Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Sayed-Ahmad, Bouchra; Talou, Thierry; Straumīte, Evita; Šabovics, Mārtiņš; Krūma, Zanda; Saad, Zeinab; Hijazi, Akram; Merah, Othmane

doi:10.3390/foods7090135

Cited by 35 publications

(32 citation statements)

References 35 publications

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“…It was found that all the tested bread additives increased the antioxidant potential against DPPH free radical scavenging (Figure b). This is consistent with the studies carried out by Sayed‐Ahmad et al (), which showed that the addition of chia seed and cake improved the antioxidant activity of wheat bread. In other research the addition of lettuce flour, which is rich in antioxidant polyphenols, promoted an increase in bread phenolic content and antioxidant activity (Plazzotta et al, ).…”

Section: Resultssupporting

confidence: 93%

“…There were no significant differences between the lightness of the gluten‐free bread and wheat bread and those supplemented with P1 and P2 wastes. The darkening of the bread crumb color induced by the addition of chia seed flour was observed by Steffolani et al () and Sayed‐Ahmad et al () as well. The values of parameter a * in the supplemented crumb samples increased significantly in comparison with that of the control in the case of both the wheat and gluten‐free breads.…”

Section: Resultsmentioning

confidence: 66%

“…It was observed that, compared with the control, the addition of ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat bread after storage for 1 or 3 days after baking. Sayed‐Ahmad et al () also observed lower hardness after wheat bread fortification with chia seed powder (full fat) and cakes (defatted and residue after oil extraction). The authors attributed these results to the presence of hydrocolloids in chia seeds.…”

Section: Resultsmentioning

confidence: 92%

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Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Różyło

Sagan

2019

J Food Process Preserv

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The aim of the paper was to evaluate the effect of a waste product from the pressing of chia seed oil on wheat and gluten‐free bread baking. The bread quality (pH, volume, color, texture, and sensory properties), polyphenol content, and antioxidant activity were determined. Chia seeds and chia seed waste, which have fat contents of 6 and 15%, respectively, were added at a level of 5%. The addition of the chia waste and seeds to the wheat bread was found to increase the bread volume with no deterioration in its sensory qualities. Higher sensory quality was obtained for gluten‐free bread prepared with chia seeds and waste. These materials resulted in a darkening of the crumb of the wheat and gluten‐free breads. The contents of polyphenols and antioxidant activities were higher in the breads supplemented with the chia waste and seeds than in the control sample in the cases of both the wheat and gluten‐free breads. Practical applications Similar to whole seeds, a waste product from chia seed oil pressing can also be used in the production of wheat and gluten‐free bread. The bread crumb hardness is one of the most frequently determined parameters in the evaluation of bread texture. It was observed that, compared with the control, the addition of the ground chia seeds and waste resulted in a statistically significant reduction in the hardness of the wheat and gluten‐free breads. Chia seed waste, that is, a by‐product of oil pressing, can be regarded as a valuable technological additive in bakery products, and this material will increase the assortment and enhance the attractiveness of wheat and gluten‐free breads. As a source of polyphenols, this waste from chia seeds can be a valuable functional food additive.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 66%

Section: Resultsmentioning

confidence: 92%

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Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Zdybel

Różyło

Sagan

2019

J Food Process Preserv

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“…The gum present in chia seed has the ability to hold water and oil as well as having emulsifier and stabilizer potential (Segura-Campos, Ciau-Solís, Rosado-Rubio, Chel-Guerrero, & Betancur-Ancona, 2014). Furthermore, chia seed when added to wheat bread increases its antioxidant activity, nutritional content, textural properties (higher moisture content and lower hardness), color, and sensory profiles with 3.7 points in global acceptability score (1 to 5) (Sayed-Ahmad et al, 2018). Similarly, the use of 10% of chia flour in gluten-free bread received an overall acceptability scores of 8.1 on a 10 cm scale, and increased the levels of lipid, protein and dietary fiber in comparison with white gluten-free bread (Sandri, Santos, Fratelli, & Capriles, 2017).…”

Section: Chia Seed Usesmentioning

confidence: 99%

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Grancieri

Martino

Mejía

2019

Comp Rev Food Sci Food Safe

180

121

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The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its high content of omega‐3 fatty acids and dietary fiber. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of chia seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in chia seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in chia seeds (around 30%), especially omega‐3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase‐IV inhibitors, angiotensin‐converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole chia seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.

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“…The Texture analyzer is equipped with a load cell of 100 N. Cylindrical probe of 35 mm diameter was used at a test speed of 1 mm/s and trigger force: 9.8 N. The samples were Compressed to an extent of 48%. All values aregiven as an average of three measurements and the total texture change were evaluated[23].…”

mentioning

confidence: 99%

Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder

Ravindran¹,

Raman²,

Babu³

et al. 2020

FNS

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Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26˚C ± 2˚C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.

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Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Cited by 35 publications

References 35 publications

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder

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