Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

Abstract

The incorporation of Chia (Salvia hispanica L.) in the formulation of certain foods may be particularly desirable from a nutritional and healthy point of view. The effect of addition of chia flour on the nutritional properties and the formation of process contaminants in wheat flour-based biscuits was investigated. Higher percentage of chia flour in the formula increased the antioxidant capacity, phenolic compounds, protein, fiber and polyunsaturated fatty acids content, then resulting in a nutritionally enhanced product. However levels of process contaminants were also increased and thus acrylamide, hydroxymethylfurfural and furfural ranged between 151 and 1188 mg/kg, 22.8-71.4 mg/kg and 1.3-5.6 mg/kg, respectively, when chia was added in a range of 0-20% of the total weight. In parallel, the formation of dicarbonyl compounds, such as methylglyoxal and glyoxal, were significantly increased with addition of 5%. Lipid oxidation, particularly polymerization compounds, was accelerated in chia enriched biscuits, which decreased the shelf-life of the product by promoting a rapid rancidity under accelerated storage conditions. Therefore, although nutritional properties are improved by the incorporation of chia into the biscuits, the increase in the content of process contaminants and the extent of the lipid oxidation should be carefully considered in a context of risk/benefit.

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

“…The control product was the superior and the other products were equal in the degree of acceptability. According to Mesías et al (2016) adding chia seed flour in wheat based biscuit formulation enhanced the nutritional quality of this product, increasing protein, dietary fiber, antioxidants and polyunsaturated fatty acids. The latter component accelerates lipid oxidation in biscuits enriched with high amount of chia seed and that reducing its shelf life.…”

“…Foam stability (ml) = Total volume -Liquid volume Technological methods:-Biscuits preparation:-Both control and chia-enriched biscuits were prepared as mentioned by Mesías et al (2016). Control biscuit was formulated with wheat flour (130 g), sucrose (35 g), distilled water (30 g), sunflower oil (26 g), sodium bicarbonate (0.8 g), ammonium bicarbonate (0.4 g) and salt (1 g).…”

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

“…Although the QUENCHER approach was introduced only 10 y ago, there now exist more than 100 research articles using this method to determine antioxidant capacity of foods, especially those containing large amounts of insoluble bound antioxidants (Serpen and others ; Serpen and others ; Açar and others ; Amigo‐Benavent and others ; Serpen and others ; Palombini and others ; Tufan and others ; Abderrahim and others ; Taş and Gökmen ; Mesías and others , b; Oh and others ; Szawara‐Nowak and others ). Table shows TAC of some foods determined by the QUENCHER procedure in comparison with classical methods (using extraction procedures).…”

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

“…From an ad hoc literature search regarding chia seeds and process contaminants, EFSA retrieved one study on wheat-based biscuits (Mesias et al, 2016), which reported that partial replacement of wheat flour by chia flour as dough ingredient (10%, 15% and 20% chia flour, respectively) and baking at 190°C resulted in increased formation of the process contaminant acrylamide compared to the control. None of the applications for the proposed extended uses addressed and considered the potential formation of processing contaminants in foods with added chia seeds when such foods undergo thermal processing or cooking procedures.…”