Beta
43137

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread

Article

Last updated: 22 Jan 2023

Subjects

-

Tags

-

Abstract

Theinfluence of incorporating chia seeds at 2, 4, 6, and 8% levels on the quality characteristics of pan bread was studied. Chemical, nutritional and sensory evaluations for raw materials and pan bread were performed. Results of chemical analysis showed chia seeds had significant amounts of crude protein (21.06%), ether extract (26.3%), crude fiber (31.03%) and ash (3.43%), compared to wheat flour. Chia seeds were rich in calcium (600 mg/100 g), phosphorus (860 mg/100 g), and potassium (666 mg/100 g), than wheat flour. Chia seeds was deficient in cysteine (0.41%), histidine (0.53%), tyrosine (0.58 %), methionine (0.59%) and had predominant contents of. isoleucine (0.8%), lysine (0.93%), valine (0.95%) and aspartic (1.69%). The results of sensory acceptability of pan bread with chia seeds indicated no significant differences in appearance, taste, aroma, tint, weaving and overall acceptability up to 6%, comparing with wheat pan bread. Chemical composition results indicated that pan bread with chia seeds had significant amounts of crude protein, oil, crude fiber and ash. It could be substituting flour with chia seeds to 6% to deliver functional pan bread to consumers, with a good acceptability and high quality nutrients.

DOI

10.21608/jfds.2019.43137

Keywords

Chia seeds - pan bread- chemical analysis, Nutritional Value, sensory acceptability

Authors

First Name

M.

Last Name

Abou raya

MiddleName

A.

Affiliation

Food industries Dept., Fac., of Agric., Mansoura Univ., Egypt

Email

-

City

-

Orcid

-

First Name

Faten

Last Name

Ibrahim

MiddleName

Y.

Affiliation

Food industries Dept., Fac., of Agric., Mansoura Univ., Egypt

Email

-

City

-

Orcid

-

First Name

Abdel-Haleem

Last Name

Abdel-Haleem

MiddleName

M. H.

Affiliation

Food Technol. Res. Inst., Agric.Res. Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Khloud

Last Name

Abosalem

MiddleName

I.

Affiliation

Food Technol. Res. Inst., Agric.Res. Center, Giza, Egypt

Email

-

City

-

Orcid

-

Volume

10

Article Issue

5

Related Issue

6766

Issue Date

2019-05-01

Receive Date

2019-07-31

Publish Date

2019-05-01

Page Start

159

Page End

163

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_43137.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=43137

Order

4

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

-

Details

Type

Article

Created At

22 Jan 2023