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