Nutritional and Sensory Evaluation of Bread Fortified withDefatted Chia Flour

Bread fortification using defatted chia flour

Authors

  • Noor-us-Sana TIMES Institute Multan
  • Muhammad Sibt-e-Abbas MNS-University of Agriculture Multan
  • Muhammad Usman MNS-University of Agriculture Multan
  • Rimsha Umar MNS-University of Agriculture Multan
  • Anam Arif TIMES Institute Multan

Keywords:

Defatted Chia Seeds, Nutritional bread, Dietary fiber, Sensory profile, Protein fortification

Abstract

Nutritional awareness among consumer is increasing along with their life styles changes
day by day. Bread is the most popular product that can be enriched with various seeds
i.e. chia seeds that are known for their high nutritional value. Defatted chia seeds serve
as excellent protein source and often used to boost the nutritional content of bread. In
this study, bread was fortified with 2%, 4%, and 6% defatted chia flour, which
significantly improved its overall nutritional profile. Addition of defatted chia flour up
to 6% is acceptable to consumer. Results showed that color of defatted chia flour bread
was slightly darker than normal bread. Addition of defatted chia flour in bread made it
easily breakable with firmer texture. Texture of chia bread was less chewy and sticky as
compared to normal wheat bread. The addition of defatted chia flour increased protein
content to 12.18±0.02%, 14.75±0.06%, and 16.94±0.04% in T1, T2, and T3 as compared
to simple wheat bread i.e. 10.85±0.08%. Likewise, total phenolic contents increased to
2.70±0.23%, 33.63±0.27%, and 4.20±0.13% in T1, T2, and T3 of defatted chia bread
from 1.45±0.05% in simple wheat bread. Overall, addition of defatted chia seed powder
enhanced the nutritive value of bread remarkably.

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Published

2024-12-31

Issue

Section

Food Science & Technology

How to Cite

Nutritional and Sensory Evaluation of Bread Fortified withDefatted Chia Flour: Bread fortification using defatted chia flour. (2024). UCP Journal of Science & Technology (HEC Recognized-Y Category), 2(1), 09-17. https://ojs.ucp.edu.pk/index.php/ucpjst/article/view/406