farinha de linhaça. O teor de cinzas obtido na farinha de linhaça no presente estudo foi de 3,52%, próximo ao valor encontrado por Moura (2008). O conteúdo de cinzas da farinha de trigo é considerado importante medida de qualidade.…”

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Caracterização Físico-Química E Reológica De Farinhas Mistas De Trigo E Linhaça

et al. 2011

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O objetivo deste trabalho foi determinar o efeito da mistura de farinha integral de linhaça e farinha de trigo especial nas características físico-químicas e reológicas da massa obtida para utilização em produtos de panificação. Farinhas mistas foram preparadas com a substituição parcial da farinha de trigo pela farinha integral de linhaça nas proporções de 100:00, 95:5, 90:10, 85:15, 80:20 e 75:25. A incorporação da farinha integral de linhaça afetou a distribuição granulométrica, produzindo farinhas mistas com granulometria mais grosseira e de cor mais escura, devido principalmente à presença de periderme da semente de linhaça na mistura. Embora tenha favorecido maiores percentuais de lipídios, fibra bruta, cinzas e proteínas, houve diminuição de qualidade tecnológica das farinhas mistas com o aumento nos níveis de substituição de farinha de trigo pela farinha integral de linhaça na mistura. Esse comportamento foi observado principalmente pela redução de extensibilidade, estabilidade, tempo de desenvolvimento da massa e aumento do índice de tolerância à mistura. Essa interferência negativa deve-se, principalmente, ao efeito das fibras nas propriedades tecnológicas da massa, o que poderá ser corrigido pelo uso de aditivos e/ou de ajustes no processamento de modo a promover o desenvolvimento de características desejáveis à produção de pães.

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“…It contains on average 35% oil, 26% protein, 14% fiber, 12% mucilage and 9% moisture; its primary minerals are potassium, phosphorous, magnesium, calcium and sulfur (Moura, 2008). Flax seeds are used as a food supplement because they are rich in essential fatty acids and fibers.…”

Section: Introductionmentioning

confidence: 99%

Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

Bakker¹,

Pereira²

2017

JFI

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Recommendations for consuming industrialized whole grain foods have been encouraged. The present study produced new functional foods and sought to identify the sensory profile of the foods processed. Four types of dried spaghetti were manufactured with different formulas, regarding their whole grain flour and linseed content (10 and 20%). For evaluation of the products obtained, the following methods were employed: sensory analysis of acceptance using a 9-point hedonic scale, applied to 50 trained judges, and Quantitative Descriptive Analysis (QDA) using a 9-cm unstructured line scale. Results were analyzed by ANOVA and Tukey's test at 5% significance, and the sensory profile was expressed in the form of a spider graph. Acceptance test revealed no difference between the pasta containing 10% and 20% of whole grain and 10% of linseed. Results indicate acceptance of the 20% whole grain product regarding its raw texture and consistency when cooked, in addition to the possibility for the manufacture and acceptance of 10% linseed spaghetti.

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Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum)

Cited by 13 publications

References 10 publications

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Caracterização Físico-Química E Reológica De Farinhas Mistas De Trigo E Linhaça

Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

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Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum)

Cited by 13 publications

References 10 publications

Characterization and Bioaccessibility of Minerals in Seeds of &lt;i&gt;Salvia hispanica&lt;/i&gt; L.

Characterization and Bioaccessibility of Minerals in Seeds of &lt;i&gt;Salvia hispanica&lt;/i&gt; L.

Caracterização Físico-Química E Reológica De Farinhas Mistas De Trigo E Linhaça

Functional Food Formulation by the Addition of Whole Grain Flour and Linseed

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Product

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Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.

Characterization and Bioaccessibility of Minerals in Seeds of <i>Salvia hispanica</i> L.