SciELO - Scientific Electronic Library Online

 
vol.30 issue140Using inulin in the formulation of non-fat goats´milk yogurtHistory of nutrition in argentina: birth, splendor and decline of the national institute of nutrition author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Diaeta

On-line version ISSN 1852-7337

Abstract

GARDA, María Rita et al. Role of the hydrocolloids of chia and flax seeds in the optimization of gluten free breads. Diaeta [online]. 2012, vol.30, n.140, pp.31-38. ISSN 1852-7337.

Introduction: the objective of this research was to develop and evaluate gluten free breads with partial addition of ground flax and chia seeds, whose mucilage provided beneficial effects, surpassing the rheological characteristics, life and nutritional profile of traditional breads for celiac. Materials and methods: an experimental study was carried out, mixed regarding time sequence. A standard formula was developed which was used as a control sample together with an experimental sample replacing 6% of the flour in equal parts of ground flax and chia seeds. Finally, the following was analyzed in both samples: the variables texture and water activity in a longitudinal way and the variables water loss during cooking, dough lifting, volume, bread density, chemical composition and transverse sensory characteristics. Results: measurements of water activity and texture tests showed that adding flax and chia seeds allowed the bread to remain fresh for more time. The dough of the modified bread achieved greater volume, lifting and elasticity. The chemical composition improved its profile due to the fiber aggregate and the relationship between lipids. All the sensory attributes evaluated had a higher acceptance with the bread with seeds. Conclusion: the modification of the original version of glutenfree bread, with the partial replacement of flours by ground flax and chia seeds, proves to be a feasible and efficient option, obtaining more delicious, long-lasting and healthy breads.

Keywords : Goat milk; Yogurt; Prebiotic; Inulin; Fat.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License