Enrichment of the fatty acids profile of breads replaced with functional flours blends

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technologic...

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Detalles Bibliográficos
Autores principales: Osuna, Mariana Beatriz, Romero, Ana, Judis, María Alicia, Bértola, Nora Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/98146
https://ri.conicet.gov.ar/11336/57363
https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-98146
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
spellingShingle Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
Osuna, Mariana Beatriz
Romero, Ana
Judis, María Alicia
Bértola, Nora Cristina
Enrichment of the fatty acids profile of breads replaced with functional flours blends
topic_facet Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
description Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and to analyse the effect of their use on texture parameters, colour and technological characteristics of these products. Wheat flour (WF) was replaced with mixtures of soybean flour (SF), flaxseed flour (FF) and wheat bran (WB). A multilevel factorial design with 3 factors (FF, SF and WB) and 3 levels (0 g/Kg WF – 8 g/KgWF–16 g/Kg WF) were applied; being bread without flour replacement, the control sample. The content of saturated fatty acids (SFA) decreased with increasing concentration of FF, while the content of polyunsaturated fatty acids (PUFA) tended to increase at higher contents of SF and FF. The breads substituted with the highest concentration of FF in mixtures FF+SF or FF+WB showed the highest of n3 fatty acid content. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p<0.05). The samples with 16 g/kg FF+16 g/kg WB and with 16 g/Kg FF+8 g/Kg SF were selected for high content n3 and good specific volume. These breads presented harder crumb, less cohesiveness and more chewiness. Colour crumb was more reddish in bread with FF+WB, more yellowish in bread with FF+SF, and both lesser luminous than the control. Although these selected formulations provided breads with high content n3, their crumbs were darker and harder than wheat flour bread.
format Articulo
Articulo
author Osuna, Mariana Beatriz
Romero, Ana
Judis, María Alicia
Bértola, Nora Cristina
author_facet Osuna, Mariana Beatriz
Romero, Ana
Judis, María Alicia
Bértola, Nora Cristina
author_sort Osuna, Mariana Beatriz
title Enrichment of the fatty acids profile of breads replaced with functional flours blends
title_short Enrichment of the fatty acids profile of breads replaced with functional flours blends
title_full Enrichment of the fatty acids profile of breads replaced with functional flours blends
title_fullStr Enrichment of the fatty acids profile of breads replaced with functional flours blends
title_full_unstemmed Enrichment of the fatty acids profile of breads replaced with functional flours blends
title_sort enrichment of the fatty acids profile of breads replaced with functional flours blends
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/98146
https://ri.conicet.gov.ar/11336/57363
https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdf
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AT romeroana enrichmentofthefattyacidsprofileofbreadsreplacedwithfunctionalfloursblends
AT judismariaalicia enrichmentofthefattyacidsprofileofbreadsreplacedwithfunctionalfloursblends
AT bertolanoracristina enrichmentofthefattyacidsprofileofbreadsreplacedwithfunctionalfloursblends
bdutipo_str Repositorios
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