최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Foods, v.9 no.5, 2020년, pp.663 -
Miranda-Ramos, Karla (Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain) , Millán-Linares, Ma. Carmen (karla.mirandara@ug.edu.ec) , Haros, Claudia Monika (Vegetable Protein Group, Instituto de la Grasa (IG-CSIC), 41013 Seville, Spain)
Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the ...
1. Fernandes S.S. de las Mercedes Salas-Mellado M. Addition of chia seed mucilage for reduction of fat content in bread and cakes Food Chem. 2017 227 237 244 10.1016/j.foodchem.2017.01.075 28274428
2. Sayed-Ahmad B. Talou T. Straumite E. Sabovics M. Kruma Z. Saad Z. Hijazi A. Merah O. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour Foods 2018 7 135 10.3390/foods7090135 30200180
3. Capitani M.I. Spotorno V. Nolasco S.M. Tomas M.C. Physicochemical and functional characterization of by-products from chia ( Salvia hispanica L.) seeds of Argentina LWT Food Sci. Technol. 2012 45 94 102 10.1016/j.lwt.2011.07.012
4. Tenenbaum A. Fisman E.Z. Omega-3 polyunsaturated fatty acids supplementation in patients with diabetes and cardiovascular disease risk: Does dose really matter? Cardiovasc. Diabetol. 2018 17 119 10.1186/s12933-018-0766-0 30153832
5. Timilsena Y.P. Vongsvivut J. Adhikari R. Adhikari B. Physicochemical and thermal characteristics of Australian chia seed oil Food Chem. 2017 228 394 402 10.1016/j.foodchem.2017.02.021 28317740
6. FAO Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition WHO Geneva, Italy 2008
7. Agostoni C. Bresson J. Fairweather-Tait S. Flynn A. Golly I. Korhonen H. Lagiou P. Løvik M. Marchelli R. Martin A. Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol EFSA J. 2010 8 1461 10.2903/j.efsa.2010.1461
8. Mansara P.P. Deshpande R.A. Vaidya M.M. Kaul-Ghanekar R. Differential Ratios of Omega Fatty Acids (AA/EPA+DHA) Modulate Growth, Lipid Peroxidation and Expression of Tumor Regulatory MARBPs in Breast Cancer Cell Lines MCF7 and MDA-MB-231 PLoS ONE 2015 10 e0136542 10.1371/journal.pone.0136542 26325577
9. US Department of Agriculture, Agricultural Research Service USDA National Nutrient Database for Standard Reference, Release 28 (Slightly revised) Nutrient Data Laboratory Home Page. Updated 2016 Available online: http://www.ars.usda.gov/nea/bhnrc/mafcl (accessed on 6 December 2019)
10. US Department of Agriculture, Agricultural Research Service USDA Food and Nutrient Database for Dietary Studies 2015?2016 Food Surveys Research Group Home Page. Updated 2018 Available online: http://www.ars.usda.gov/nea/bhnrc/fsrg (accessed on 6 December 2019)
11. Kulczynski B. Kobus-Cisowska J. Taczanowski M. Kmiecik D. Gramza-Michalowska A. The Chemical Composition and Nutritional Value of Chia Seeds-Current State of Knowledge Nutrients 2019 11 1242 10.3390/nu11061242
12. Agostoni C. Bresson J. Fairweather-Tait S. Flynn A. Golly I. Korhonen H. Lagiou P. Løvik M. Marchelli R. Martin A. Scientific Opinion on Dietary Reference Values for protein EFSA J. 2012 10 2557 10.2903/j.efsa.2012.2557
13. FAO Protein and Amino Acid Requirements in Human Nutrition Report of a Joint FAO/WHO/UNU Expert Consultation WHO Geneva, Switzerland 2007
14. Lazaro H. Puente L. Zuniga M.C. Munoz L.A. Assessment of rheological and microstructural changes of soluble fiber from chia seeds during an in vitro micro-digestion LWT Food Sci. Technol. 2018 95 58 64 10.1016/j.lwt.2018.04.052
15. Schuchardt J.P. Wonik J. Bindrich U. Heinemann M. Kohrs H. Schneider I. Moller K. Hahn A. Glycemic index and microstructure analysis of a newly developed fiber enriched cookie Food Funct. 2016 7 464 474 10.1039/C5FO01137J 26514289
16. Iglesias-Puig E. Haros M. Evaluation of performance of dough and bread incorporating chia ( Salvia hispanica L. ) Eur. Food. Res. Technol. 2013 237 865 874 10.1007/s00217-013-2067-x
17. Reyes-Caudillo E. Tecante A. Valdivia-Lopez M.A. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia ( Salvia hispanica L. ) seeds Food Chem. 2008 107 656 663 10.1016/j.foodchem.2007.08.062
18. Orona-Tamayo D. Valverde M.E. Nieto-Rendon B. Paredes-Lopez O. Inhibitory activity of chia ( Salvia hispanica L. ) protein fractions against angiotensin I-converting enzyme and antioxidant capacity LWT Food Sci. Technol. 2015 64 236 242 10.1016/j.lwt.2015.05.033
19. Garcia-Mantrana I. Monedero V. Haros M. Application of phytases from bifidobacteria in the development of cereal-based products with amaranth Eur. Food. Res. Technol. 2014 238 853 862 10.1007/s00217-014-2167-2
20. Turck D. Castenmiller J. de Henauw S. Hirsch-Ernst K. Kearney J. Maciuk A. Mangelsdorf I. McArdle H. Naska A. Pelaez C. Safety of chia seeds ( Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283 EFSA J. 2019 17 e05657 10.2903/j.efsa.2019.5657
21. European Union Authorising an Extension of Use of Chia Seeds (Salvia hispanica) as a Novel Food and the Change of the Conditions of Use and the Specific Labelling Requirements of Chia Seeds (Salvia hispanica) under Regulation (EU) 2015/2283 of the European Parliament and of the Council and Amending Commission Implementing Regulation (EU) 2017/2470 Official Journal of the European Union Brussels, Belgium 2020 12 16
22. Turck D. Castenmiller J. de Henauw S. Hirsch-Ernst K. Kearney J. Maciuk A. Mangelsdorf I. McArdle H. Naska A. Pelaez C. Safety of chia seeds ( Salvia hispanica L.) powders, as novel foods, pursuant to Regulation (EU) 2015/2283 EFSA J. 2019 17 e05716 10.2903/j.efsa.2019.5716
23. Benitez V. Esteban R.M. Moniza E. Casado N. Aguilera Y. Molla E. Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds J. Cereal Sci. 2018 82 113 120 10.1016/j.jcs.2018.06.001
25. AACC Approved Methods of AACC. Method 44-15A 8th ed. The American Association of Cereal Chemistry Saint Paul, MN, USA 1995
26. ICC Determination of Ash in Cereals and Cereal Products. Method 104/1 International Association for Cereal Science and Technology Vienna, Austria 1990
27. AACC Approved Methods of AACC. Method 46-13.01 11th ed. The American Association of Cereal Chemistry Saint Paul, MN, USA 1983
28. AOAC Total dietary fiber in foods, enzymatic-Gravimetric Method 985.29 Official Methods of Analysis 17th ed. Association of Official Analytical Chemists Arlington, VA, USA 2003
29. Lee S.C. Prosky L. Devries J.W. Determination of total, soluble, and insoluble dietary fiber in foods―Enzymatic Gravimetric Method, MES-TRIS buffer―Collaborative Study J. AOAC Int. 1992 75 395 416 10.1093/jaoac/75.3.395
30. Turk M. Carlsson N.G. Sandberg A.S. Reduction in the levels of phytate during wholemeal bread making; effect of yeast and wheat phytases J. Cereal Sci. 1996 23 257 10.1006/jcrs.1996.0026
31. Sanz-Penella J.M. Collar C. Haros M. Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread J. Cereal Sci. 2008 48 715 721 10.1016/j.jcs.2008.03.006
32. Alaiz M. Navarro J.L. Giron J. Vioque E. Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate J. Chromatogr. A 1992 591 181 186 10.1016/0021-9673(92)80236-N
33. Yust M.M. Pedroche J. Giron-Calle J. Vioque J. Millan F. Alaiz M. Determination of tryptophan by high-performance liquid chromatography of alkaline hydrolysates with spectrophotometric detection Food Chem. 2004 85 317 320 10.1016/j.foodchem.2003.07.026
34. Garces R. Mancha M. One-step lipid extraction and fatty-acid methyl-esters preparation from fresh plant-tissues Anal. Biochem. 1993 211 139 143 10.1006/abio.1993.1244 8323025
35. IUPAC Fats and Derivatives Standard Methods for the Analysis of Oils Blackwell Scientific Oxford, UK 1992
36. Goni I. GarciaAlonso A. SauraCalixto F. A starch hydrolysis procedure to estimate glycemic index Nutr. Res. 1997 17 427 437 10.1016/S0271-5317(97)00010-9
37. Sanz-Penella J.M. Laparra J.M. Haros M. Impact of alpha-amylase during breadmaking on in vitro kinetics of starch hydrolysis and glycaemic index of enriched bread with bran Plant Foods Hum. Nutr. 2014 69 216 221 10.1007/s11130-014-0436-7 25074672
38. Wolter A. Hager A.-S. Zannini E. Arendt E.K. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads Food Funct. 2014 5 564 572 10.1039/c3fo60505a 24492829
39. De Lamo B. Gomez M. Bread enrichment with oilseeds. A review Foods 2018 7 191 10.3390/foods7110191
40. Porras-Loaiza P. Jimenez-Munguia M.T. Sosa-Morales M.E. Palou E. Lopez-Malo A. Physical properties, chemical characterization and fatty acid composition of Mexican chia ( Salvia hispanica L.) seeds Int. J. Food Sci. Technol. 2014 49 571 577 10.1111/ijfs.12339
41. Elleuch M. Besbes S. Roiseux O. Blecker C. Attia H. Quality characteristics of sesame seeds and by-products Food Chem. 2007 103 641 650 10.1016/j.foodchem.2006.09.008
42. Engelking L.R. Chapter 2―Properties of Amino Acids Textbook of Veterinary Physiological Chemistry 3rd ed. Engelking L.R. Academic Press Boston, MA, USA 2015 Volume 5 7 11
43. Coelho M.S. Salas-Mellado M.d.l.M. Effects of substituting chia ( Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread LWT Food Sci. Technol. 2015 60 729 736 10.1016/j.lwt.2014.10.033
44. Coelho M.S. de las Mercedes Salas-Mellado M. How extraction method affects the physicochemical and functional properties of chia proteins LWT Food Sci. Technol. 2018 96 26 33 10.1016/j.lwt.2018.05.010
45. Wsowicz E. Gramza A. H M. Jele H.H. Korczak J. Małecka M. Mildner-Szkudlarz S. Rudziska M. Samotyja U. Zawirska-Wojtasiak R. Oxidation of lipids in food Pol. J. Food Nutr. Sci. 2004 54 87 100
46. Ding Y. Lin H.-W. Lin Y.-L. Yang D.-J. Yu Y.-S. Chen J.-W. Wang S.-Y. Chen Y.-C. Nutritional composition in the chia seed and its processing properties on restructured ham-like products J. Food Drug Anal. 2018 26 124 134 10.1016/j.jfda.2016.12.012 29389547
47. Olivos-Lugo B.L. Valdivia-Lopez M.A. Tecante A. Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed ( Salvia hispanica L .) Food Sci. Technol. Int. 2010 16 89 96 10.1177/1082013209353087 21339125
48. Ziemichod A. Wojcik M. Rozylo R. Ocimum tenuiflorum seeds and Salvia hispanica seeds: Mineral and amino acid composition, physical properties, and use in gluten-free bread CyTA-J. Food 2019 17 804 813 10.1080/19476337.2019.1658645
49. Ayerza R. Seed composition of two chia ( Salvia hispanica L.) genotypes which differ in seed color Emir. J. Food Agric. 2013 25 495 500 10.9755/ejfa.v25i7.13569
50. US Department of Agriculture, Agricultural Research Service USDA Global Branded Food Products Database (Branded Foods) Food Data Central Home Page. Updated 2019 Available online: https://fdc.nal.usda.gov (accessed on 5 February 2020)
51. Turfani V. Narducci V. Durazzo A. Galli V. Carcea M. Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours LWT Food Sci. Technol. 2017 78 361 366 10.1016/j.lwt.2016.12.030
53. Arendt E.K. Ryan L.A.M. Dal Bello F. Impact of sourdough on the texture of bread Food Microbiol. 2007 24 165 174 10.1016/j.fm.2006.07.011 17008161
54. Diana M. Rafecas M. Quilez J. Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads J. Cereal Sci. 2014 60 639 644 10.1016/j.jcs.2014.06.009
55. Ixtaina V.Y. Vega A. Nolasco S.M. Tomas M.C. Gimeno M. Barzana E. Tecante A. Supercritical carbon dioxide extraction of oil from Mexican chia seed ( Salvia hispanica L.): Characterization and process optimization J. Supercrit. Fluid. 2010 55 192 199 10.1016/j.supflu.2010.06.003
56. Simopoulos A.P. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases Exp. Biol. Med. 2008 233 674 688 10.3181/0711-MR-311 18408140
57. Pizarro P.L. Almeida E.L. Coelho A.S. Samman N.C. Hubinger M.D. Chang Y.K. Functional bread with n-3 alpha linolenic acid from whole chia ( Salvia hispanica L.) flour J. Food Sci. Tech. 2015 52 4475 4482 10.1007/s13197-014-1477-5
58. Ayerza R. Coates W. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat Nutr. Res. 2005 25 995 1003 10.1016/j.nutres.2005.09.013
59. Tenore G.C. Caruso D. Buonomo G. D’Avino M. Ciampaglia R. Novellino E. Plasma lipid lowering effect by a novel chia seed based nutraceutical formulation J. Funct. Foods 2018 42 38 46 10.1016/j.jff.2018.01.007
60. Ma G. Jin Y. Piao J. Kok F. Guusje B. Jacobsen E. Phytate, Calcium, Iron, and Zinc Contents and Their molar ratios in foods commonly consumed in China J. Agric. Food Chem. 2005 53 10285 10290 10.1021/jf052051r 16366728
61. FAO Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements FAO Rome, Italy 2001
63. Jaime L. Molla E. Fernandez A. Martin-Cabrejas M.A. Lopez-Andreu F.J. Esteban R.M. Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues J. Agric. Food Chem. 2002 50 122 128 10.1021/jf010797t 11754555
64. Nohra E. Bochicchio G.V. Management of the Gastrointestinal Tract and Nutrition in the Geriatric Surgical Patient Surg. Clin. North Am. 2015 95 85 101 10.1016/j.suc.2014.09.005 25459544
65. Slavin J. Fiber and Prebiotics: Mechanisms and Health Benefits Nutrients 2013 5 1417 1435 10.3390/nu5041417 23609775
66. Nishida C. Uauy R. Kumanyika S. Shetty P. The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases: Process, product and policy implications Public Health Nutr. 2004 7 245 250 10.1079/PHN2003592 14972063
67. Laparra J.M. Haros M. Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake Plant Foods Hum. Nutr. 2018 73 13 17 10.1007/s11130-018-0653-6 29392475
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.