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

Daria Romankiewicz,Dariusz Dziki,Magdalena Wirkowska-Wojdyła,Grażyna Cacak-Pietrzak,Waleed Hameed Hassoon,Alicja Ceglińska,Małgorzata Sobczyk

doi:10.1155/2017/7352631

Abstract

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

Highlights

Chia is an annual herbaceous plant that belongs to the Lamiaceae family
In the fat isolated from the wheat flour and chia seeds the following acids were present: palmitic, stearic, oleic, linoleic, and αlinolenic acid
The sensory evaluation showed that of chia seeds (CS) up to 6% had no significant influence on bread quality

Summary

Introduction

Chia is an annual herbaceous plant that belongs to the Lamiaceae family. It comes from southern Mexico and northern Guatemala. The seeds have a relatively high content of protein of high biological value. They are rich in the essential amino acids, leucine, lysine, isoleucine, and valine [1, 2]. Chia seeds have a high dietary fiber content, which is characterized by a high water absorption and the ability to form aqueous solutions with increased viscosity. This helps to better keep the water in the final product, so that it can stay fresh longer [3]. Coelho and Salas-Mellado [10] found that bread

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