Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
| Autor: | Mirjana A. Demin, Jovanka Laličić-Petronijević, Lato Pezo, Biljana Rabrenović |
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| Rok vydání: | 2020 |
| Předmět: |
Salvia hispanica
Crackers General Chemical Engineering Cystine 01 natural sciences Industrial and Manufacturing Engineering Protein content Chia seeds chemistry.chemical_compound 0404 agricultural biotechnology food Extra virgin olive oil Food science Safety Risk Reliability and Quality Alpha-linolenic fatty acid 2. Zero hunger chemistry.chemical_classification Sensory evaluation 010401 analytical chemistry Fatty acid food and beverages 04 agricultural and veterinary sciences 040401 food science food.food 0104 chemical sciences chemistry Dietary fiber Food Science Olive oil |
| Zdroj: | Journal of Food Measurement and Characterization |
| Popis: | This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p lt 0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture. |
| Databáze: | OpenAIRE |
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