Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread

Elza Aguirre; Gilbert Rodríguez; Alicia León-López; Karen Urbina-Castillo; Eudes Villanueva

doi:10.15446/dyna.v88n216.87504

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread

Título traducido de la contribución: Incorporación de semillas de chía (Salvia hispanica L.) en mezclas de harina de cereales: reología y calidad del pan rebanado

Elza Aguirre, Gilbert Rodríguez, Alicia León-López, Karen Urbina-Castillo, Eudes Villanueva

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

8 Citas (Scopus)

Resumen

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10-1.87%), fiber (0.45-3.35%) and reduce the carbohydrate content (2.95-10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

Título traducido de la contribución	Incorporación de semillas de chía (Salvia hispanica L.) en mezclas de harina de cereales: reología y calidad del pan rebanado
Idioma original	Inglés
Páginas (desde-hasta)	109-116
Número de páginas	8
Publicación	DYNA (Colombia)
Volumen	88
N.º	216
DOI	https://doi.org/10.15446/dyna.v88n216.87504
Estado	Publicada - 1 ene. 2021
Publicado de forma externa	Sí

Acceder al documento

10.15446/dyna.v88n216.87504

Otros archivos y enlaces

Enlace a la publicación en Scopus

Citar esto

@article{435c3bd95d6a4a7aad97ca98cb091257,

title = "Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread",

abstract = "Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and ca{\~n}ihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10-1.87%), fiber (0.45-3.35%) and reduce the carbohydrate content (2.95-10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), ca{\~n}ihua (15%) and wheat (75.5%) (p<0.05).",

keywords = "Ca{\~n}ihua, Chia, Quinoa, Rheological properties, Sensory attributes, Sliced bread, Wheat",

author = "Elza Aguirre and Gilbert Rodr{\'i}guez and Alicia Le{\'o}n-L{\'o}pez and Karen Urbina-Castillo and Eudes Villanueva",

note = "Publisher Copyright: {\textcopyright} The author; licensee Universidad Nacional de Colombia.",

year = "2021",

month = jan,

day = "1",

doi = "10.15446/dyna.v88n216.87504",

language = "Ingl{\'e}s",

volume = "88",

pages = "109--116",

journal = "DYNA (Colombia)",

issn = "0012-7353",

number = "216",

}

TY - JOUR

T1 - Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures

T2 - Rheology and quality of sliced bread

AU - Aguirre, Elza

AU - Rodríguez, Gilbert

AU - León-López, Alicia

AU - Urbina-Castillo, Karen

AU - Villanueva, Eudes

N1 - Publisher Copyright: © The author; licensee Universidad Nacional de Colombia.

PY - 2021/1/1

Y1 - 2021/1/1

N2 - Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10-1.87%), fiber (0.45-3.35%) and reduce the carbohydrate content (2.95-10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

AB - Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10-1.87%), fiber (0.45-3.35%) and reduce the carbohydrate content (2.95-10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

KW - Cañihua

KW - Chia

KW - Quinoa

KW - Rheological properties

KW - Sensory attributes

KW - Sliced bread

KW - Wheat

UR - http://www.scopus.com/inward/record.url?scp=85109042946&partnerID=8YFLogxK

U2 - 10.15446/dyna.v88n216.87504

DO - 10.15446/dyna.v88n216.87504

M3 - Artículo

AN - SCOPUS:85109042946

SN - 0012-7353

VL - 88

SP - 109

EP - 116

JO - DYNA (Colombia)

JF - DYNA (Colombia)

IS - 216

ER -

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: Rheology and quality of sliced bread

Resumen

Acceder al documento

Otros archivos y enlaces

Huella

Citar esto