title: [Integral bread development with soybean, chia, linseed, and folic acid as a functional food for women].
abstract: Six bread formulations were developed, using different proportions of whole-wheat flour, chia seeds and flaxseed flour. All of our formulations were added with folic acid. Sensorial and texture evaluations were performed, showing good acceptance of the products. Proximal chemical analysis was carried out; in addition, the following parameters were determined: calcium, phosphorus, total dietary fiber, folic acid, water hydration capacity, Glucose Dialysis Retardation Index (GDRI) and fatty acids. The results obtained showed higher protein levels in the developed breads (23.23-30.24 (g/100g dry matter) as compared to a control (21.00% of proteins in bread elaborated without chia or flaxseed). Furthermore, the breads contained 10.07-12.15 of lipids (g/100g dry matter) (linoleic acid: 2.43-4.05%; linolenic acid: 1.12-4.46 %; oleic acid: 2.93-6.13 %), GDRI values were between 89.1 and 98.1 % and folic acid was in the range 699.44 - 991.3 (microg/100g dry matter). The same parameters were determined in the chia seed and in the flaxseed flour. It was concluded that; due to their high levels of protein, insaturated fatty acids (omega-3 and omega-6), dietary fiber and folic acid, these breads have a high nutritional value, so they could have special benefits for woman.
authors.affiliation: Universidad de Guanajuato: Instituto de Ciencias Agrícolas, Instituto de investigaciones Científicas, Universidad Autónoma de Nuevo León, México.
authors.forename: Mayela Bautista
authors.initials: MB
authors.lastname: Justo
authors.forename: Alejandra Denisse Castro
authors.initials: AD
authors.lastname: Alfaro
authors.forename: Ernesto Camarena
authors.initials: EC
authors.lastname: Aguilar
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Wrobel
authors.forename: Kazimierz
authors.initials: K
authors.lastname: Wrobel
authors.forename: Guadalupe Alanís
authors.initials: GA
authors.lastname: Guzmán
authors.forename: Zeferino Gamiño
authors.initials: ZG
authors.lastname: Sierra
authors.forename: Victor Da Mota
authors.initials: Vda M
authors.lastname: Zanella
mesh_terms: D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005260:Female; D005492:Folic Acid; D005524:Food Technology / Q000379:methods*; D005527:Food, Fortified; D006801:Humans; D008043:Linseed Oil; D009753:Nutritive Value; D027544:Salvia; D013025:Glycine max; D014908:Triticum