title: Addition of chia seed mucilage for reduction of fat content in bread and cakes.
abstract: In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.
authors.affiliation: Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil. Electronic address: sibelecti@hotmail.com.
authors.forename: Sibele Santos
authors.initials: SS
authors.lastname: Fernandes
authors.affiliation: Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil.
authors.forename: Myriam de Las Mercedes
authors.initials: ML
authors.lastname: Salas-Mellado
mesh_terms: D001939:Bread / Q000032:analysis*; D005223:Fats / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D027544:Salvia / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
chemical_list: D005223:Fats; D005503:Food Additives
keywords: Chia seed; Extraction; Fat replacement; Technological properties