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Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread
Incorporación de semillas de chía (Salvia hispanica L.) en mezclas de harina de cereales: reología y calidad del pan rebanado
DOI:
https://doi.org/10.15446/dyna.v88n216.87504Palabras clave:
sliced bread, chia, quinoa, cañihua, wheat, sensory attributes, rheological properties (en)pan de molde, chía, quinua, cañihua, trigo, atributos sensoriales, propiedades reológicas (es)
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Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).
El pan es un alimento básico en muchos países del mundo. El objetivo de este trabajo fue incluir semillas de chía (2-5%) en mezclas de harina de trigo (71.5-81.5%), quinua (5-10%) y cañihua (10-15%) para la obtención del pan de molde. Las harinas fueron caracterizadas por sus propiedades reológicas mediante pruebas de amilografía, farinografía y extensografía. Las formulaciones permitieron incrementar el contenido de proteínas (1.10 - 1.87%), fibras (0.45 - 3.35%) y reducir el contenido de carbohidratos (2,95 - 10,7%) en los panes de molde a los que también se les realizó el análisis de textura, color y sensorial. Con este último se reveló que los mayores puntajes con respecto a apariencia, sabor, olor, textura y color fueron producidos al incluir 2% de semillas de chía en mezclas de harinas de quinua (7.5%), cañihua (15%) y trigo (75.5%) (p<0.05).
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