Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Abstract

In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture. Key words: Salvia hispanica L., cooking test, pasta, chia flour ResumoNos últimos anos a chia (Salvia hispanica L.) vêm se tornando cada vez mais presente na dieta dos brasileiros e despertando o interesse de muitos pesquisadores, pelas suas propriedades funcionais e seus respectivos benefícios à saúde. O objetivo desse trabalho foi desenvolver massas alimentícias com diferentes percentuais de farinha de chia em substituição a farinha de trigo e avaliar o impacto da chia nas características nutricionais, tecnológicas e sensoriais. As massas foram desenvolvidas pela substituição de 7,5% (T1), 15% (T2) e 30% (T3) da farinha de trigo por farinha de chia em relação à formulação controle (C). Avaliou-se a qualidade das massas por meio de testes de cozimento (aumento de peso e de volume, tempo de cozimento e perda de sólidos na água de cozimento), composição química (umidade, lipídios, fibras, proteína, cinzas e carboidratos) cor, pelo colorímetro Minolta e análise sensorial através de teste de aceitação. As massas formuladas com farinha de chia apresentaram maior valor nutricional e características tecnológicas superiores a controle. Os resultados da análise sensorial demonstraram que a massa com 7,5% de farinha de chia obteve maior aceitabilidade no sabor e a massa controle na cor e textura. Palavras-chave: Salvia hispanica L., teste de cozimento, massas alimentícias, farinha de chia

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

“…However, in the case of replacement of 50–75% oil in dough, an adverse change was observed in density and overall quality of the baked product [69]. As shown by Oliveira et al [70], flour from chia seeds may also be used to produce pasta as a substitute of wheat flour. In that experiment, they found that pasta prepared with a share of chia flour had a greater nutritive value than the control pasta.…”

“…It had statistically significantly greater contents of protein, minerals and dietary fibre. It was recorded that pasta with 7.5% wheat flour replaced with chia flour exhibited very good technological properties and received the highest acceptance index in terms of taste [70]. Menga et al [42] proposed adding chia seeds and mucilage to rice flour for gluten-free fresh pasta.…”

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

“…The chia seed approval as a Novel Food by the European Parliament has led to a high degree of usage of chia seed in a wide range of foods at levels up to 10% [ 8 , 9 , 10 ]. There are several studies on the influence of chia on various food products, such as pasta [ 11 ], biscuits [ 12 ] and bread [ 13 , 14 , 15 , 16 , 17 ]. Recently, the use of two partially defatted powders of chia enriched with proteins or fibres was authorized as food supplements for the adult population, or as nutritional ingredients in a variety of foods [ 10 ].…”

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

“…Mohd Ali et al [2012] concluded that chia oil can maintain a balanced serum lipid profile, while Citelli et al [2016] observed changes in the lipid profile in the liver caused by chia oil supplementation. Chia inter alia has been used for the production of bread [Coelho & Salas-Mellado, 2015; Hrušková & Švec, 2015; Miranda-Ramos et al, 2020; Romankiewicz et al, 2017], pasta [Oliveira et al, 2015], and even ice cream [Campos et al, 2016]. Several studies of bread with chia seeds showed that they contributed to the technological quality and texture parameters, depending on additive type -flour or seeds, and the method of their preparation.…”