Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum
Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001758 |
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| author | Rawdah M. Al-Ali Orass T. Al-Ibresam Sawsan A. Al-Hilifi Anka Trajkovska Petkoska Sameh A. Korma |
| author_facet | Rawdah M. Al-Ali Orass T. Al-Ibresam Sawsan A. Al-Hilifi Anka Trajkovska Petkoska Sameh A. Korma |
| author_sort | Rawdah M. Al-Ali |
| collection | DOAJ |
| description | Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (p < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread. |
| format | Article |
| id | doaj-art-9646f018e1ed4e988ad3a3fa027a9b22 |
| institution | OA Journals |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-9646f018e1ed4e988ad3a3fa027a9b222025-08-20T01:57:59ZengElsevierFuture Foods2666-83352024-12-011010047110.1016/j.fufo.2024.100471Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gumRawdah M. Al-Ali0Orass T. Al-Ibresam1Sawsan A. Al-Hilifi2Anka Trajkovska Petkoska3Sameh A. Korma4Department of Food Science, College of Agriculture, University of Basrah, IraqDepartment of Food Science, College of Agriculture, University of Basrah, IraqDepartment of Food Science, College of Agriculture, University of Basrah, IraqFaculty of Technology and Technical Social Sciences, St. Kliment Ohridski University-Bitola, Dimitar Vlahov, 1400, Veles, North Macedonia; Department of Materials Science and Engineering, College of Engineering, Korea University, 145 Anam-no, Seongbuk-gu, Seoul, Korea; Corresponding authors.Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Corresponding authors.Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (p < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.http://www.sciencedirect.com/science/article/pii/S2666833524001758Wheat bread fortificationWheat-chia breadChia seed gumRheologyTexture analysisSensory profile, consumer acceptance |
| spellingShingle | Rawdah M. Al-Ali Orass T. Al-Ibresam Sawsan A. Al-Hilifi Anka Trajkovska Petkoska Sameh A. Korma Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum Future Foods Wheat bread fortification Wheat-chia bread Chia seed gum Rheology Texture analysis Sensory profile, consumer acceptance |
| title | Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum |
| title_full | Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum |
| title_fullStr | Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum |
| title_full_unstemmed | Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum |
| title_short | Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum |
| title_sort | chemical rheological and sensory characteristics of wheat bread enriched with chia salvia hispanica l seed gum |
| topic | Wheat bread fortification Wheat-chia bread Chia seed gum Rheology Texture analysis Sensory profile, consumer acceptance |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524001758 |
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