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Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Sayed Ahmad, Bouchra and Talou, Thierry and Straumite, Evita and Sabovics, Martins and Kruma, Zanda and Saad, Zeinab and Hijazi, Akram and Merah, Othmane Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour. (2018) Foods, 7 (9). 135. ISSN 2304-8158

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Official URL: https://doi.org/10.3390/foods7090135

Abstract

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes. Bread supplementation with chia flour improves its nutritional value, especially in the case of chia cakes. A higher moisture content and lower hardness were observed after bread fortification, the influence was more evident with the defatted cake than with seed powder. Fortification with chia flour led to darker breads without significantly affecting their global acceptability. However, the fortified bread showed better values than control in terms of sensory profile. These results suggest that the addition of chia seed powder and defatted cake can enhance the overall whole wheat bread quality. Our results also highlight that bread making could be an unconventional alternative for the exploitation of defatted chia seed.

Item Type:Article
HAL Id:hal-02369544
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
French research institutions > Institut National de la Recherche Agronomique - INRA (FRANCE)
Other partners > Lebanese University - LU (LEBANON)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > University of Latvia (LATVIA)
Laboratory name:
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Deposited On:19 Nov 2019 08:27

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