The Effect of Chia Seeds (<i>Salvia hispanica</i>L.) Addition on Quality and Nutritional Value of Wheat Bread

Romankiewicz, D.; Hassoon, Waleed H.; Cacak-Pietrzak, G.; Sobczyk, M.; Wirkowska‐Wojdyła, Magdalena; Ceglinska, A.; Dziki, Dariusz

doi:10.1155/2017/7352631

Cited by 97 publications

(119 citation statements)

References 25 publications

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“…In agreement with several authors, DC was better than DE because chia is a very rich source of minerals, protein, dietary fiber, and lipids (Ayerza, ; Bushway, Belyea, & Bushway, ; Silveira Coelho & Salas‐Mellado, ). In fact, the nutritional composition of the CS used was similar to other reports, although the lipids content was slightly lower in respect to the average value of 31.11 g/100 g (Bushway et al, ; da Silva et al, ; Romankiewicz et al, ; Silveira Coelho & Salas‐Mellado, ) As expected, most of the fatty acids found in DC and in CS corresponded to those reported in the literature and their amounts (Ayerza, ; Gutiérrez‐Tolentino et al, ; Romankiewicz et al, ; Silveira Coelho & Salas‐Mellado, ); however, this is the first report of butyric acid in a chia‐enriched diet. As butyric acid was not detected in CS, this was probably produced in DC because it is one of the main products of fiber and protein degradation, which are found in high amounts in chia; importantly, butyric acid possesses beneficial metabolic effects and prevents NAFLD (Juárez‐Hernández et al, ; Lyu et al, ).…”

Section: Discussionsupporting

confidence: 84%

“…Surprisingly, the TPC of DE resulted 11.6‐fold higher than the only one TPC value reported in literature for a rat standard diet (0.59 mgGAE/g) (Vardi, Parlakpinar, Ates, Cetin, & Otlu, ). Besides, data from literature for the TPC of CS report values ranging from 0.642 to 5.78 mg GAE /g, while the value of 4.54 ± 0.11 mg GAE /g obtained in this study is similar to the highest one in the range (Martinez‐Cruz & Paredes‐Lopez, ; Romankiewicz et al, ; Silveira Coelho & Salas‐Mellado, ).…”

Section: Discussionsupporting

confidence: 81%

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Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

et al. 2019

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Chia seeds (Salvia hispanica L.) are rich in omega fatty acids. Dyslipidemia and steatohepatitis are diseases that require effective treatments in obese and non‐obese patients. The aim was to evaluate the effect of chia intake on acute tyloxapol (TI)‐induced dyslipidemia, on acute carbon tetrachloride (TC)‐induced steatohepatitis, and on mixed damage (TC+TI) in non‐obese rats. Four experimental groups were fed for 4 weeks a diet with established rodent food (DE), and four groups were fed a diet with 15% added chia (DC). Plasma samples were analyzed for total cholesterol, triglycerides, glucose, biochemical liver damage markers, and tumor necrosis factor‐α (TNF‐α). Liver samples were used to quantify glycogen, catalase, lipid peroxidation, and TNF‐α. A histopathological analysis was performed. DC intake partially or totally prevented steatohepatitis, and reduced lipids in the dyslipidemic groups. The hypolipidemic and hepatoprotective effects of chia may be correlated to its high content of α‐linolenic acid (omega‐3) and phenolics. Practical applications Metabolic syndrome is associated with non‐alcoholic fatty liver disease (NAFLD) and non‐alcoholic steatohepatitis (NASH), which are currently the most common causes of chronic liver disease, cirrhosis, and hepatocellular carcinoma (HCC) worldwide. Dyslipidemia is a significant risk factor for NAFLD and NASH. Non‐obese patients may have NAFLD or NASH. Metabolic syndrome and dyslipidemia are more strongly associated with NAFLD in non‐obese than in obese patients. This is the first study evaluating the hypolipidemic and hepatoprotective effects of chia seed intake on acute dyslipidemia and/or steatohepatitis caused by the individual or combined administration of the inducers tyloxapol and carbon tetrachloride, respectively, in non‐obese rats. The pharmacological effects of dietary chia are correlated to its high content of omega‐3 and omega‐6 (1:1), protein, dietary fiber, and phenolics. The results suggest that inclusion of chia in diets of non‐obese patients with dyslipidemia and/or NAFLD/NASH may improve their health state and preventing cirrhosis or HCC.

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Section: Discussionsupporting

confidence: 84%

Section: Discussionsupporting

confidence: 81%

Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

et al. 2019

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“…To demonstrate the variation in the colour of bread, the total colour difference (ΔE) was calculated. According to Romankiewicz et al (), the International Commission of Illumination classifies the total difference of colour ( ΔE ) as follows: ΔE in the range 0–2 was unrecognisable, the range between 2.0 and 3.5 was possible to recognise by an inexperienced observer, and with the value above 3.5 the difference of colour was clear. In the own study, the total colour difference ΔE between crumb of control bread and bread with 0.5% and 1% addition of OE were very high: 17.8 and 25.3, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The total crumb colour differences ( ΔE) between bread crumb with OE addition and control bread sample were calculated using the formula described by Romankiewicz et al . ().…”

Section: Methodsmentioning

confidence: 97%

Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage

Czaja

Czubaszek

Wyspiańska

et al. 2019

Int J of Food Sci Tech

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Summary We determined the effect of onion skin extract (OE) on the quality of wheat bread: contents of total polyphenols and flavonols, antioxidative activity and their changes during storage. With increasing doses of OE to bread, contents of total polyphenols and flavonols and the antioxidative activity were observed to increase. A higher total flavonol content was found in bread with 1% OE stored at 24 °C than in bread stored at 4 °C. There was no such relationship in the bread with 0.5% OE. Changes in flavonols content during storage for 72 h were insignificant. No clear trends of change in the antioxidant activity could be found at storage of breads. The addition of OE caused no changes in the yield and volume of bread and contributed to a decreasing value of L* parameter and to increasing values of ΔE, a* and b* parameters of bread crumb colour. Consumers accepted the smell and taste of bread with the addition of OE to a lesser extent than the control bread. Bread with 1% OE the taste was rated very low. Consumers rated the taste of bread with 1% OE low because it was bitter. Breads enriched with OE had a proper external appearance as well as crumb and crust features. Roasted onion aroma and taste were perceptible in the obtained breads. A bitterness was perceptible in breads baked with the addition of 1% of OE.

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“…The basic chemical composition of flour and DL was analyzed. The ash, protein, fat and total dietary fiber were determined (Romankiewicz et al, 2017). Moreover, the content of total dietary fiber in DL was evaluated (Wójcik et al, 2017).…”

Section: Composition Of Flourmentioning

confidence: 99%

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

Dziki

Cacak-Pietrzak

Gawlik‐Dziki

et al. 2019

CyTA - Journal of Food

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The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.Efecto de las hojas de dracocephalum (Dracocephalum moldavica L.) en las propiedades del horneado de harina de trigo y en la calidad del pan RESUMEN En el presente estudio se agregaron hojas secas y en polvo de dracocephalum (Dracocephalum moldavica L.) (0, 1, 3, 4 y 5 g/100 g de harina de trigo) a la harina de trigo para elaborar pan. Posteriormente, se estudiaron las propiedades del farinógrafo de la masa y se evaluaron las propiedades del pan enriquecido. Los resultados mostraron que las hojas del dracocephalum provocan que la harina absorba mayor cantidad de agua, a la vez que el volumen del pan y la ligereza de la miga disminuyen. Los panes enriquecidos se caracterizan por tener un valor de dureza de miga más elevado que el del pan de control. El contenido total de fenólicos se incrementó linealmente de 4.8 a 10.1 mg GAE/g de masa seca a medida que aumentó el porcentaje de hojas de dracocephalum adicionado. Como resultado, se elevó la actividad antioxidante del pan. A partir de la evaluación sensorial se constató que es posible complementar el pan de trigo con una proporción de hojas de dracocephalum de hasta 3 g/100 g de harina de trigo, obteniendo buena aceptación por parte del consumidor. ARTICLE HISTORY

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The Effect of Chia Seeds (Salvia hispanicaL.) Addition on Quality and Nutritional Value of Wheat Bread

Cited by 97 publications

References 25 publications

Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

Quality of wheat bread enriched with onion extract and polyphenols content and antioxidant activity changes during bread storage

Effect of Moldavian dragonhead (Dracocephalum moldavicaL.) leaves on the baking properties of wheat flour and quality of bread

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