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This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.

The nutritional value, whey protein, and the fatty acid (FA) composition of milk from four South American camelids (SAC) (vicuna, Vicugna vicugna (Molina, 1782); alpaca, Vicugna pacos (Linnaeus, 1758); guanaco, Lama guanicoe (Müller, 1776); llama, Lama glama (Linnaeus, 1758)) were evaluated and compared with milk from old-world camelids. Samples were collected from healthy animals from the northwest (llama, alpaca, and vicuna) and Patagonia (guanaco) areas of Argentina. Gross composition of milk from SAC showed a higher protein, lactose, and lipid content than camel milk. Serum albumin and α-lactalbumin were the dominant whey proteins, followed by immunoglobulin G (IgG). The FA profile showed from 4:0 to 24:0 FA, with a high level of conjugated fatty acid (CLA; 1.05–1.64 g/100 g of FAME) and its precursor, vaccenic acid. Desaturase activity of C16 and CLA was quite similar between species but was significantly different for C14. Camelid milk showed a lower atherogenicity index than ruminant milk. This is the first time that a comparative study involving four species of SAC was carried out to contribute to the general knowledge of the physiology of new-world camelids. Their milk was determined to be of high nutritional quality, allowing it to be considered an alternative food item for humans in the semi-arid region of South America.