Impact of Defatted Chia Seeds Flour Addition on Chemical, Rheological, and Sensorial Properties of Toast Bread

Abstract

This study presents functional healthier bakery products, by increasing nutritional quality and appropriate quantities of bioactive compounds such as protein, minerals, dietary fiber, and amino acids. Chia seeds have good nutritional and pharmaceutical properties, thus, fortification with chia seeds in toast bread could be beneficial in improving the final product. This study was carried out to examine the effect of partial substitution of wheat flour (WF) with defatted chia seed flour (DCSF) at levels of 5, 10, 15 and 20%. The rheology characteristics of dough, proximate compositions, and physical characteristics of the toast bread. Partial substitution of WF with DCSF significantly (P≤0.05) increased water absorption, arrival time, dough developing time and stability of dough. Meanwhile, the softening degree was reduced in all blends containing DCSF. Also, elasticity and energy were increased by the addition of DCSF. Toast bread supplemented with DCSF reduced the quality in terms of specific loaf volume, while weight was increased. DCSF up to 20% could partially replace WF in toast bread as it increases its nutritional value in terms of fiber, amino acids content and minerals with only a small depreciation in the bread quality. Sensory characteristics showed that toast bread incorporation of DCSF up to 20% was acceptable and gave a significant difference (P≤0.

Chemical and Biological Evaluation of Bakeries Produced from Golden Berries

“…Consequently, Pizza containing DGBF may be used to treat hepatotoxicity patients and avoid complications from diabetes, such as obesity. This work confirms the great importance of applied science in bakeries foods [43][44][45][46][47][48][49][50][51][52][53].…”

Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

“…20 Upon the defatting process, the fat content notably decreased from 32.03% in ground seeds to 8.21% in the defatted samples, which resulted in an increase in the levels of most other components. In agreement with Nassef et al , 20 significant differences ( p < 0.05) were observed in the content of all chemical compositions among ground chia seeds, defatted ground chia seeds, and wheat flour. In the case of carob flour, the most prominent feature was its high fiber and soluble sugar content.…”

“…The majority of these studies have assessed the psychochemical attributes and consumer acceptability of the final products, including textural and sensorial analysis. 8,9,14,15,20,21 Nevertheless, the researches of the nutritional changes in novel formulations containing carob, chia and coconut sugar are limited or even nonexistent. In this context, the aim of this study was to evaluate the nutritional profile and the fiber content of new formulations of wheat-based biscuits enriched with novel ingredients such as chia seeds, carob flour, and coconut sugar.…”