Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 10, Issue 5, May 2019, Page 159-163 PDF (353.19 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.43137 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. A. Abou raya1; Faten Y. Ibrahim1; Abdel-Haleem M. H. Abdel-Haleem2; Khloud I. Abosalem2 | ||||
| 1Food industries Dept., Fac., of Agric., Mansoura Univ., Egypt | ||||
| 2Food Technol. Res. Inst., Agric.Res. Center, Giza, Egypt | ||||
| 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. | ||||
| Keywords | ||||
| Chia seeds - pan bread- chemical analysis; Nutritional Value; sensory acceptability | ||||
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