Improvement of fatty acid profile in breads supplemented with Kinako flour and chia seed

Abstract

Abstract Breads with functional ingredients can be a healthier alternative to a low-saturated fatty acid diet. The effects of the substitution of wheat flour with kinako flour and chia seed (Salvia hispanica L.) on the fatty acid profile of bread, were investigated. With the aim of improving the nutritional quality of the breads, the fatty acid profile of soybean, kinako, chia and breads, were evaluated by gas chromatography. In these food matrices, six fatty acids were detected; the most expressive ones were linoleic, oleic, palmitic and linolenic acids. The highest polyunsaturated fatty acid (PUFA) amounts were achieved for the chia seed and the linolenic acid was predominant. The PUFA amount was higher than 63% and the major component was linoleic acid; 53.81 and 55.95 mg/100 g of total lipids in the soybean seeds and kinako flour, respectively. The addition of kinako flour and chia seed to bread resulted in a reduction in SFA and MUFA content and a significant increase in the content of PUFA. Furthermore, a lower n-6/n-3 ratio was obtained in special breads that had an addition of kinako flour and chia. Intrinsic characteristics of these food matrices can improve the quality of breads and can bring health benefits to the consumer.