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

Autores
Osuna, Mariana Beatriz; Romero, Ana; Judis, Maria Alicia; Bertola, Nora Cristina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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. The 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.
Fil: Osuna, Mariana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina
Fil: Romero, Ana. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bertola, Nora Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
OMEGA-3 FATTY ACIDS
FUNCTIONAL BREADS
FLAXSEED
FLOURS MIXTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57363
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57363
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enrichment of the fatty acids profile of breads replaced with functional flours blendsOsuna, Mariana BeatrizRomero, AnaJudis, Maria AliciaBertola, Nora CristinaOMEGA-3 FATTY ACIDSFUNCTIONAL BREADSFLAXSEEDFLOURS MIXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Functional 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. The 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.Fil: Osuna, Mariana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; ArgentinaFil: Romero, Ana. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bertola, Nora Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaeSAT Publishing House2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57363Osuna, Mariana Beatriz; Romero, Ana; Judis, Maria Alicia; Bertola, Nora Cristina; Enrichment of the fatty acids profile of breads replaced with functional flours blends; eSAT Publishing House; International Journal of Research in Engineering and Technology; 5; 9; 9-2016; 224-2322321-73082319-1163CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdfinfo:eu-repo/semantics/altIdentifier/doi/10.15623/ijret.2016.0509036info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:22:59Zoai:ri.conicet.gov.ar:11336/57363instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:23:00.137CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enrichment of the fatty acids profile of breads replaced with functional flours blends
title Enrichment of the fatty acids profile of breads replaced with functional flours blends
spellingShingle Enrichment of the fatty acids profile of breads replaced with functional flours blends
Osuna, Mariana Beatriz
OMEGA-3 FATTY ACIDS
FUNCTIONAL BREADS
FLAXSEED
FLOURS MIXTURE
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
dc.creator.none.fl_str_mv Osuna, Mariana Beatriz
Romero, Ana
Judis, Maria Alicia
Bertola, Nora Cristina
author Osuna, Mariana Beatriz
author_facet Osuna, Mariana Beatriz
Romero, Ana
Judis, Maria Alicia
Bertola, Nora Cristina
author_role author
author2 Romero, Ana
Judis, Maria Alicia
Bertola, Nora Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv OMEGA-3 FATTY ACIDS
FUNCTIONAL BREADS
FLAXSEED
FLOURS MIXTURE
topic OMEGA-3 FATTY ACIDS
FUNCTIONAL BREADS
FLAXSEED
FLOURS MIXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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. The 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.
Fil: Osuna, Mariana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina
Fil: Romero, Ana. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral. Departamento de Ciencias Básicas y Aplicadas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bertola, Nora Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
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. The 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57363
Osuna, Mariana Beatriz; Romero, Ana; Judis, Maria Alicia; Bertola, Nora Cristina; Enrichment of the fatty acids profile of breads replaced with functional flours blends; eSAT Publishing House; International Journal of Research in Engineering and Technology; 5; 9; 9-2016; 224-232
2321-7308
2319-1163
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57363
identifier_str_mv Osuna, Mariana Beatriz; Romero, Ana; Judis, Maria Alicia; Bertola, Nora Cristina; Enrichment of the fatty acids profile of breads replaced with functional flours blends; eSAT Publishing House; International Journal of Research in Engineering and Technology; 5; 9; 9-2016; 224-232
2321-7308
2319-1163
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdf
info:eu-repo/semantics/altIdentifier/doi/10.15623/ijret.2016.0509036
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv eSAT Publishing House
publisher.none.fl_str_mv eSAT Publishing House
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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