title: Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour.
abstract: This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.
authors.affiliation: Faculty of Engineering, National University of Jujuy, Av. Italia esq. Av. Martiarena, P. O Box 4600, San Salvador de Jujuy, Jujuy Argentina.
authors.forename: Patricia
authors.initials: P
authors.lastname: Luna Pizarro
authors.affiliation: Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Eveline Lopes
authors.initials: EL
authors.lastname: Almeida
authors.affiliation: Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Alessandra Silva
authors.initials: AS
authors.lastname: Coelho
authors.affiliation: Faculty of Engineering, National University of Jujuy, Av. Italia esq. Av. Martiarena, P. O Box 4600, San Salvador de Jujuy, Jujuy Argentina.
authors.forename: Norma Cristina
authors.initials: NC
authors.lastname: Sammán
authors.affiliation: Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Miriam Dupas
authors.initials: MD
authors.lastname: Hubinger
authors.affiliation: Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Yoon Kil
authors.initials: YK
authors.lastname: Chang
keywords: Bread quality; Polyunsaturated fatty acids; Response surface methodology; Sensory analysis; Vital gluten