[논문]Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Sayed-Ahmad, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram; Merah, Othmane

doi:10.3390/foods7090135

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour 원문보기

Foods, v.7 no.9, 2018년, pp.135 -

Sayed-Ahmad, Bouchra (Laboratoire de Chimie Agro-Industrielle (LCA), Université) , Talou, Thierry (de Toulouse, INRA, INPT, 31030 Toulouse, France) , Straumite, Evita (thierry.talou@ensiacet.fr (T.T.)) , Sabovics, Martins (othmane.merah@ensiacet.fr (O.M.)) , Kruma, Zanda (Laboratoire de Chimie Agro-Industrielle (LCA), Université) , Saad, Zeinab (de Toulouse, INRA, INPT, 31030 Toulouse, France) , Hijazi, Akram (thierry.talou@ensiacet.fr (T.T.)) , Merah, Othmane (othmane.merah@ensiacet.fr (O.M.))

Abstract ▼ AI-Helper

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes. Bread supplementation with chia flour improves its nutritional value, especially in the case of chia cakes. A higher moisture content and lower hardness were observed after bread fortification, the influence was more evident with the defatted cake than with seed powder. Fortification with chia flour led to darker breads without significantly affecting their global acceptability. However, the fortified bread showed better values than control in terms of sensory profile. These results suggest that the addition of chia seed powder and defatted cake can enhance the overall whole wheat bread quality. Our results also highlight that bread making could be an unconventional alternative for the exploitation of defatted chia seed.

주제어

참고문헌 (39)

1. Viswanathan K. Ho P. Fortification of white flat bread with sprouted red kidney bean ( Phaseolus vulgaris ) Acta Sci. Pol. Technol. Aliment 2014 13 27 34 10.17306/J.AFS.2014.1.2 24583381
2. Youseff R. Soubh L. Alassaf Z. Detection of vegetable oils adulteration using desmethylsterols composition Int. J. Pharm. Sci. Rev. Res. 2014 28 229 233
3. Sullivan P. O’Flaherty J. Brunton N. Arendt E. Gallagher E. The utilisation of barley middlings to add value and health benefits to white breads J. Food Eng. 2011 105 493 502 10.1016/j.jfoodeng.2011.03.011

상세보기
4. Poinot P. Arvisenet G. Grua-Priol J. Fillonneau C. Mezaize S. De Lamballerie M. Le-Bail A. Prost C. Advances in the understanding of the chemical reactions responsible for bread flavour quality Czech J. Food Sci. 2009 27 S54 S57 10.17221/1074-CJFS

상세보기
5. Ghorbel R.E. Kamoun A. Neifar M. Chaabouni S.E. Optimization of new flour improver mixing formula by surface response methodology J. Food Process Eng. 2010 33 234 256 10.1111/j.1745-4530.2008.00270.x

상세보기
6. Sayed-Ahmad B. Straumite E. Sabovics M. Kruma Z. Merah O. Saad Z. Hijazi A. Talou T. Effect of addition of fennel ( Foeniculum vulgare L.) on quality of protein bread Proc. Lat. Acad. Sci. Sect. B. Nat. Exact Appl. Sci. 2017 71 509 514 10.1515/prolas-2017-0088

상세보기
7. Capitani M.I. Spotorno V. Nolasco S.M. Tomás 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

상세보기
8. Ayerza R. The seed’s protein and oil content, fatty acid composition, and growing cycle length of a single genotype of chia ( Salvia hispanica L.) as affected by environmental factors J. Oleo Sci. 2009 58 347 354 10.5650/jos.58.347 19491529

상세보기
9. Coelho M.S. Salas-Mellado 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

상세보기
10. Ixtaina V.Y. Nolasco S.M. Tomás M.C. Physical properties of chia ( Salvia hispanica L.) seeds Ind. Crops Prod. 2008 28 286 293 10.1016/j.indcrop.2008.03.009

상세보기
11. Iglesias-Puig E. Haros M. La chía en Europa: El nuevo ingrediente en productos de panadería Aliment. Rev. Tecnol. Hig. Aliment. 2011 420 73 77
12. Marineli R.S. Moraes E.A. Lenquiste S.A. Godoy A.T. Eberlin M.N. Maróstica M.R. Jr. Chemical characterization and antioxidant potential of Chilean chia seeds and oil ( Salvia hispanica L.) LWT Food Sci. Technol. 2014 59 1304 1310 10.1016/j.lwt.2014.04.014

상세보기
13. Sriti J. Neffati M. Msaada K. Talou T. Marzouk B. Biochemical characterization of coriander cakes obtained by extrusion J. Chem. 2013 10.1155/2013/871631

상세보기
14. Sriti J. Talou T. Faye M. Vilarem G. Marzouk B. Oil extraction from coriander fruits by extrusion and comparison with solvent extraction processes Ind. Crops Prod. 2011 33 659 664 10.1016/j.indcrop.2011.01.005

상세보기
15. Tetens I. Opinion on the safety of ‘Chia seeds ( Salvia hispanica L.) and ground whole Chia seeds’ as a food ingredient EFSA J. 2009 7 996
16. Hrusková M. Svec I. Chemical, rheological and bread characteristics of wheat flour influence by different forms of chia ( Salvia hispanica L.) Emirates J. Food Agric. 2015 27 872 877 10.9755/ejfa.2015-04-073

상세보기
17. Romankiewicz D. Hassoon W.H. Cacak-Pietrzak G. Sobczyk M. Wirkowska-Wojdyła M. Ceglińska A. Dziki D. The effect of chia seeds ( Salvia hispanica L.) addition on quality and nutritional value of wheat bread J. Food Qual. 2017 10.1155/2017/7352631

상세보기
18. Steffolani E. De la Hera E. Pérez G. Gómez M. Effect of chia ( Salvia hispanica L.) addition on the quality of gluten-free bread J. Food Qual. 2014 37 309 317 10.1111/jfq.12098

상세보기
19. 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

상세보기
20. El-Demery M. Mahmoud K.F. Bareh G.F. Albadawy W. Effect of fortification by full fat and defatted flaxseed Flour sensory properties of wheat bread and lipid profile laste Int. J. Microbiol. Appl. Sci. 2015 4 581 598
21. Sayed-Ahmad B. Talou T. Saad Z. Hijazi H. Cerny M. Chokr A. Kanaan H. Merah O. Fennel seed oil and by-products characterization and their potential applications Ind. Crops Prod. 2018 111 92 98 10.1016/j.indcrop.2017.10.008

상세보기
22. Cereals and Cereal Products-Determination of Moisture Content-Reference Method (ISO 712:2009) Available online: https://www.sis.se/api/document/preview/71901/ (accessed on 5 July 2018)
23. Singleton V.L. Orthofer R. Lamuela-Raventós R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent Methods Enzymol. 1999 299 152 178
24. Yu L. Nanguet A.L. Beta T. comparison of antioxidant properties of refined and whole wheat flour and bread Antioxidants 2013 2 370 383 10.3390/antiox2040370 26784470

상세보기
25. Justo M.B. Alfaro A.D.C. Aguilar E.C. Guzmán K. Da Mota Zanella Z. Desarrollo de pan integral con soya, chía, linaza y ácido fólico como alimento funcional para la mujer Arch. Latinoam. Nutr. 2007 57 14 20
26. Anderson J.W. Baird P. Davis R.H. Jr. Ferreri S. Knudtson M. Koraym A. Waters V. Williams C.L. Health benefits of dietary fiber Nutr. Rev. 2009 67 188 205 10.1111/j.1753-4887.2009.00189.x 19335713

상세보기
27. Vázquez-Ovando A. Rosado-Rubio G. Chel-Guerrero L. Betancur-Ancona D. Physicochemical properties of a fibrous fraction from chia ( Salvia hispanica L.) LWT Food Sci. Technol. 2009 42 168 173
28. 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

상세보기
29. Ugwuona F.U. Suwaba S. Effects of defatted jack bean flour and jack bean protein concentrate on physicochemical and sensory properties of bread Niger. Food J. 2013 31 25 32 10.1016/S0189-7241(15)30073-4

상세보기
30. Kučerová J. Šottníková V. Nedomová Š. Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products Czech J. Food Sci. 2013 31 340 346 10.17221/352/2012-CJFS

상세보기
31. Dick M. Costa T.M. Gomaa A. Subirade M. Rios Ade O. Flôres S.H. Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties Carbohydr. Polym. 2015 130 198 205 10.1016/j.carbpol.2015.05.040 26076617

상세보기
32. Eduardo M. Svanberg U. Ahrné L. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage Food Sci. Nutr. 2016 4 636 644 10.1002/fsn3.326 27386112

상세보기
33. Akhtar S. Anjum F.M. Rehman S.U. Sheikh M.A. Farzana K. Effect of fortification on physico-chemical and microbiological stability of whole wheat flour Food Chem. 2008 110 113 119 10.1016/j.foodchem.2008.01.065 26050173

상세보기
34. Serrem C.A. de Kock H.L. Taylor J.R. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour Int. J. Food Sci. Technol. 2011 46 74 83 10.1111/j.1365-2621.2010.02451.x

상세보기
35. Michalska A. Amigo-Benavent M. Zielinski H. Dolores del Castillo M. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread J. Cereal Sci. 2008 48 123 132 10.1016/j.jcs.2007.08.012

상세보기
36. Mohd-Ali N. Yeap S.W. Ho W.Y. Beh B.K. Tan S.W. Tan S.G. The promising future of chia, Salvia hispanica L. J. Biomed. Biotechnol. 2012 10.1155/2012/171956 23251075

상세보기
37. Matthäus A. Antioxidant activity of extracts obtained from residues of different oilseeds J. Agric. Food Chem. 2002 50 3444 3452 10.1021/jf011440s 12033809

상세보기
38. Chlopicka J. Pasko P. Gorinstein S. Jedryas A. Zagrodzki P. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads LWT Food Sci. Technol. 2012 46 548 555 10.1016/j.lwt.2011.11.009

상세보기
39. Sayed Ahmad B. Talou T. Straumite E. Sabovics M. Kruma Z. Saad Z. Hijazi A. Merah O. Protein bread fortification with cumin and caraway seeds and by-products flour Foods 2018 7 10.3390/foods7030028 29495324

상세보기

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour 원문보기

Abstract ▼ AI-Helper

주제어

참고문헌 (39)

이 논문을 인용한 문헌

관련 콘텐츠

원문 보기

원문 URL 링크

오픈액세스(OA) 유형

이 논문과 함께 이용한 콘텐츠

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

선택된 텍스트