title: Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
abstract: In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and tartary buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate that bread made with chia and tartary buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein (20%), insoluble dietary fibres (74%), ash (51%), and alpha-linolenic acid (67.4%). Moreover, this bread possessed lower energy (14%) and carbohydrate contents (24%) compared to the control. Tartary buckwheat also improved the total antioxidant capacity of the bread (about 75%) and provided a considerable amount of flavonoids, which are healthy non-nutritional compounds. Overall, chia and tartary buckwheat represent excellent raw materials for the formulation of gluten-free bread with high nutritional value.
authors.affiliation: Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: lara.cost@libero.it.
authors.forename: Lara
authors.initials: L
authors.lastname: Costantini
authors.affiliation: Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: leanextdoor@gmail.com.
authors.forename: Lea
authors.initials: L
authors.lastname: Lukšič
authors.affiliation: Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: rominamolinari@libero.it.
authors.forename: Romina
authors.initials: R
authors.lastname: Molinari
authors.affiliation: Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: ivan.kreft@guest.arnes.si.
authors.forename: Ivan
authors.initials: I
authors.lastname: Kreft
authors.affiliation: Food and Nutrition Research Center (CRA-NUT), Via Ardeatina 546, 00178 Roma, Italy. Electronic address: giovanni.bonafaccia@entecra.it.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Bonafaccia
authors.affiliation: Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: lauramanzi79@libero.it.
authors.forename: Laura
authors.initials: L
authors.lastname: Manzi
authors.affiliation: Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: merendin@unitus.it.
authors.forename: Nicolò
authors.initials: N
authors.lastname: Merendino
mesh_terms: D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D019612:Fagopyrum / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000737:chemistry*; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D015525:Fatty Acids, Omega-3; D005419:Flavonoids; D005983:Glutens
keywords: Alpha-linolenic acid; Antioxidant activity; Chia seeds; Functional bread; Tartary buckwheat