The partially defatted chia flour (PDCF) is a byproduct obtained from the extraction of chia seed oil (Salvia hispanica L.). Proximal composition and also of fatty acids were carried out to evaluate the nutritional potential of FCPD. High concentrations of proteins (27.50%) and carbohydrates (44.13%) were found, and water absorption capacity equal to 10.53 g.g-1. The values of omega-3 (n-3, 8.0%) and omega-6 (n-6, 3.1%) were found elevated, which makes PDCF a source of these fatty acids. Furthermore, the n-6:n-3 ratio was found to be 1:2.6, a value better than that of the appropriate range (2-5:1) to the needs of the human body. The characteristics presented make FCPD a product of high nutritional value and advantageous use in the formulation of food products.

The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 2 3 was employed in order to choose the ideal proportions of partially defatted chia flour (PDCF) (1.23 to 24.77%), hydroxypropylmethylcellulose gum (HPMC) (0.00 to 2.51%), and Xanthan gum (XG) (0.00 to 2.51%