Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(6), 393-399
DOI: 10.12691/jfnr-6-6-7
Open AccessArticle

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Alex Richard Costa Silva1, , Izabelly Cavalcante Cavassani2, Ariane Dias de Amorim2, Érica Aguiar Moraes2 and Erika Madeira Moreira da Silva1

1UFES, Federal University of Espirito Santo, Post-Graduation Program in Nutrition and Health (PPGNS), Center of Health Sciences, Avenida Marechal Campos, 1468, Maruípe, Vitória-ES, Brazil

2UFES, Federal University of Espirito Santo, Center of Health Sciences, Avenida Marechal Campos, 1468, Maruípe, Vitória-ES, Brazil

Pub. Date: June 30, 2018

Cite this paper:
Alex Richard Costa Silva, Izabelly Cavalcante Cavassani, Ariane Dias de Amorim, Érica Aguiar Moraes and Erika Madeira Moreira da Silva. Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics. Journal of Food and Nutrition Research. 2018; 6(6):393-399. doi: 10.12691/jfnr-6-6-7

Abstract

The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.

Keywords:
Salvia hispanica L. cheese bread storage omega-3 fatty acids fatty acid

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