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

DYNA ◽  
2021 ◽  
Vol 88 (216) ◽  
pp. 109-116
Author(s):  
Gilbert Nilo Rodríguez Paucar ◽  
Elza Bertha Aguirre Vargas ◽  
Eudes Villanueva Lopez ◽  
Alicia León Lopez ◽  
Karen Urbina Castillo
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Sensory Analysis ◽  
Staple Food ◽  
Salvia Hispanica ◽  
The World ◽  
Salvia Hispanica L ◽  
Quinoa Flour ◽  
Cereal Flour

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).

Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 401-406 ◽  
Author(s):  
Eugenia Steffolani ◽  
Mario M. Martinez ◽  
Alberto E. León ◽  
Manuel Gómez
Keyword(s):  
Wheat Flour ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

2020 ◽  
Vol 333 ◽  
pp. 127531 ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Mehmet Musa Özcan ◽  
Fahad Y. Al-Juhaimi ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bioactive Compounds ◽  
Oil Quality ◽  
Salvia Hispanica ◽  
Different Temperatures ◽  
Salvia Hispanica L

scholarly journals Spring wheat mixtures in northern crop production: Quality characteristics

1987 ◽  
Vol 59 (1) ◽  
pp. 51-55
Author(s):  
H. Salovaara ◽  
R. Karjalainen
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Spring Wheat ◽  
Crop Production ◽  
Production Quality ◽  
Quality Characteristics ◽  
Wheat Cultivars ◽  
Breadmaking Quality ◽  
Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

scholarly journals Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

LWT ◽  
2015 ◽  
Vol 60 (2) ◽  
pp. 729-736 ◽  
Author(s):  
Michele Silveira Coelho ◽  
Myriam de las Mercedes Salas-Mellado
Keyword(s):  
Wheat Flour ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Chia (Salvia hispanica L.) cookies: physicochemical/microbiological attributes, nutrimental value and sensory analysis

2019 ◽  
Vol 13 (2) ◽  
pp. 1100-1110 ◽  
Author(s):  
Natali Alcântara Brandão ◽  
Mariana Borges de Lima Dutra ◽  
Ana Laís Andrade Gaspardi ◽  
Maira Rubi Segura Campos
Keyword(s):  
Sensory Analysis ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Yield and Physical and Physiological Quality of Salvia hispanica L. Seeds Grown at Different Sowing Dates

2018 ◽  
Vol 10 (8) ◽  
pp. 182 ◽  
Author(s):  
Patrícia Carine Hüller Goergen ◽  
Ubirajara Russi Nunes ◽  
Raquel Stefanello ◽  
Isabel Lago ◽  
Anderson Rodrigues Nunes ◽  
...  
Keyword(s):  
Seed Yield ◽  
Seed Quality ◽  
Sowing Date ◽  
Main Stem ◽  
Salvia Hispanica ◽  
Sowing Dates ◽  
Physiological Quality ◽  
Salvia Hispanica L ◽  
Physiological Tests

Variations in the sowing date of chia (Salvia hispanica L.) reflect directly on the physiological potential of the produced seeds. This study aimed to analyze the yield and the physical and physiological quality of seeds from the main stem and branches of Salvia hispanica plants grown at different sowing dates. A field experiment was conducted in the crop year of 2016/2017 in five sowing dates (16/09/22, 16/10/28, 17/01/03, 17/02/08 and 17/03/24) in a randomized complete block design with four replicates. Harvest at each sowing date was done when 80% of the leaves of each plant exhibited a darker color, indicating that they were dry. Seed yield was determined in each plant compartment (main stem and branches) and final ear length (cm) and diameter (cm) were also measured at all sowing dates. The following physical and physiological tests were performed to determine seed quality: water content, mass of one thousand seeds, germination test, first count germination, length (root and hypocotyl) and dry matter of the seedlings. Chia can be sown from September to February providing seed yield with high physical and physiological quality. The physical and physiological quality of the chia seeds does not differ between main stem and branches. In late sowing, there is the risk of frost occurrence what may impair the physiological quality and the yield of chia seeds. The best sowing month for obtaining higher yield of chia seeds in a south subtropical region is January.

scholarly journals Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

2020 ◽  
Vol 33 (8) ◽  
pp. 1310-1322 ◽  
Author(s):  
Nicole Batelli de Souza Nardelli Mendonça ◽  
Sérgio Turra Sobrane Filho ◽  
David Henrique de Oliveira ◽  
Eduardo Machado Costa Lima ◽  
Priscila Vieira e Rosa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nutritional Quality ◽  
Feed Conversion ◽  
Broiler Meat ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Docosahexaenoic Acids ◽  
Chia Oil

Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

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