ORIGINAL ARTICLE
Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
| 1 | Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland, Poland |
| 2 | Institute of Technology, State University of Applied Sciences in Nowy Sacz, ul. Staszica 1, 33-300 Nowy Sacz, Poland |
| 3 | Department of Cattle Breeding, Faculty of Animal Science, University of Agriculture in Krakow, Al. Mickiewicza 24/28, 31-120 Kraków, Poland |
CORRESPONDING AUTHOR
Stanisław Kowalski
Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland, Poland
Department of Carbohydrate Technology, University of Agriculture in Krakow, ul. Balicka 122, 30–149 Krakow, Poland, Poland
Submission date: 2020-07-10
Final revision date: 2020-10-12
Acceptance date: 2020-10-28
Online publication date: 2020-12-09
Publication date: 2020-12-09
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
KEYWORDS
TOPICS
Gas chromatographyFunctional foodsSensory propertiesBakingDiets and healthCereals and GrainsCarbohydratesDietary fiberLipids / Lipid oxidation productsPhenolic compounds
ABSTRACT
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected characteristics were determined. The share of chia seeds did not contribute to bread quality deterioration. The addition of 7.5% chia seeds significantly reduced consumer acceptance as well as contributed to the development of undesirable features in the sensory profile, including fatty, rancid, and off-flavour. The share of chia seeds in an amount not exceeding 5% did not deteriorate the overall quality of bread. The composition of fatty acids of bread with chia seeds, especially with their 5 and 7.5% addition, could be valuable from the nutritional point of view. The fatty acid profile of bread with 5 and 7.5% chia seeds was characterised by over 50% higher polyunsaturated fatty acids to saturated fatty acids ratio compared to wheat bread. The n-6/n-3 ratio in the fatty acid profile of wheat bread was 18.77, while in the fatty acid profile of chia seed bread it ranged from 1.42 to 0.67. Oil extracted from bread exhibited better quality features as compared to oil extracted from chia seeds and subjected to the oxidative stability test.
FUNDING
This research was financed by the Ministry of Science and Higher Education of the Republic of Poland from founds for year 2020.
REFERENCES (43)
1.
AACC. (2000). Approved Methods of the AACC (10th ed.). St Paul, MN: USA: American Association of Cereal Chemists.
2.
Adams, A., Kruma, Z., Verhé, R., De Kimpe, N., Kreicbergs, V. (2011). Volatile profiles of rapeseed oil flavored with basil, oregano, and thyme as a function of flavoring conditions. Journal of the American Oil Chemists' Society, 88(2), 201–212.
3.
AOAC. (2006). Official Methods of Analysis (18th ed.). Gainthersburg, MD: AOAC - Association of Analytical Chemists International.
4.
Campos, B., Ruivo, T., Scapim, M., Madrona, G., Bergamasco, R. (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT- Food Science and Technology, 65, 874–883.
5.
Citelli, M., Fonte-Faria, T., Vargas-Silva, S., Barja-Fidalgo, C. (2016). Dietary supplementation with chia (Salvia hispanica L.) oil reduces the complications caused by high fat diet-induced obesity. The FASEB Journal, 30(1 Supplement), 907-920.
6.
Coelho, M.S., Salas-Mellado, M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT - Food Science and Technology, 60(2), 729-736.
7.
Collar, C., Santos, E., Rosell, C.M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78(3), 820–826.
8.
Del Flores-Álvarez, C., Molina-Hernández, E.F., Hernández-Raya, J.C., Sosa-Morales, M.E. (2012). The effect of food type (fish nuggets or french fries) on oil blend degradation during repeated frying. Journal of Food Science, 77(11), C1136-C1143.
9.
Dinçoğlu, A.H., Yeşildemir, Ö. (2019). A renewable source as a functional food: chia seed. Current Nutrition & Food Science, 15(4), 327-337.
10.
European Committee for Standardization. (2003). Fat and oil derivatives - Fatty acid methylesters (FAME) - Determination of iodine value (DIN EN standard No.14111).
11.
Folch, J., Lees, M., Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 226, 497–509.
12.
Gnanavinthan, A., Sun-Waterhouse, D., Quek, S., Perera, C. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. Journal of Food Science, 75(8), R163-R174.
13.
Hrušková , M., Švec, I. (2015). Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.). Emirates Journal of Food and Agriculture, 27(12), 872-877.
14.
Internatioanl Organization for Standarization. (2017). Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (ISO standard No.3960).
15.
Internatioanl Organization for Standarization. (2010). Sensory analysis - General guidance for the design of test rooms (ISO standard No.8589).
16.
Internatioanl Organization for Standarization. (2016). Sensory analysis. Methodology - General guidance for establishing a sensory profile (ISO standard No.13299).
17.
Internatioanl Organization for Standarization. (2014). Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO standard No.8586).
18.
Joint FAO/WHO Codex Alimentarius Commission. (2017). Codex Alimentarius. Standard for named vegetable oils. Codex stan 210-1999, revision 2001, 2003, 2009, 2017. Amendment 2005, 2011, 2013 and 2015.
19.
Jolliffe, I.T., Cadima, J. (2016). Principal component analysis: a review and recent developments. Philosophical Transactions of The Royal Society A: Mathematical Physical and Engineering Sciences, 374(2065), art. no. 20150202.
20.
Maire, M., Rega, B., Cuvelier, M.E., Soto, P., Giampaoli, P. (2013). Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds. Food Chemistry, 141(4), 3510-3518.
21.
Majzoobi, M., Farahnaky, A., Agah, S. (2011). Properties and shelf-life of part and full-baked flat bread (Barbari) at ambient and frozen storage. Journal of Agricultural Science and Technology, 13, 1077-1090.
22.
Manzocco, L., Calligaris, S., Anese, M., Nicoli, M. (2016). Determination and prediction of shelf life of oils/fats and oil/fat–based foods. In M. Hu, & C. Jacobsen (eds.), Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. AOCS American Oil Chemists' Society, pp.133-156.
23.
Martynowicz, H., Jodkowska, A., Nowacki, D., Mazur, G. (2019). A closer look at polyunsaturated fatty acids and hypertension. Advances in Hygiene and Experimental Medicine, 73, 102-108.
24.
Melilli, M.G., Di Stefano, V., Sciacca, F., Pagliaro, A., Bognanni, R., Scandurra, S., Virzì, V., Gentile, C., Palumbo, M. (2020). Improvement of fatty acid profile in durum wheat breads supplemented with Portulaca oleracea L. quality traits of purslane-fortified bread. Foods, 9(6), art. no. 764.
25.
Mikulec, A., Kowlaski, S., Makarewicz, M., Skoczylas, Ł., Tabaszewska, M. (2020). Cistus extract as a valuable component for enriching wheat bread. LWT – Food Science and Technology, 118, art. no. 108713.
26.
Mikulec, A., Kowlaski, S., Sabat, R., Skoczylas, Ł., Tabaszewska, M., Wywrocka-Gurgul, A. (2019). Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT – Food Science and Technology, 102, 164-172.
27.
Miranda-Ramos, K., Millán-Linares, M.C., Haros, C.M. (2020). Effect of chia as breadmaking ingredient on nutritional quality, mineral availability, and glycemic index of bread. Foods, 9(5), art. no. 663.
28.
Mohd Ali, N., Yeap, S.K., Ho, W.Y., Beh, B.K., Tan, S.W., Tan, S.G. (2012). The promising future of chia Salvia hispanica L. Journal of Biomedicine and Biotechnology, 2012, art. no. 171956.
29.
Oliveira, M.R., Novack, M.E., Santos, C.P., Kubota, E., Severo da Rosa, C. (2015). Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta. Semina: Ciencias Agrarias, 36(4), 2545-2553.
30.
Osuna, M.B., Romero, A., Judis, M.A., Bértola, N.C. (2016). Enrichment of the fatty acids profile of breads replaced with functional flours blends. International Journal of Research in Engineering and Technology, 05(09), 224-232.
31.
Pike, O. (2001). Assessment of oxidative stability for lipids. In Current Protocols in Food Analytical Chemistry. John Wiley & Sons, Inc., pp. D2.3.1-D2.3.5.
32.
Reyes-Caudillo, E., Tecante, A., Valdivia-López, M.A. (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry, 107(2), 656-663.
33.
Romankiewicz, D., Hassoon, W., Cacak-Pietrzak, G., Sobczyk, M., Wirkowska-Wojdyła, M., Ceglińska, A., Dziki, D. (2017). The effect of chia seeds ( Salvia hispanica L.) sddition on quality and nutritional value of wheat bread. Journal of Food Quality, 2017, 1-7.
34.
Sandoval-Oliveros, M., Paredes-Lopez, O. (2013). Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). Journal of Agricultural and Food Chemistry, 61(1), 193-201.
35.
Scheuer, P.M., Luccio, M., Zibetti, A.W., Miranda, M.Z., de Francisco, A. (2016). Relationship between instrumental and sensory texture profile of bread loaves made with whole-wheat flour and fat replacer. Journal of Texture Studies, 47(1), 14-23.
36.
Simopoulos, A. (2008). The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine, 233(6), 674-688.
37.
Smith, G., Atherton, P., Reeds, D., Mohammed, B., Rankin, D., Rennie, M., Mittendorfer, B. (2011). Dietary omega-3 fatty acid supplementation increases the rate of muscle protein synthesis in older adults: a randomized controlled trial. American Journal of Clinical Nutrition, 93(2), 402-412.
38.
Stone, H., Sidel. J.L. (2004). Sensory Evaluation Practices (3rd ed). Redwood City: Academic Press Inc., pp. 87-90.
39.
Szczesniak, A.S. (2002). Texture is a sensory property. Food Quality and Preference 13(4), 215-225.
40.
Ulbricht, T.L.V., Southgate, D.A.T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338(8773), 985-992.
41.
Vázquez-Ovando, A., Rosado-Rubio, J.G., Chel-Guerrero, L.A., Betancur-Ancona, A. (2010). Dry processing of chía (Salvia hispanica L.) flour: chemical characterization of fiber and protein. CyTA - Journal of Food, 8(2), 117-127.
42.
Vuksan, V., Jenkins, A., Brissette, C., Choleva, L., Jovanovski, E., Gibbs, A., Bazinet, R.P., Au-Yeung, F., Zurbau, A., Ho, H.V., Duvnjak, L., Sievenpiper. J.L., Josse, R.G., Hanna, A. (2017). Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: A double-blind randomized controlled trial. Nutrition, Metabolism, and Cardiovascular Diseases, 27(2), 138-146.
43.
Zettel, V., Hitzmann, B. (2018). Applications of chia (Salvia hispanica L.) in food products. Trends in Food Science & Technology, 80, 43-50.
RELATED ARTICLE
Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.
Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.