Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread
Open accessAbstract
Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).
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Adding chia seeds, quinoa flour, and wheat flour for bread making shows better sensory quality attributes and nutritional properties regarding proteins, fats, and carbohydrates.
“They showed better sensory quality attributes and nutritional properties regarding proteins, fats, and carbohydrates.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [121]
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References 47 · Cited by 14
Research works printed but not linked: 3
- Magaña-Barajas, E., Ramírez-Wong, B., Platt-Lucero, L., López- Ahumada, G., Torres, P., Sanchez, I. and Machado, D., Viscoelastic characteristics of dough from soft wheat cultivars. Tecnologia, Ciencia y Educación [online]. 24(1), pp. 12-22. 2009. Available at: https://www.redalyc.org/pdf/482/48212169004.pdf
- Contreras, O., Mathews, F., Delgado, M., Valarezo, H., Martínez, E. y Quezada, L., Efecto de la sustitución de harina de trigo por harina de papa china (Colocasia esculenta) sobre las propiedades reológicas de la masa y sensoriales de galletas dulces. Revista Alimentos Hoy, [en línea]. 27(47), pp. 49-63, 2019. Dosponible en: https://alimentoshoy.acta.org.co/index.php/hoy/article/view/528
- González, O. and Pacheco-Delahaye, E., Propiedades físicas y reológicas de la harina de banana verde (Musa-AAA) en la elaboración de geles de piña (Ananas-cromosus-L-Merr.). Rev. Fac. Agron, 32, pp. 27-40, 2006.
- Authors
- Rodríguez Paucar, G. N., Aguirre Vargas, E. B., Villanueva Lopez, E., León Lopez, A., & Urbina Castillo, K.
- Venue
- DYNA
- Publisher
- Universidad Nacional de Colombia
- Published
- 2021-02-23
- Volume
- 88
- Issue
- 216
- Pages
- 109-116
- ISSN
- 0012-7353 (ISSN-L)
- 2346-2183
- OpenAlex
- W3142692605
- Cited by
- 14
- References
- 47
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 2 · 2023: 6
- FWCI
- 1.20
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- DYNA (publishedVersion, cc-by-nc-nd)
- Magazine Portal Bibliotech Digital (Universidad Nacional de Colombia) (submittedVersion, cc-by-nc-nd)
- Dialnet (Universidad de la Rioja) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Redalyc (Universidad Autónoma del Estado de México) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Salvia hispanica, bread formulation, quinoa flour, wheat flour, bread rheology, bread sensory quality, dietary fiber, protein content, carbohydrate content, bread texture, bread color
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