Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Abstract

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta

“…Each value represents the mean of three replicates ±SD. Mean values with the different letters in the same column mean significantly different at p≤0.05.Similar studies explained the nutritional value for wheat flour fortified with chia seeds(Hafeez et al, 2019 andGuiotto et al, 2020). Results are agreed with (Alamri, 2020) reported that protein content in each 100 g chia seed was around…”

Studying the Impact of Different Field Environmental Conditions on Seed Quality of Quinoa: The Case of Three Different Years Changing Seed Nutritional Traits in Southern Europe

“…The color was determined as parameters related to the technological and functional quality of the seeds ( Guiotto et al, 2020 ). In this analysis, the color values indicated that there were significant differences when comparing cultivars or among year of sowing.…”

“…Color parameters were determined as described by Guiotto et al (2020) .…”

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

“…According to Nazir et al, seed extraction with water at a temperature of 60 • C over 1.6 h provides a high yield of BSM, of about 20.5 g/100 g seed dry mass. The total dietary fiber content observed for basil seed mucilage was 98.5% [6,95].…”

“…Chia mucilage-stabilized muffins composed of chia seeds, water, inulin, hemp, and flaxseed oil were analyzed by Gutierrez-Luna et al [83,94]. In another study, the technological quality of breads were improved when wheat flour was substituted with 5% and 10% (w/w) chia flour with mucilage [95]. It should be emphasized that the addition of chia flour and mucilage also improved the water absorption, dough development time, and the stability of the mixes during the preparation of bread.…”