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Research Article
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SOME CHEMICAL AND PHYSICAL PROPERTIES OF BREADSTICKS PRODUCED BY USING CHIA SEED

Year 2018, Volume: 4 Issue: 2, 140 - 146, 16.02.2018

Ezgi Özgören , Hatice Betül Yeler , Senem Tüfekçi

https://doi.org/10.3153/FH18014

Abstract

In this study,
changes in some chemical and physical properties of breadsticks produced by
using chia seed at different ratios were investigated. Breadstick samples were
produced in three forms as; non-supplemented (control), chia seed supplemented
at 5% and 10% ratios. General chemical composition, antioxidant activity, total
phenolic content, color, weight loss and sensory analysis were performed in
chia seed supplemented and non-supplemented breadstick samples. It was observed that ash, fat and protein content of samples
were increased with chia seed addition. It was also determined that the pH
values were significantly increased with the addition of chia seed (p˂0.05).
Weight loss during baking shows no difference between chia seed supplemented
and non-supplemented samples (p˃0.05). The
values of a and b of chia seed supplemented breadstick dough samples were
statistically decreased compared to control samples while a significant
difference was not found between baked samples. Total antioxidant activity was determined
2.20 times of control sample for 10% chia seed supplemented breadstick sample.
It was determined that total phenolic content of enriched samples was increased
statistically significant (p˂0.05). The highest score in the sensory evaluation
of breadstick samples was obtained by 10% chia seed supplemented sample. In
conclusion, it was determined that the addition of chia seed has positive
effect on chemical and physical properties of breadstick samples. In addition,
it was found that acceptability of samples were increased with chia seed
supplementation according to the results of sensory evaluation.

Keywords

Chia seed Breadstick Enrichment Functional foods

References

  • AACC, (2012). Approved Methods of Analysis (11th ed.). American Association of Cereal Chemists, St. Paul, MN. ISBN 978-1-891127-68-2
  • Altuğ Onoğur, T., Elmacı, Y., (2011). Gıdalarda duyusal değerlendirme. Sidaş Medya. İzmir, Türkiye. ISBN 978-9944-5660-8-7
  • AOAC. (1990). Official Methods of Analysis (15th ed.). Arlington, VA, USA. ISBN 978-0935584-42-4
  • AOAC (1995). Official Methods of Analysis (16th ed.). International Association of Official Analytical Chemists. Arlington, VA, USA ISBN 0-935584-54-4
  • Bodoira, R. M., Penci, M. C., Ribotta, P.D., & Martínez, M.L. (2017). Chia (Salvia hispánica L.) oil stability: study of the effect of natural antioxidants. LWT-Food Science and Technology, 75, 107-113.
  • Calligaris, S., Pieve, S.D., Kravina, G., Manzocco, L., Nicoli, C.M. (2008). Shelf life prediction of bread sticks using oxidation indices: a validation study. Journal of food science, 73(2), 51-56.
  • Capitani, M.I., Spotorno, V., Nolasco, S.M., Tomás, M.C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Science and Technology, 45(1), 94-102.
  • Chicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009). Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British journal of nutrition, 101(1), 41-50.
  • Coelho, M.S., de las Mercedes Salas-Mellado, M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Science and Technology, 60(2), 729-736.
  • Coorey, R., Grant, A., Jayasena, V. (2012). Effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips. Journal of Food Research, 1, 85-95.
  • Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N. (2014). Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food chemistry, 165, 232-240.
  • Goh, K.K.T., Matia-Merino, L., Chiang, J.H., Quek, R., Soh, S.J.B., Lentle, R.G. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate polymers, 149, 297-307.
  • Iglesias-Puig, E., Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237(6), 865-874.
  • Ixtaina, V.Y., Nolasco, S.M., Tomas, M.C. (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial crops and products, 28(3), 286-293.
  • Levent, H. (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology, 54(7), 1971-1978.
  • Mello, B.T.F., Santos Garcia, V.A., Silva, C. (2017). Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile. Journal of Food Process Engineering, 40(1), e12298.
  • Mesías, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J. (2016). Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT-Food Science and Technology, 73, 528-535. Peiretti, P.G., Gai, F. (2009). Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology, 148(2), 267-275.
  • Pizarro, P.L., Almeida, E.L., Sammán, N.C., Chang, Y.K. (2013). Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology, 54(1), 73-79.
  • Steffolani, E., Hera, E., Pérez, G., Gómez, M. (2014). Effect of chia (Salvia hispanica L) addition on the quality of gluten‐free bread. Journal of Food Auality, 37(5), 309-317.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of food composition and analysis, 19(6), 669-675. Turabi E., Sumnu G., Sahin S. (2010). Quantitative analysis of macro and microstructure of gluten-free rice cakes containing different types of gums baked in different ovens, Food Hydrocolloids, 24, 755-762.
  • Verdú, S., Barat, J.M., Grau, R. (2017). Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT-Food Science and Technology, 84, 419-425.
  • Zeppa, G., Rolle, L., Piazza, L. (2007). Textural characteristics of typical italian "grissino stirato" and" rubatà" bread-sticks. Italian Journal of Food Science, 19(4) 449-459.
  • Zettel, V., Hitzmann, B. (2016). Chia (Salvia hispanica L.) as fat replacer in sweet pan breads. International Journal of Food Science & Technology, 51(6), 1425-1432.

CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ

Year 2018, Volume: 4 Issue: 2, 140 - 146, 16.02.2018

Ezgi Özgören , Hatice Betül Yeler , Senem Tüfekçi

https://doi.org/10.3153/FH18014

Abstract

Bu çalışmada farklı oranlarda chia
tohumu kullanılarak üretilen galetaların bazı kimyasal ve fiziksel
özelliklerinde meydana gelen değişimler araştırılmıştır. Galeta örnekleri chia
tohumu ilave edilmeyen (kontrol), %5 ve %10 oranında chia tohumu ilave edilen
örnekler olmak üzere üç şekilde üretilmiştir. Chia ilaveli ve ilavesiz galeta
örneklerinde genel kimyasal kompozisyon, antioksidan aktivite, toplam fenolik
madde miktarı, renk, ağırlık kaybı ve duyusal analizler yapılmıştır. Chia
tohumu ilavesi ile örneklerin kül, yağ ve protein içeriklerinin arttığı
gözlemlenmiştir. pH değerlerinin de chia tohumu ilavesi ile birlikte
istatistiksel olarak anlamlı düzeyde arttığı belirlenmiştir (p˂0.05). Pişirme süresince gerçekleşen toplam ağırlık kaybı chia
tohumu ilaveli ve ilavesiz örnekler arasında farklılık göstermemektedir (p˃0.05). Chia tohumu ilaveli galeta hamuru örneklerinde a ve
b değerleri kontrol örneklerine göre istatistiksel açıdan anlamlı bir azalış
gösterirken, pişmiş galetalarda anlamlı bir farklılık tespit edilmemiştir. %10
chia tohumu ilave edilen örnekte kontrol örneğinin 2.20 katı antioksidan
aktivite belirlenmiştir. Zenginleştirilmiş örneklerde toplam fenolik madde
miktarının istatistiksel olarak anlamlı seviyede arttığı tespit edilmiştir (p˂0.05). Örneklerin duyusal değerlendirmesinde en yüksek puanı
%10 chia tohumu ilaveli galeta örneği almıştır. Sonuç olarak, chia tohumu
ilavesinin galeta örneklerinin kimyasal ve fiziksel özellikleri üzerinde olumlu
bir etkisinin olduğu belirlenmiştir. Ayrıca duyusal değerlendirme sonuçlarına göre
chia ilavesinin örneklerin kabul edilebilirliğini arttırdığı tespit edilmiştir.

Keywords

Chia tohumu Galeta Zenginleştirme Fonksiyonel gıdalar

References

  • AACC, (2012). Approved Methods of Analysis (11th ed.). American Association of Cereal Chemists, St. Paul, MN. ISBN 978-1-891127-68-2
  • Altuğ Onoğur, T., Elmacı, Y., (2011). Gıdalarda duyusal değerlendirme. Sidaş Medya. İzmir, Türkiye. ISBN 978-9944-5660-8-7
  • AOAC. (1990). Official Methods of Analysis (15th ed.). Arlington, VA, USA. ISBN 978-0935584-42-4
  • AOAC (1995). Official Methods of Analysis (16th ed.). International Association of Official Analytical Chemists. Arlington, VA, USA ISBN 0-935584-54-4
  • Bodoira, R. M., Penci, M. C., Ribotta, P.D., & Martínez, M.L. (2017). Chia (Salvia hispánica L.) oil stability: study of the effect of natural antioxidants. LWT-Food Science and Technology, 75, 107-113.
  • Calligaris, S., Pieve, S.D., Kravina, G., Manzocco, L., Nicoli, C.M. (2008). Shelf life prediction of bread sticks using oxidation indices: a validation study. Journal of food science, 73(2), 51-56.
  • Capitani, M.I., Spotorno, V., Nolasco, S.M., Tomás, M.C. (2012). Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Science and Technology, 45(1), 94-102.
  • Chicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009). Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. British journal of nutrition, 101(1), 41-50.
  • Coelho, M.S., de las Mercedes Salas-Mellado, M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT-Food Science and Technology, 60(2), 729-736.
  • Coorey, R., Grant, A., Jayasena, V. (2012). Effect of chia flour incorporation on the nutritive quality and consumer acceptance of chips. Journal of Food Research, 1, 85-95.
  • Costantini, L., Lukšič, L., Molinari, R., Kreft, I., Bonafaccia, G., Manzi, L., Merendino, N. (2014). Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food chemistry, 165, 232-240.
  • Goh, K.K.T., Matia-Merino, L., Chiang, J.H., Quek, R., Soh, S.J.B., Lentle, R.G. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohydrate polymers, 149, 297-307.
  • Iglesias-Puig, E., Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology, 237(6), 865-874.
  • Ixtaina, V.Y., Nolasco, S.M., Tomas, M.C. (2008). Physical properties of chia (Salvia hispanica L.) seeds. Industrial crops and products, 28(3), 286-293.
  • Levent, H. (2017). Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles. Journal of Food Science and Technology, 54(7), 1971-1978.
  • Mello, B.T.F., Santos Garcia, V.A., Silva, C. (2017). Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile. Journal of Food Process Engineering, 40(1), e12298.
  • Mesías, M., Holgado, F., Márquez-Ruiz, G., Morales, F.J. (2016). Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. LWT-Food Science and Technology, 73, 528-535. Peiretti, P.G., Gai, F. (2009). Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology, 148(2), 267-275.
  • Pizarro, P.L., Almeida, E.L., Sammán, N.C., Chang, Y.K. (2013). Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology, 54(1), 73-79.
  • Steffolani, E., Hera, E., Pérez, G., Gómez, M. (2014). Effect of chia (Salvia hispanica L) addition on the quality of gluten‐free bread. Journal of Food Auality, 37(5), 309-317.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of food composition and analysis, 19(6), 669-675. Turabi E., Sumnu G., Sahin S. (2010). Quantitative analysis of macro and microstructure of gluten-free rice cakes containing different types of gums baked in different ovens, Food Hydrocolloids, 24, 755-762.
  • Verdú, S., Barat, J.M., Grau, R. (2017). Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. LWT-Food Science and Technology, 84, 419-425.
  • Zeppa, G., Rolle, L., Piazza, L. (2007). Textural characteristics of typical italian "grissino stirato" and" rubatà" bread-sticks. Italian Journal of Food Science, 19(4) 449-459.
  • Zettel, V., Hitzmann, B. (2016). Chia (Salvia hispanica L.) as fat replacer in sweet pan breads. International Journal of Food Science & Technology, 51(6), 1425-1432.
There are 23 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ezgi Özgören 0000-0001-9583-817X

Hatice Betül Yeler 0000-0002-6955-3776

Senem Tüfekçi

Publication Date February 16, 2018
Submission Date September 30, 2017
Published in Issue Year 2018 Volume: 4 Issue: 2

Cite

APA Özgören, E., Yeler, H. B., & Tüfekçi, S. (2018). CHİA TOHUMU KULLANILARAK ZENGİNLEŞTİRİLEN GALETALARIN BAZI KİMYASAL VE FİZİKSEL ÖZELLİKLERİ. Food and Health, 4(2), 140-146. https://doi.org/10.3153/FH18014
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