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

Aguirre, Elza; Rodríguez, Gilbert; León-López, Alicia; Urbina-Castillo, Karen; Villanueva, Eudes

doi:10.15446/dyna.v88n216.87504

Cited by 4 publications

(3 citation statements)

References 46 publications

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“…The fiber content in chia seeds also plays a vital role in treating diabetes by slowing down the release of glucose and the digestion process in the body [120]. Aguirre et al [121] studied adding chia seeds, quinoa flour, and wheat flour for bread making. They showed better sensory quality attributes and nutritional properties regarding proteins, fats, and carbohydrates.…”

Section: Health Benefitsmentioning

confidence: 99%

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal¹,

Rizwana²,

Tripathi

et al. 2023

Antioxidants

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Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.

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Section: Health Benefitsmentioning

confidence: 99%

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal¹,

Rizwana²,

Tripathi

et al. 2023

Antioxidants

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show abstract

“…Micronutrients, such as vitamins, minerals and omega 3 and 6 are the common components that used to enhance food products nutritional value (El Ati-Hellal and Hellal, 2021;Aguirre et al, 2021). Improving the quality of food products by providing benefits to consumers and decreasing risks is the goal of food scientists and food organizations.…”

Section: Introductionmentioning

confidence: 99%

Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

Manjil¹,

Ilowefah²,

Ismail³

2023

IJIAAR

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Bassissa is one of the traditional Arabian foods and characterized by high nutritional value and health benefits. However, its preparation procedures could negatively influence its nutritional components. Accordingly, the objectives of this research was to supplement bassissa with chia powder by 5 and 10% and evaluate its effects on bassissa nutritional and sensory attributes. Three types of bassissa were prepared according to their original areas in Libya. Then, dietary fiber, omega 6, omega 3, bioactive compounds (ascorbic acid, riboflavin, thiamine and pyridoxine), minerals and sensory properties of bassissa samples were measured. The results indicated that addition of chia by 5 or 10% to all bassissa samples significantly increased total dietary fiber. Furthermore, adding chia by 5 or 10% caused a significant (p ˂ 0.05) elevation in the content of ascorbic acid, riboflavin, thiamine and pyridoxine. Moreover, chia-fortified bassissa significantly recorded higher values of the studied minerals and omega 3 and 6.The sensory properties of chia-fortified samples had higher grades compared to the controls. Chia powder can be used as a functional ingredient and as an improver of the sensory and nutritional properties of bassissa.

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“…Additionally, it is a valuable source of antioxidants, particularly polyphenols (Nowak et al, 2016). As an alternative grain‐like alternative, new nutrient‐rich product formulations can be developed by including chia in gluten‐free product formulations (Rodríguez Paucar et al, 2021). Since quinoa is gluten‐free, it is an appropriate food choice for individuals with celiac disease or wheat allergies (Nowak et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

et al. 2023

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Background and objectivesBoza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched.FindingsThe highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p < .05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p > .05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples.ConclusionsConsidering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results.Significance and noveltyGluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.

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

Cited by 4 publications

References 46 publications

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Evaluation the Effects of Chia Supplementation on Basisa Functional Properties

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

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