Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected characteristics were determined. The share of chia...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Sensory-assessment-and-physicochemical-properties-of-wheat-bread-supplemented-with,129015,0,2.html |
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| author | Stanisław Kowalski Anna Mikulec Henryk Pustkowiak |
| author_facet | Stanisław Kowalski Anna Mikulec Henryk Pustkowiak |
| author_sort | Stanisław Kowalski |
| collection | DOAJ |
| description | Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected characteristics were determined. The share of chia seeds did not contribute to bread quality deterioration. The addition of 7.5% chia seeds significantly reduced consumer acceptance as well as contributed to the development of undesirable features in the sensory profile, including fatty, rancid, and off-flavour. The share of chia seeds in an amount not exceeding 5% did not deteriorate the overall quality of bread. The composition of fatty acids of bread with chia seeds, especially with their 5 and 7.5% addition, could be valuable from the nutritional point of view. The fatty acid profile of bread with 5 and 7.5% chia seeds was characterised by over 50% higher polyunsaturated fatty acids to saturated fatty acids ratio compared to wheat bread. The n-6/n-3 ratio in the fatty acid profile of wheat bread was 18.77, while in the fatty acid profile of chia seed bread it ranged from 1.42 to 0.67. Oil extracted from bread exhibited better quality features as compared to oil extracted from chia seeds and subjected to the oxidative stability test. |
| format | Article |
| id | doaj-art-f05f451ebf614855941812d28acc852e |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-f05f451ebf614855941812d28acc852e2025-02-02T01:59:22ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-12-0170438739710.31883/pjfns/129015129015Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia SeedsStanisław Kowalski0Anna Mikulec1Henryk Pustkowiak2Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland, PolandInstitute of Technology, State University of Applied Sciences in Nowy Sacz, ul. Staszica 1, 33-300 Nowy Sacz, PolandDepartment of Cattle Breeding, Faculty of Animal Science, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 31-120 Kraków, PolandQuantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected characteristics were determined. The share of chia seeds did not contribute to bread quality deterioration. The addition of 7.5% chia seeds significantly reduced consumer acceptance as well as contributed to the development of undesirable features in the sensory profile, including fatty, rancid, and off-flavour. The share of chia seeds in an amount not exceeding 5% did not deteriorate the overall quality of bread. The composition of fatty acids of bread with chia seeds, especially with their 5 and 7.5% addition, could be valuable from the nutritional point of view. The fatty acid profile of bread with 5 and 7.5% chia seeds was characterised by over 50% higher polyunsaturated fatty acids to saturated fatty acids ratio compared to wheat bread. The n-6/n-3 ratio in the fatty acid profile of wheat bread was 18.77, while in the fatty acid profile of chia seed bread it ranged from 1.42 to 0.67. Oil extracted from bread exhibited better quality features as compared to oil extracted from chia seeds and subjected to the oxidative stability test.http://www.journalssystem.com/pjfns/Sensory-assessment-and-physicochemical-properties-of-wheat-bread-supplemented-with,129015,0,2.htmlwheat-chia breadsensory profilefatty acid profileconsumer acceptability test |
| spellingShingle | Stanisław Kowalski Anna Mikulec Henryk Pustkowiak Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds Polish Journal of Food and Nutrition Sciences wheat-chia bread sensory profile fatty acid profile consumer acceptability test |
| title | Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds |
| title_full | Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds |
| title_fullStr | Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds |
| title_full_unstemmed | Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds |
| title_short | Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds |
| title_sort | sensory assessment and physicochemical properties of wheat bread supplemented with chia seeds |
| topic | wheat-chia bread sensory profile fatty acid profile consumer acceptability test |
| url | http://www.journalssystem.com/pjfns/Sensory-assessment-and-physicochemical-properties-of-wheat-bread-supplemented-with,129015,0,2.html |
| work_keys_str_mv | AT stanisławkowalski sensoryassessmentandphysicochemicalpropertiesofwheatbreadsupplementedwithchiaseeds AT annamikulec sensoryassessmentandphysicochemicalpropertiesofwheatbreadsupplementedwithchiaseeds AT henrykpustkowiak sensoryassessmentandphysicochemicalpropertiesofwheatbreadsupplementedwithchiaseeds |