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Makokha MP, Muliro PS, Ngoda PN, Ghemoh CJ, Subramanian S, Xavier C, Ochieng BO, Ekesi S, Tanga CM. Unravelling the nutritional and health benefits of wheat bread enriched with meat powder from laying hen fed diet with insect ( Hermetia illucens) meal. Heliyon 2023; 9:e20506. [PMID: 37810857 PMCID: PMC10551561 DOI: 10.1016/j.heliyon.2023.e20506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 10/10/2023] Open
Abstract
Wheat bread is among stable foods that are nutritionally imbalanced, thus enrichment is crucial. We evaluated the nutritional impact of high-valued wheat bread enriched with varying levels of meat powder from hen fed diet with insect (Hermetia illucens)-based meal. Crude protein and ash in bread increased with increasing inclusion of meat powder. Limiting amino acids like lysine and threonine in enriched bread products increased by 3.0-4.5 and 1.8-3.1-folds, respectively. Omega 3 fatty acids were significantly enhanced in bread fortified with meat powder. Vitamins (retinol, nicotinic acid, and pantothenic acid) were significantly increased in supplemented bread products. Iron, zinc, and calcium increased by 1.1, 1.2 and 3.0-folds in enriched bread with 30% meat powder. Colour, flavour and overall acceptability of breads prepared with 25 and 30% meat powder were highly ranked. Our findings demonstrate that meat powder (i.e., from hen fed insect-based diets) enrichment would provide added health and nutritional benefits to bread products without having adverse effects on any functional or sensory properties. Thus, this could be a novel strategy and trend for improving bread products, that might generate increasing demand for a healthier consumer-oriented lifestyle.
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Affiliation(s)
- Marcasy P. Makokha
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Patrick S. Muliro
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Peninah N. Ngoda
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), 25535-00603, Lavington, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Brian O. Ochieng
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
- Department of Dairy and Food Science and Technology, Egerton University, 536-20115, Njoro, Nakuru, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), 30772-00100, Nairobi, Kenya
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Vera-Cespedes N, Muñoz LA, Rincón MÁ, Haros CM. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods 2023; 12:3013. [PMID: 37628012 PMCID: PMC10453379 DOI: 10.3390/foods12163013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds' origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds.
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Affiliation(s)
- Natalia Vera-Cespedes
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spanish Council for Scientific Research (CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;
- Laboratorio de Ciencias de los Alimentos, Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330546, CP, Chile
| | - Loreto A. Muñoz
- Laboratorio de Ciencias de los Alimentos, Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330546, CP, Chile
| | - Miguel Ángel Rincón
- Department of Agronomy, Food Technology Division, University of Almería, La Cañada de San Urbano s/n, 04120 Almería, Spain;
- Institute of Nutrition and Food Technology, University of Chile, El Líbano 5524, Macul, Santiago 7830490, CP, Chile
| | - Claudia M. Haros
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spanish Council for Scientific Research (CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;
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Yu D, Zhu L, Gao M, Yin Z, Zhang Z, Zhu L, Zhan X. A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota. Foods 2023; 12:2847. [PMID: 37569116 PMCID: PMC10418403 DOI: 10.3390/foods12152847] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/24/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Cereals are one of the most important foods on which human beings rely to sustain basic life activities and are closely related to human health. This study investigated the effects of different steamed buns on intestinal microbiota. Three steamed buns were prepared using refined flour (RF), 1:1 mixed flour (MF), and whole wheat flour (WF). In vitro digestion simulations were conducted using a bionic gastrointestinal reactor (BGR) to examine their influence on intestinal microbiota. The results showed that at 0.5% addition, butyric acid and short-chain fatty acids in WF were significantly different from those in RF and MF (p < 0.05). WF also promoted the proliferation of beneficial microbiota, such as Megamonas and Subdoligranulum. At 0.5%, 1.0%, and 1.5% additions of WF, acetic acid and short-chain fatty acids at 1.5% WF increased by 1167.5% and 11.4% from 0.5% WF, respectively, and by 20.2% and 7.6% from 1.0% WF, respectively. WF also promoted the proliferation of Bifidobacterium, Lactobacillus, and Bacteroides and inhibited the growth of pathogenic microbiota, such as Streptococcus, Enterococcus, and Klebsiella. These findings support the consumption of whole cereals and offer insights into the development of new functional foods derived from wheat.
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Affiliation(s)
- Dan Yu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Li Zhu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
- A & F Biotech. Ltd., Burnaby, BC V5A 3P6, Canada
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Zhongwei Yin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Zijian Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Ling Zhu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
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Bartkiene E, Rimsa A, Zokaityte E, Starkute V, Mockus E, Cernauskas D, Rocha JM, Klupsaite D. Changes in the Physicochemical Properties of Chia ( Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile. Foods 2023; 12:foods12112093. [PMID: 37297338 DOI: 10.3390/foods12112093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/17/2023] [Accepted: 05/20/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Arnoldas Rimsa
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Darius Cernauskas
- Food Institute, Kaunas University of Technology, Radvilenu Road 19, LT-50254 Kaunas, Lithuania
| | - João Miguel Rocha
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Dega V, Barbhai MD. Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review. Front Nutr 2023; 10:1162462. [PMID: 37153914 PMCID: PMC10160467 DOI: 10.3389/fnut.2023.1162462] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/27/2023] [Indexed: 05/10/2023] Open
Abstract
Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists' attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.
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Health-promoting approaches of the use of chia seeds. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023] Open
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Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts. Molecules 2023; 28:molecules28062728. [PMID: 36985699 PMCID: PMC10056211 DOI: 10.3390/molecules28062728] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/14/2023] [Accepted: 03/15/2023] [Indexed: 03/22/2023] Open
Abstract
The purpose of this study was to evaluate the phytochemical profiles of the seeds, sprouts, leaves, flowers, roots and herb of Salvia hispanica and to demonstrate their significant contribution to antioxidant and antimicrobial activities. Applied methods were: HPLC-DAD coupled with post-column derivatization with ABTS reagent, untargeted metabolomics performed by LC-Q-Orbitrap HRMS, and two-fold micro-dilution broth method, which involved suspending a solution of tested compounds dissolved in DMSO in Mueller–Hinton broth for bacteria or Mueller–Hinton broth with 2% glucose for fungi. Metabolomic profiling using LC-Q-Orbitrap HRMS used in this study yielded the identification and preliminary characterization of one hundred fifteen compounds. The dominant class of compounds was terpenoids (31 compounds), followed by flavonoids (21 compounds), phenolic acids and derivatives (19 compounds), organic acids (16 compounds) and others (fatty acids, sugars and unidentified compounds). The organic and phenolic acids were the most abundant classes in terms of total peak area, with distribution depending on the plant raw materials obtained from S. hispanica. The main compound among this class for all types of extracts was rosmarinic acid which was proven to be the most abundant for antioxidant potential. All tested extracts exhibited considerable antibacterial and antifungal activity. The strongest bioactivity was found in leaf extracts, which presented bactericidal activity against Gram-positive bacteria (S. aureus, S. epidermidis, M. luteus and E. faecalis). The work represents the first compendium of knowledge comparing different S. hispanica plant raw materials in terms of the profile of biologically active metabolites and their contribution to antioxidant, antimicrobial and antifungal activity.
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Goksen G, Demir D, Dhama K, Kumar M, Shao P, Xie F, Echegaray N, Lorenzo JM. Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications. Int J Biol Macromol 2023; 230:123146. [PMID: 36610576 DOI: 10.1016/j.ijbiomac.2023.123146] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/05/2022] [Accepted: 01/01/2023] [Indexed: 01/05/2023]
Abstract
Current trends are shifting away from using synthetic compounds in favor of discovering new natural component sources that will allow them to create goods that are healthful, environmentally friendly, sustainable, and profitable. The food industry, in light of these trends, has opted to look for safe natural ingredients that will allow the production of low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries have attempted to apply natural ingredients to address the challenges related to biomaterials more efficiently than synthetic ingredients. Against this background, plant mucilage has proven to be a polysaccharide with excellent health features and technological properties, useful for both food and biomedical applications. Many studies have shown that its inclusion in different food matrices improves the quality of the products obtained under appropriate reformulations. At the same time, plant mucilage has been indicated to be a very interesting matrix in biomedical field especially tissue engineering applications since it has been emerged to favor tissue regeneration with its highly biocompatible structure. This concise review discusses the most recent advances of the applications of plant mucilage in different foods as well as its recent use in biomedical field. In this context, firstly, a general definition of mucilage was made and information about plant-based mucilage, which is frequently used, about the plant parts they are found in, their content and how they are obtained are presented. Then, the use of mucilage in the food industry including bakery products, meat emulsions, fermented dairy products, ice cream, and other foods is presented with case studies. Afterwards, the use of plant mucilage in the biomedical field, which has attracted attention in recent years, especially in applications with tissue engineering approach such as scaffolds for tissue regeneration, wound dressings, drug delivery systems and pharmaceutical industry was evaluated.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Didem Demir
- Department of Chemistry and Chemical Process Technologies, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, 243122 Bareilly, Uttar Pradesh, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa ( Chenopodium quinoa Willd). Foods 2023; 12:foods12020389. [PMID: 36673480 PMCID: PMC9857664 DOI: 10.3390/foods12020389] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/18/2023] Open
Abstract
The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponification and soaking reduced the number of minerals and the nutritional content. Germination of the seeds was carried out in the desaponified samples. The nutritional values, phytase activity, and phytic acid content of quinoa were measured after 6 h of soaking and then at 4 and 7 days during germination plus 7 days of refrigerated storage (4 °C). Germination increased the fibre and protein content as well as the iron, zinc, and calcium content. Germination significantly increased the phytase activity in all varieties and decreased the phytic acid content. The phytic acid content decreased during germination from 32 to 74%. Refrigerated storage had no significant effect on most of the factors studied. Germination boosts nutritional content and phytase activity while decreasing phytic acid content. Germination can be a simple method to reduce phytic acid in quinoa and may also improve the nutritional quality of this pseudocereal with the potential for use in functional foods and vegetarian diets.
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Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides. Nutrients 2023; 15:nu15020351. [PMID: 36678223 PMCID: PMC9864886 DOI: 10.3390/nu15020351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.
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Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 USA
| | - Nitya Sharma
- Food Customization Research Lab Centre for Rural Development and Technology New Delhi 110016 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
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Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9673074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement at 0, 25, 50, and 100%, respectively. The addition of CSF increased the total proteins, fats, and mineral contents. However, cake volume, uniformity, and symmetry were lowered significantly (
) at an elevated level (5% and 7%) of CSF. Similarly, the cake depicted relatively higher textural hardness, springiness, cohesiveness, and chewiness upon addition of CSF. The higher substitution of CSF resulted in darker crust and crumb with lower sensory acceptability by the panelists, though the 3% CSF addition did not compromise the cake acceptance. Nonetheless, there were a significant rise in total phenolics and better antioxidant activity with CSF, measured as free radical scavenging activity. Most importantly, a massive rise in unsaturated fatty acids (ω-3, ω-6) and the simultaneous decline in total cholesterol were detected with increasing substitution of CSF.
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Sánchez‐Madrigal MÁ, Quintero‐Ramos A, Meléndez‐Pizarro CO, Soto‐Dagnino MA, Tobías‐Espinoza JL, Neder‐Suárez D, Paraguay‐Delgado F. Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Miguel Ángel Sánchez‐Madrigal
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Armando Quintero‐Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Carmen O. Meléndez‐Pizarro
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - María Aurora Soto‐Dagnino
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Jazmín L. Tobías‐Espinoza
- Universidad Autónoma de Chihuahua, Facultad de Enfermería y Nutriología. Circuito Universitario s/n, Campus Universidad # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - David Neder‐Suárez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Francisco Paraguay‐Delgado
- Centro de Investigación en Materiales Avanzados S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua Chihuahua, Chihuahua, C.P. 31109 México
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Motyka S, Koc K, Ekiert H, Blicharska E, Czarnek K, Szopa A. The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds). Molecules 2022; 27:molecules27041207. [PMID: 35208997 PMCID: PMC8877361 DOI: 10.3390/molecules27041207] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 01/11/2023] Open
Abstract
Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses. The valuable biological properties of chia seeds are related to their rich chemical composition, with particularly high content of polyunsaturated fatty acids, essential amino acids, polyphenols, as well as vitamins and bioelements. The available scientific literature indicates the cardioprotective, hypotensive, antidiabetic, and antiatherosclerotic effects of this raw material. In addition, studies based on in vitro assays and animal and human models have proven that chia seeds are characterized by neuroprotective, hepatoprotective, anti-inflammatory, and antioxidant properties. These properties indicate a valuable role of chia in the prevention of civilization diseases. Chia seeds are increasingly popular in functional food and cosmetic and pharmaceutical industries. That is attributed not only to their desirable chemical composition and biological activity but also to their high availability. Nevertheless, S. hispanica is also the object of specific biotechnological studies aimed at elaboration of micropropagation protocols of this plant species.
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Affiliation(s)
- Sara Motyka
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Katarzyna Koc
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Halina Ekiert
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Eliza Blicharska
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a St., 20-093 Lublin, Poland
- Correspondence: (E.B.); (A.S.); Tel.: +48-814487182 (E.B.); +48-126205430 (A.S.)
| | - Katarzyna Czarnek
- Institute of Health Sciences, Faculty of Science and Health Sciences in Lublin, The John Paul II Catholic University of Lublin, ul. Konstantynów 1 H, 20-708 Lublin, Poland;
| | - Agnieszka Szopa
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
- Correspondence: (E.B.); (A.S.); Tel.: +48-814487182 (E.B.); +48-126205430 (A.S.)
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Quality Assessment of Wheat Bread Incorporating Chia Seeds. Foods 2021; 10:foods10102376. [PMID: 34681425 PMCID: PMC8535167 DOI: 10.3390/foods10102376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/28/2021] [Accepted: 09/30/2021] [Indexed: 11/26/2022] Open
Abstract
The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the following texture parameters were measured: hardness, cohesion, chewiness and elasticity. The contents of crude fat, crude fiber, total protein, total ash and the total content of polyphenols were assessed to characterize the nutritive value of the bread. The breads with 1% addition of chia (1%CHw, 1%CHg) were characterized by the highest volume of loaves, which increased by at least 8.6% compared to the control bread (C), while in the case of 5% chia, the loaf volume depended on the form of seeds (better results were obtained with whole seeds). Substituting wheat flour with 1% chia seeds (whole or ground) resulted in a significant increase in nutritional value. For potential bread manufacturers, from a technological and economic point of view, replacing wheat flour with whole chia seeds at 1% (w/w) is most advantageous, compared to 5% (w/w).
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Villanueva-Lazo A, la Paz SMD, Rodriguez-Martin NM, Millan F, Carrera C, Pedroche JJ, Millan-Linares MDC. Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates. Foods 2021; 10:2297. [PMID: 34681347 PMCID: PMC8534758 DOI: 10.3390/foods10102297] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 02/07/2023] Open
Abstract
Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.
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Affiliation(s)
- Alvaro Villanueva-Lazo
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Avenida Dotor Fedriani 3, 41071 Seville, Spain;
| | - Noelia Maria Rodriguez-Martin
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Francisco Millan
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Cecilio Carrera
- Department of Chemical Engineering, Universidad de Sevilla, Calle Profesor Garcia Gonzalez 1, 41012 Seville, Spain;
| | - Justo Javier Pedroche
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
| | - Maria del Carmen Millan-Linares
- Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain; (A.V.-L.); (N.M.R.-M.); (F.M.); (J.J.P.)
- Cell Biology Unit, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, Spain
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Selma-Gracia R, Megušar P, Haros CM, Laparra Llopis JM. Immunonutritional Bioactives from Chenopodium quinoa and Salvia hispanica L. Flour Positively Modulate Insulin Resistance and Preserve Alterations in Peripheral Myeloid Population. Nutrients 2021; 13:nu13051537. [PMID: 34063252 PMCID: PMC8147494 DOI: 10.3390/nu13051537] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/28/2021] [Accepted: 04/29/2021] [Indexed: 12/31/2022] Open
Abstract
Innate immunity plays a determinant role in high fat diet (HFD)-induced insulin resistance. This study compares the effects of immunonutritional bioactives from Chenopodium quinoa (WQ) or Salvia hispanica L. (Ch) when used to partially replace wheat flour (WB) into bread formulations. These flours were chosen to condition starch and lipid content in the products as well as because their immunonutritional activity. To be administered with different bread formulations, HFD-fed C57BL/6J mice were distributed in different groups: (i) wild type, (ii) displaying inherited disturbances in glucose homeostasis, and (iii) displaying dietary iron-mediated impairment of the innate immune TLR4/TRAM/TRIF pathway. We analyze the effects of the products on glycaemia and insulin resistance (HOMA-IR), plasmatic triglycerides, intestinal and hepatic gene expression and variations of myeloid (MY), and lymphoid (LY) cells population in peripheral blood. Our results show that feeding animals with WQ and Ch formulations influenced the expression of lipogenic and coronary risk markers, thus attaining a better control of hepatic lipid accumulation. WQ and Ch products also improved glucose homeostasis compared to WB, normalizing the HOMA-IR in animals with an altered glucose and lipid metabolism. These positive effects were associated with positive variations in the peripheral myeloid cells population.
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Affiliation(s)
- Raquel Selma-Gracia
- Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de, Canto Blanco, n°8, 28049 Madrid, Spain; (R.S.-G.); (P.M.)
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, Paterna, 46980 Valencia, Spain;
| | - Polona Megušar
- Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de, Canto Blanco, n°8, 28049 Madrid, Spain; (R.S.-G.); (P.M.)
- Department of Food Science, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Claudia Monika Haros
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, Paterna, 46980 Valencia, Spain;
| | - José Moisés Laparra Llopis
- Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de, Canto Blanco, n°8, 28049 Madrid, Spain; (R.S.-G.); (P.M.)
- Correspondence:
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Alwosais EZM, Al-Ozairi E, Zafar TA, Alkandari S. Chia seed ( Salvia hispanica L.) supplementation to the diet of adults with type 2 diabetes improved systolic blood pressure: A randomized controlled trial. Nutr Health 2021; 27:181-189. [PMID: 33530854 DOI: 10.1177/0260106020981819] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND Functional food ingredients, such as dietary fiber, long-chain polyunsaturated fatty acids, and high-quality protein, have been shown to help control blood glucose concentration and lower high blood pressure (BP), as well as improving other cardiovascular disease risk factors. However, little research has assessed the impacts of consuming chia seeds, which are rich in these nutrients, on metabolic and physiological outcomes, and results are conflicting. AIM The study aimed to investigate the possible effects of chia seeds on fasting blood glucose, insulin, glycated hemoglobin, BP, lipid profile, body weight, and the inflammatory marker - high-sensitivity C-reactive protein - in people with type 2 diabetes (T2DM). METHODS Adults with T2DM (n = 42) were randomly assigned equally to the chia seed group, which consumed 40 g/day chia seeds for 12 weeks, or a control group, which did not consume any supplement. Blood samples were collected at baseline and after a 12-week intervention period to assess the study outcomes, such as glycemic control, BP, cardiovascular risk parameters including lipid profile, inflammatory marker, and body weight. RESULTS Adjusted for gender and baseline values, the chia seed group had systolic BP (SBP) significantly reduced compared to control [t (1) = 2.867, p = 0.007, η 2 p = 0.174]. No differences were observed in any other parameter tested in the chia seed or control group. CONCLUSIONS People with T2DM and hypertension, maintaining usual dietary consumption, physical activity pattern, and medications, had significantly reduced SBP compared to the control group when having consumed 40 g/d of chia seeds for 12 weeks.
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Miranda-Ramos KC, Haros CM. Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread. Foods 2020; 9:foods9121859. [PMID: 33322832 PMCID: PMC7764627 DOI: 10.3390/foods9121859] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 01/29/2023] Open
Abstract
With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).
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Affiliation(s)
- Karla Carmen Miranda-Ramos
- Faculty of Chemical Engineering, University of Guayaquil, Cdla. Universitaria Av. Delta y Av. Kennedy, Guayaquil 090514, Ecuador;
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
| | - Claudia Monika Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
- Correspondence: ; Tel.: +34-963-900-022; Fax: +34-963-636-301
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Kowalski S, Mikulec A, Pustkowiak H. Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/129015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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