Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread
Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/663 |
| _version_ | 1827716498186043392 |
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| author | Karla Miranda-Ramos Ma. Carmen Millán-Linares Claudia Monika Haros |
| author_facet | Karla Miranda-Ramos Ma. Carmen Millán-Linares Claudia Monika Haros |
| author_sort | Karla Miranda-Ramos |
| collection | DOAJ |
| description | Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases. |
| first_indexed | 2024-03-10T19:42:31Z |
| format | Article |
| id | doaj.art-223f1f69f33e426494fccc432775dde2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:42:31Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-223f1f69f33e426494fccc432775dde22023-11-20T01:07:12ZengMDPI AGFoods2304-81582020-05-019566310.3390/foods9050663Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of BreadKarla Miranda-Ramos0Ma. Carmen Millán-Linares1Claudia Monika Haros2Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, SpainVegetable Protein Group, Instituto de la Grasa (IG-CSIC), 41013 Seville, SpainInstitute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, SpainChia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.https://www.mdpi.com/2304-8158/9/5/663<i>Salvia hispanica</i>chia ingredientsbreadmaking productsfatty acid profileessential amino acid profileminerals |
| spellingShingle | Karla Miranda-Ramos Ma. Carmen Millán-Linares Claudia Monika Haros Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread Foods <i>Salvia hispanica</i> chia ingredients breadmaking products fatty acid profile essential amino acid profile minerals |
| title | Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread |
| title_full | Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread |
| title_fullStr | Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread |
| title_full_unstemmed | Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread |
| title_short | Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread |
| title_sort | effect of chia as breadmaking ingredient on nutritional quality mineral availability and glycemic index of bread |
| topic | <i>Salvia hispanica</i> chia ingredients breadmaking products fatty acid profile essential amino acid profile minerals |
| url | https://www.mdpi.com/2304-8158/9/5/663 |
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