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 Silva^1, , 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

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

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Oliveira, M.B.B. and Moraes, P.C.B.T. “Elaboration and acceptability of cheese bread enriched with omega-3”, Boletim do Centro de Pesquisa de Processamento de Alimentos, 27(2), 231-240. 2009.
[2]	Pereira, J., Ciacco, C.F., Vilela, E.R. and Pereira, R.G.F. “Function of the ingredients in the consistency of the dough and in the characterics of the cheese breads”, Food Science and Technology, 24(4), 494-500. 2004.
[3]	Borneo, R., Aguirre, A. and León, A.E. “Chia (Salvia hispânica L.) gel can be used as egg or oil replacer in cake formulations”, Journal of the American Dietetic Association, 110(6), 946-949. 2010.
[4]	Martínez, M.L., Marín, M.A., Faller, C.M.S., Revol, J., Penci, M.C. and Ribotta, P.D. “Chia (Salvia hispanica L.) oil extraction: Study of processing parameters”, LWT-Food Science and Technology, 47(1). 78-82. 2012.
[5]	Coelho, M.S. and Salas-Mellado, M.M. “Review: Chemical composition, functional properties and technological applications of chia (Salvia hispanica L.) seeds in foods”, Brazilian Journal of Food Technology, 17(4), 259-268. 2014.
[6]	Marineli, R.S., Moraes, É.A., Lenquiste, S.A., Godoy, A.T., Eberlin, M.N. and Jr, M. R. M. “Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)”, LWT-Food Science and Technology, 59(2), 1304-1310. 2014.
[7]	Santos, R.D., Gagliardi, A.C.M., Xavier, H.T., Magnoni, C.D., Cassani, R., Lottenberg, A.M.P., Casella Filho, A., Araújo, D.B., Cesena, F.Y., Alves, R.J., Fenelon, G., Nishioka, S.A.D., Faludi, A.A., Geloneze, B., Scherr, C., Kovacs, C., Tomazzela, C., Carla, C., Barrera-Arellano, D., Cintra, D., Quintão, E., Nakandakare, E.R., Fonseca, F.A.H., Pimentel, I., Santos, J.E., Bertolami, M.C., Rogero, M., Izar, M.C., Nakasato, M., Damasceno, N.R.T., Maranhão, R., Cassani, R.S.L., Perim, R. and Ramos, S. “I Diretriz sobre o consumo de gorduras e saúde cardiovascular”, Arquivos Brasileiros de Cardiologia, 100(1), 01-40. 2013.
[8]	Marineli, R.D.S., Lenquiste, S.A., Moraes, É.A. and Jr, M.R.M. “Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats”, Food Research International, 76(3), 666-674. 2015.
[9]	Sacks, F.M., Lichtenstein, A.H., Wu, J.H.Y, Appel, L.J., Creager, M.A., Kris-Etherton, P.M., Miller, M., Rimm, E.B., Rudel, L.L., Robinson, J.G., Stone, N.J. and Horn, L.V.V. “Dietary fats and cardiovascular disease: A presidential advisory from the American Heart Association”, Circulation, 136(3), 01-23. 2015.
[10]	Conforti, F.D. and Davis, S.F. “The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread”, International Journal of Food Science and Technology, 41(2), 95-101. 2006.
[11]	Drusch, S. and Mannino, S. “Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids”, Trends in Food Science & Technology, 20(6-7). 237-244. 2009.
[12]	Pereira, P.A.P., Ramos, T.M., Gajo, A.A. and Gomes, U.J. “Viability of using ricotta in preparation of cheese bread”, Ciência Rural, 40(11), 2356-2360. 2010.
[13]	Pizzinatto, A., Magno, C.P.R.S., Campagnollli, D.M. F., Vitti, P. and Leitão, R.F.F. Avaliação tecnológica de produtos derivados de farinha de trigo (pão, macarrão, biscoito) (3th ed.). ITAL. 1993.
[14]	Minim, V.P.R. Análise sensorial: estudo com consumidores. (3th ed.). Editora UFV. 2013.
[15]	AOAC - Association of Official Analytical Chemists. Official methods of analyses of the Association of Analytical Chemists (18th ed.), 2005.
[16]	Wilson, E.D., Santos, A.C. and Vieira, E.C. Energia. In Dutra-De-Oliveira, J.E., Santos, A.C. and Wilson, E.D (Eds.), Nutrição básica. Sarvier. 1982.
[17]	Folch, J., Lees, M. and Sloane-Staniley, G.H. “A simple method for the isolation and purification of total lipides from animal tissues”, Journal of Biological Chemistry, 226(1), 497-509. 1957.
[18]	Hartman, L. and Lago, B.C.A. “Rapid preparation of fatty acid methyl esters from lipids” Laboratory Practice, 22. 475-477. 1973.
[19]	Barra, P.M.C., Marcone, A.L.O., Nery-Enes, B., Cardoso, L.M., Cesário, C.C., Moreira, A.V.B., Pinheiro-Sant’Ana, H.M. and Peluzio, M.C.G. “Simultaneous analysis of saturated and unsaturated fatty acids present in pequi fruits by capillary electrophoresis”, Química Nova, 36(9). 1430-1433. 2013.
[20]	Silva, M.R., Garcia, G.K.S. and Ferreira, H.F. “Physical, chemical characteristics and acceptability of low-calorie cheese bread”, Alimentos e Nutrição, 14(1), 69-75. 2003.
[21]	Zenebon, O., Pascuet, N.S. and Tiglea, P. Sensory analysis. In Zenebon, O., Pascuet, N. S. and Tiglea, P. (Eds.). Physico-chemical methods for food analysis. Instituto Adolfo Lutz. 2008.
[22]	Katina, K., Salmenkallio-Marttila, M., Partenen, R., Forssell, P. and Autio, K. “Effects of sourdough and enzymes on staling of high-fi bre wheat bread”, LWT-Food Science and Technology, 39(5), 479-491. 2006.
[23]	Aplevicz, K.S. and Demiate, I.M. “Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara”, Ciência e Agrotecnologia, 31(5). 1416-1422. 2007.
[24]	Costa, A., Barauna, A.C., Bertin, R.L. and Tavares, L.B.B. “Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll”, Ciência e Agrotecnologia, 36(4), 431-438. 2012.
[25]	Capitani, M.I., Corzo-Rios, L.J., Chel-Guerrero, L.A., Betancur-Ancona, D.A., Nolasco, S.M. and Tomas, M.C. “Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage”, Journal of Food Engineering, 149, 70-77. 2015.
[26]	Pereira, B.S., Pereira, B.S., Cardoso, E.S., Mendonça, J.O.B., Souza, L.B., Santos, M.P., Zago, L. and Freitas, S.M.L. “Physical, chemical and sensory analysis of gluten-free potato bread enriched with chia flour”, Demetra: Alimentação, Nutrição & Saúde, 8(2): 125-136. 2013.
[27]	Fellows, P.J. Tecnologia do processamento de alimentos: princípios e práticas (2th ed.). Editora Artmed. 2006.
[28]	World Health Organization. “Interim summary of conclusions and dietary recommendations on total fat & fatty acids”, From the Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition. 2008. Available: http://www.who.int/nutrition/topics/FFA_summary_rec_conclusion.pdf [Accessed Sep. 2, 2017]
[29]	Philippi, S.T. (2014). Pirâmide dos alimentos – Fundamentos básicos da nutrição. (2th ed.). Manole. 2014.
[30]	Stoll, L., Flores, S.H. and Thys, R. C. S. “Citrus peel fiber and its application as a fat substitute in loaf brad”, Ciência Rural, 45(3), 567-573. 2015.
[31]	Verdú, S., Vásquez, F., Ivorra, E., Sánchez, A.J., Barat, J.M. and Grau, R. “Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage”, Journal of Cereal Science, 65, 67-73. 2015.
[32]	Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V. and Cleland, D.J. “Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality”, Journal of Food Engineering, 84, 48–56. 2008.
[33]	Silva, R.P.G., Pereira, J., Nery, F.C. and Vilela, E. R. “Effect of freezing on the physical and chemical characteristics of cheese bread”, Ciência e Agrotecnologia, 33(1), 207-212. 2009.
[34]	Moraes, É.A., Dantas, M.I.S., Morais, D.C., Silva, C.O., Castro, F.A.F., Martino, H.S.D. and Ribeiro, S.M.R. “Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour”, Food Science and Technology, 30(4), 974-979. 2010.