Work

Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

Year: 2023

Type: article

Abstract: In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.

Source: Food Reviews International

DOI: 10.1080/87559129.2023.2209794

Authors: Elena Olombrada, Marta Mesias, Francisco J. Morales

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,060