Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

Pizarro, Patricia Luna; Almeida, Eveline Lopes; Coelho, Alessandra Silva; Sammán, Norma; Hubinger, Míriam Dupas; Chang, Yoon Kil

doi:10.1007/s13197-014-1477-5

Cited by 33 publications

(24 citation statements)

References 13 publications

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“…Regarding liking or disliking, palatability and pleasantness of foods can interact with appetite and satiation, and the amount of eaten food may vary according to these parameters [ 41 ]. Most studies that assessed chia seed as an additive to traditional recipes obtained acceptable sensory parameters [ 42 43 44 ]. Despite a lack of data about participants' acceptance of the midmorning snacks in the current study, none of the participants reported an unpleasantness regarding the taste of yogurts on any of the test days.…”

Section: Discussionmentioning

confidence: 99%

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial

et al. 2017

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BACKGROUND/OBJECTIVESSeveral studies have reported that consumption of Salvia Hispanica L.,commonly known as chia seed, may exert beneficial effects on health outcomes. The main purpose of this study was to examine the influence of chia seed consumption as a mid-morning snack on short-term satiety.SUBJECTS/METHODSSubjects (n = 24) were tested using a randomized, cross-over design consisting of three mid-morning snacks. Yogurt with no chia seed, yogurt with 7 g chia seed, and yogurt with 14 g chia seed were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes, ad libitum lunch was served, and energy intake of individuals was measured.RESULTSVAS scores indicated that participants reported significantly lower scores for hunger (P = 0.033), prospective food consumption (P = 0.031), amounts of food that could be consumed (P = 0.017), desire for sugary foods (P = 0.015), and higher scores for satiety (P = 0.031) on the test days with 7 g and 14 g chia seed. Energy intake of individuals during ad libitum lunch was significantly lower when they consumed yogurt with 7 g or 14 g chia seed (P = 0.037).CONCLUSIONSThe study demonstrated that chia seed consumption as a mid-morning snack may induce short-term satiety in healthy individuals.

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Section: Discussionmentioning

confidence: 99%

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial

et al. 2017

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“…The high content of n-3 fatty acids in the diet provides many healthy benefits. It is essential for proper brain functions and has beneficial effects in cardiovascular diseases and in prevention of arthritis [33].…”

Section: Chemical Composition Of Breadmentioning

confidence: 99%

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz

Hassoon

Cacak-Pietrzak

et al. 2017

Journal of Food Quality

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The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

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“…Insoluble dietary fibers (IDF) was the main fraction with lignin as a main component, 39-41% of TDF. The other components of IDF were cellulose and hemi-cellulose (Pizarro et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

Osama

Mona

Amal

et al. 2019

Alexandria Science Exchange Journal

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The main aim of this investigation was to evaluate the meal of Egyptian chia seed (Salvia hispanica L.) as a source of bioactive components comparing with the USA imported one. The results showed slight differences in proximate composition, dietary fibers components, nutritional value, total and HPLC separated simple phenolic compounds especially, caffeic acid, gentisic, rosmarinic and cteachin between meals of local and imported chia seeds. Both meals had nearly similar amino acids pattern, in vitro protein digestibility (IVPD) (66.5 -66.9%), computed-protein efficiency ratio (C-PER) (1.1 -1.3) and biological value ( C-BV) ( 69.4 -71.6% ) , high water ( 7.5-8.5 g water /g meal), oil ( 5.1-5.3 g oil / g meal) holding capacities, good emulsification capacity (52-55 ml oil/100 g), poor foaming capacity and stability, high total (55.8-57.7%), insoluble (48.2-53.3%) , neutral detergent (43-47.2%) and acid detergent (34.2-36%) dietary fibers. The antioxidant activity as determined by DPPH and ABTS methods was relatively higher in meal of the local than imported chia seeds. Dry fractionation of chia seed meal through 100 mesh sieve gave two fractions, one rich in protein (41.5-45.5%) and others high in neutral detergent (86.5 -90.7%), acid detergent (49.01-54%) and hemicellulose (36.7-37.49%) dietary fibers. Panelists accepted the physical and sensory properties of the biscuit products containing 5% of rich protein and high fiber chia seed meal fractions. Such results indicated the successful use of chia seeds meal as a source of bioactive ingredients in preparing functional food.

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Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

Cited by 33 publications

References 13 publications

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial

The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

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