The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
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 textu...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7352631 |
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| author | Daria Romankiewicz Waleed Hameed Hassoon Grażyna Cacak-Pietrzak Małgorzata Sobczyk Magdalena Wirkowska-Wojdyła Alicja Ceglińska Dariusz Dziki |
| author_facet | Daria Romankiewicz Waleed Hameed Hassoon Grażyna Cacak-Pietrzak Małgorzata Sobczyk Magdalena Wirkowska-Wojdyła Alicja Ceglińska Dariusz Dziki |
| author_sort | Daria Romankiewicz |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-443375accd394641b6bac5327874548c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-443375accd394641b6bac5327874548c2025-02-03T01:12:24ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/73526317352631The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat BreadDaria Romankiewicz0Waleed Hameed Hassoon1Grażyna Cacak-Pietrzak2Małgorzata Sobczyk3Magdalena Wirkowska-Wojdyła4Alicja Ceglińska5Dariusz Dziki6Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, PolandCollege of Food Sciences, Department of Food Technology, Al-Qasim Green University, Babylon, IraqDivision of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, PolandDivision of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, PolandDepartment of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, PolandDivision of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, Warsaw, PolandDepartment of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, PolandThe 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.http://dx.doi.org/10.1155/2017/7352631 |
| spellingShingle | Daria Romankiewicz Waleed Hameed Hassoon Grażyna Cacak-Pietrzak Małgorzata Sobczyk Magdalena Wirkowska-Wojdyła Alicja Ceglińska Dariusz Dziki The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread Journal of Food Quality |
| title | The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread |
| title_full | The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread |
| title_fullStr | The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread |
| title_full_unstemmed | The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread |
| title_short | The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread |
| title_sort | effect of chia seeds salvia hispanica l addition on quality and nutritional value of wheat bread |
| url | http://dx.doi.org/10.1155/2017/7352631 |
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