Abstract
The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.
Highlights
Coming from the cuisine of Minas Gerais (Brazil), cheese bread is considered a classic Brazilian dish and is a world-renowned bakery product
Appropriate chia seed concentrations were determined through preliminary tests, which allowed the selection of treatments that presented acceptable sensorial characteristics and took into consideration the correct proportions could increase the nutritional value in relation to dietary fibre and polyunsaturated fatty acid contents
The cheese loaves with higher concentrations of chia had the lowest apparent and specific volumes
Summary
Coming from the cuisine of Minas Gerais (Brazil), cheese bread is considered a classic Brazilian dish and is a world-renowned bakery product. Chia (Salvia hispanica L.), a seed of Andean origin, has a high concentration of polyunsaturated fatty acids, including omega-3 fatty acids, proteins, dietary fibres and antioxidants [4,5,6]. These compounds, in addition to contributing to improved nutritional qualities of baked goods, have certain health benefits such as improving dyslipidaemia, glucose tolerance and insulin resistance and reducing inflammation and the risk of cardiovascular disease [7,8,9]
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