The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread
Table 3
Characteristics of obtained breads.
Parameter
Sample
CS2
CS4
CS6
CS8
Water absorption of flour (%)
59.8 ± 0.22
59.6 ± 0.15
59.7 ± 0.10
59.5 ± 0.13
59.2 ± 0.31
Bread yield [%]
140.18 ± 0.59
140.72 ± 0.47
138.83 ± 0.54
138.33 ± 0.56
137.62 ± 0.56
Baking loss [%]
9.10 ±0.32
9.50 ± 0.41
9.15 ± 0.29
7.72 ± 0.36
7.84 ± 0.36
Volume [g/]
372.1 ± 2.6
361.1 ± 6.0
340.8 ± 5.6
323.8 ± 4.7
316.2 + 6.3
Crumb porosity [/100 ]
73.3 ± 0.4
74.3 ± 0.6
74.3 ± 0.5
74.3 ± 0.6
73.9 ± 0.5
Crumb color
L
75.7 ± 0.76
69.75 ± 0.47
69.45 ± 1.56
68.19 ± 0.38
67.31 ± 0.62
a
−0.69 ± 0.05
−0.51 ± 0.14
−0.35 ±0.29
−0.40 ±0.42
−0.37 ± 0.34
b
13.58 ± 0.49
12.53 ± 0.48
11.84 ± 0.19
11.57 ± 0.36
11.01 ± 0.34
ΔE
-
6.0± 0.22
6.5± 0.37
7.8± 0.43
8.73 ± 0.45
TPA
Hardness [N]
12.99 ± 0.64
12.77 ± 0.44
11.15 ± 0.59
10.92 ± 0.49
11.25 ± 0.49
Springiness [-]
0.94 ± 0.01
0.94 ± 0.01
0.95 ± 0.01
0.95 ± 0.01
0.94 ± 0.01
Cohesiveness [-]
0.71 ± 0.05
0.66 ± 0.03
0.71 ± 0.05
0.71 ± 0.01
0.69 ± 0.01
Gumminess [N]
9.07 ± 0.73
8.78 ± 0.35
7.86 ± 0.09
7.80 ± 0.14
7.82 ± 0.28
Chewiness [N × mm]
9.04 ± 0.24
7.83 ± 0.67
7.45 ± 0.09
7.46 ± 0.13
7.31 ± 0.57
Water content [%]
43.83 ± 0.51
43.59 ± 0.33
43.48 ± 0.19
43.79 ± 0.16
43.52 ± 0.16
Total protein content [%]
10.82 ± 0.07
11.20 ± 0.01
11.37 ± 0.03
11.77 ± 0.07
11.96 ± 0.05
Total ash content [%]
0.95 ± 0.11
1.10 ± 0.02
1.17 ± 0.01
1.27 ± 0.05
1.34 ± 0.02
Total dietary fiber content [%]
3.58 ± 0.11
5.81 ± 0.15
6.03 ± 0.15
6.63 ± 0.13
7.19± 0.17
Total fat content [%]
1.12 ± 0.05
1.54 ± 0.02
1.94 ± 0.03
2.34 ± 0.03
2.53 ± 0.04
The fatty acid profile [%]
Palmitic acid
15.70 ± 0.40
13.46 ± 0.42
13.14 ± 0.23
12.33 ± 0.35
12.08 ± 0.12
Stearic acid
1.67 ± 0.10
1.69 ± 0.28
1.76 ± 0.16
1.79 ± 0.03
1.82 ± 0.16
Oleic acid
12.02 ± 0.17
13.19 ± 0.10
14.50 ± 0.34
15.82 ± 0.38
16.31 ± 0.25
Linoleic acid
67.98 ± 0.38
62.89 ± 0.59
61.03 ± 0.61
59.36 ± 0.76
58.9 ± 0.76
α-Linolenic acid
2.64 ± 0.09
8.77 ± 0.38
9.57 ± 0.38
10.69 ± 0.87
11.52 ± 0.48
Sensory evaluation
Appearance
4.4 ± 0.5
4.3 ± 0.3
4.3 ± 0.2
4.2 ± 0.3
3.8± 0.3
Taste
4.3 ± 0.2
4.2 ± 0.5
4.3 ± 0.3
4.4 ± 0.2
4.1± 0.3
Smell
4.5 ± 0.2
4.5 ± 0.1
4.6 ± 0.2
4.5 ± 0.3
4.0± 0.3
Color
4.5 ± 0.1
4.3 ± 0.2
4.3 ± 0.1
4.0 ± 0.4
3.8± 0.3
Texture
4.3 ± 0.2
4.3 ± 0.1
4.5 ± 0.2
4.5 ± 0.3
3.7± 0.4
Overall
4.1 ± 0.1
4.2 ± 0.2
4.2 ± 0.3
4.0 ± 0.2
3.7± 0.3
TPC [mg GAE/g d.m.]
0.44 ± 0.02
0.49 ± 0.03
0.61 ± 0.03
0.75 ± 0.02
0.82 ± 0.04
ABTS [ (mg d.m./ml)]
959.1 ± 43.6
508.8 ± 28.7
415.6 ± 21.4
296.1 ± 15.3
186.4 ± 10.3
, control bread, CS2, CS4, CS6, and CS8, bread with 2, 4, 6, and 8% of chia seeds, respectively; the values are expressed as mean ± SD; means with different letter superscript are significantly different .
