The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
Table 2
Chemical composition, fatty acids profile, total phenolics content (TPC), and antioxidant activity (ABTS) of raw materials.
Raw material
Wheat flour
Chia seeds
Water content [%]
13.8 ± 0.05
8.9 ± 0.04
Protein content [%]
10.9 ± 0.30
25.7 ± 0.41
Ash content [%]
0.48 ± 0.03
4.05 ± 0.08
Dietary fibre content [%]
3.13 ± 0.11
42.9 ± 0.94
Total fat content [%]
1.5 ± 0.10
31.4 ± 0.11
The fatty acid profile [%]
Palmitic acid
16.20 ± 0.30
4.88 ± 0.41
Stearic acid
0.77 ± 0.05
1.60 ± 0.17
Oleic acid
11.0 ± 0.12
3.9 ± 0.23
Linoleic acid
67.90 ± 0.42
16.93 ± 0.36
α-Linolenic acid
4.14 ± 0.34
72.68 ± 1.17
TPC [mg GAE/g d.m.]
0.86 ± 0.05
5.78 ± 0.26
ABTS [ (mg d.m./ml) ]
729.5 ± 12.8
80.24 ± 8,32
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