Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours

Abstract

The aim of this work was to improve sweet bread (R1) nutritionally by partially replacing the wheat flour with other non-traditional flours through linear programming. Chemical Score, lipid profile, microbiological quality and acceptability were determined. Both recipes, R2 and R3, were formulated according to the Dietary Guidelines for Americans; and R3 according to the maximum amounts of flours that impart negative sensory attributes, as well. The resulting proportions were: wheat/broad bean/chia/ amaranth flours 64/22/13/0 (R2) and 83/2/4/11 (R3). The obtained products presented adequate contributions of proteins and lipids, while fiber increased significantly. The Chemical Score increased from 46% (R1) to 95% (R2) and to 91% (R3) respectively, and the fatty acids ratio ω3: ω6 improved. R2 was not sensorially accepted while R3 presented high acceptability in adults and school-aged children. Recipe R3 could be included in school menus to improve children's nutritional status.

Impacto de la germinación en los compuestos bioactivos de dos ecotipos de kiwicha de grano color negro y rosado (Amaranthus caudatus L.)

“…Los granos de kiwicha se utilizan para elaborar alimentos funcionales porque poseen compuestos bioactivos en forma de betalaínas y fenoles, así como nutrientes en forma de fibra dietética, proteínas, lípidos insaturados, aminoácidos esenciales, antioxidantes naturales, entre otros 8,9 : La kiwicha no contiene gluten en comparación con otros cereales como la avena y el trigo; es recomendada para personas con diabetes; asimismo, al contener compuestos bioactivos ofrece efectos antioxidantes, antimicrobianos, antihipercolesterolémicos y antihiperlipidémicos 10,11 . La kiwicha puede transformarse en productos como harinas, aceites, almidones, bebidas y como parte de suplementos alimenticios 12 .…”

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

“…As expected, the control formulation had the lowest content of ash, protein, fiber, fat and the highest content of carbohydrates. Jimenez et al [25] replaced wheat flour with bean, chia and amaranth flour, whose products obtained (breads) had significant contributions of protein, lipids and fiber. Abou et al [26] incorporated chia seeds at levels of 2, 4, 6 and 8% in sliced bread, providing amino acids such as isoleucine (0.8%), lysine (0.93%), valine (0.95%) and aspartic (1.69%).…”