Addition of chia seed mucilage for reduction of fat content in bread and cakes

Sibele Santos Fernandes; Myriam de Las Mercedes Salas-Mellado

doi:10.1016/j.foodchem.2017.01.075

Addition of chia seed mucilage for reduction of fat content in bread and cakes

Food Chem. 2017 Jul 15:227:237-244. doi: 10.1016/j.foodchem.2017.01.075. Epub 2017 Jan 19.

Authors

Sibele Santos Fernandes¹, Myriam de Las Mercedes Salas-Mellado²

Affiliations

¹ Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil. Electronic address: sibelecti@hotmail.com.
² Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil.

PMID: 28274428
DOI: 10.1016/j.foodchem.2017.01.075

Abstract

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.

Keywords: Chia seed; Extraction; Fat replacement; Technological properties.

MeSH terms

Bread / analysis*
Fats / analysis*
Food Additives / analysis*
Salvia / chemistry*
Seeds / chemistry*

Substances

Fats
Food Additives