Journal of Food Quality / 2017 / Article / Tab 2

Research Article

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 materialWheat flourChia seeds

Water content [%]13.8 ± 0.058.9 ± 0.04
Protein content [%]10.9 ± 0.3025.7 ± 0.41
Ash content [%]0.48 ± 0.034.05 ± 0.08
Dietary fibre content [%]3.13 ± 0.1142.9 ± 0.94
Total fat content [%]1.5 ± 0.1031.4 ± 0.11
The fatty acid profile [%]
 Palmitic acid16.20 ± 0.304.88 ± 0.41
 Stearic acid0.77 ± 0.051.60 ± 0.17
 Oleic acid11.0 ± 0.123.9 ± 0.23
 Linoleic acid67.90 ± 0.4216.93 ± 0.36
α-Linolenic acid4.14 ± 0.3472.68 ± 1.17
TPC [mg GAE/g d.m.]0.86 ± 0.055.78 ± 0.26
ABTS [ (mg d.m./ml) ]729.5 ± 12.880.24 ± 8,32

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