Year: 2024
Type: article
Abstract: Nutritional awareness among consumer is increasing along with their life styles changesday by day. Bread is the most popular product that can be enriched with various seedsi.e. chia seeds that are known for their high nutritional value. Defatted chia seeds serveas excellent protein source and often used to boost the nutritional content of bread. Inthis study, bread was fortified with 2%, 4%, and 6% defatted chia flour, whichsignificantly improved its overall nutritional profile. Addition of defatted chia flour upto 6% is acceptable to consumer. Results showed that color of defatted chia flour breadwas slightly darker than normal bread. Addition of defatted chia flour in bread made iteasily breakable with firmer texture. Texture of chia bread was less chewy and sticky ascompared to normal wheat bread. The addition of defatted chia flour increased proteincontent to 12.18±0.02%, 14.75±0.06%, and 16.94±0.04% in T1, T2, and T3 as comparedto simple wheat bread i.e. 10.85±0.08%. Likewise, total phenolic contents increased to2.70±0.23%, 33.63±0.27%, and 4.20±0.13% in T1, T2, and T3 of defatted chia breadfrom 1.45±0.05% in simple wheat bread. Overall, addition of defatted chia seed powderenhanced the nutritive value of bread remarkably.
Authors: Noor-us-Sana, Muhammad Sibt-e-Abbas, Muhammad Usman, Rimsha Umar, Anam Arif
Institution: Muhammad Nawaz Shareef University of Agriculture
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4408538415