Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

Abstract

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate compositions of the pan bread were investigated in this study by partially replacing wheat flour (WF) with CHIA seeds powder (CSP) at levels of 3 percent, 6 percent, 9 percent, and 12 percent. The addition of CSP to pan bread improved the mineral content of the bread. With only a minor depreciation in bread quality, CSP could partially replace WF 72 percent extraction in pan bread, increasing its nutritional value in terms of fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan bread control. When compared to pan bread without CSP, the CSP mixture increased the mineral content, essential amino acid content, and nutritional properties.

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

“…This indicates that DCSF could be an alternative source of dietary fiber and crude protein in toast bread processing. This study was near to the results obtained by Boriy et al (2021) who cleared that pan bread prepared from chia seeds powder increased in protein, ash, crude fiber, and ether extract compared to control pan bread made from wheat flour. 900.20, 25.50, 750, 450, 7.50, 2.50, and 13.50 mց/100ց for Ca, P, Na, K, Mg, Zn, Mn, and Fe, respectively.…”

Evaluation of the Phytochemical and Medicinal Value of Lemongrass (Cymbopogon citratus), by Conversion into Powders and Extracts to Develop a Nutritional Bakery Product

“…Their study reported that the fortification of organic herbal plant powders significantly increased the mineral contents of wheat bread. Similar research was conducted by Boriy et al 19 when herbal extracts fortified pan bread were developed, and the results of this finding were quite supportive of our work, as the chia seeds fortified bread had high values of minerals like magnesium, iron, zinc, and potassium.…”

“…18 As part of this functional food covenant, global communities are looking for fresh, nutritious food items that are rich in bioactive ingredients like fiber, minerals, vital amino acids, and phenols. 19 Worldwide consumption of bakery products like biscuits and cookies is high; however, such foods lack adequate nutritional value. To enhance bakery products with phytochemicals like phenolics, flavonoids, vitamins, minerals, carotenoids, natural colorants, and fiber, the substances from powdered plants, herbs, fruits as well as vegetables may be used as functional ingredients.…”

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

“…The current study's findings are supported by the sensory analysis of a study by Bolarinwa et al [69], which found that the bread made with 5% moringa was not significantly different from the bread made with 100% wheat flour in terms of the majority of the quality attributes assessed in their study. Similar findings were also present in the research work by Boriy et al [70] during the development of pan breads. Another study by Omima et al [55] reported 10% strawberry powder as the optimum level of replacement for wheat flour biscuits.…”