Development and characterization of wheat rusks supplemented with Chia (Salvia hispanica L.) flour with respect to physicochemical, rheological and sensory characteristics
Abstract Highly nutritional and functional properties of chia seeds would make it unique than other grains. Considering its known properties chia can be used as an important food ingredient. These are rich in fiber, ash, protein, polyunsaturated fatty acids (PUFA) and antioxidants. Higher proportion...
| Autores: | , , , , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612022000100956 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100956 |
| Access Level: | acceso abierto |
| Palabra clave: | wheat physicochemical rheology sensory chia flour |
| Sumario: | Abstract Highly nutritional and functional properties of chia seeds would make it unique than other grains. Considering its known properties chia can be used as an important food ingredient. These are rich in fiber, ash, protein, polyunsaturated fatty acids (PUFA) and antioxidants. Higher proportion of protein having greater biological value with essential amino acids and high dietary fiber content prevents several metabolic disorders and obesity. It is also consist of PUFA helpful in lowering cardiovascular diseases. Rusks were supplemented with chia flour at a rate ranging 5 to 20% with the goal to modify the fiber content, nutritional contents and physicochemical properties. The obtained results were highly significant and showed increasing trend in dietary fiber and PUFA values. Texture values decreased significantly. Sensory evaluation showed significant (p<0.05) differences in color, flavor, texture and overall acceptability. Most acceptable treatment was with 5% chia flour supplementation with a mean score of 8.10. Hence, Chia flour-supplemented rusks up to 5% addition level could be utilized as a convenience food and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of chia flour led to improvement of functional properties of wheat rusks as a valuable source of dietary fiber and bioactive compounds. |
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