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

Autores
Osuna, Mariana Beatriz; Romero, Ana; Judis, María Alicia; Bértola, 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. 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/98146

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network_name_str SEDICI (UNLP)
spelling Enrichment of the fatty acids profile of breads replaced with functional flours blendsOsuna, Mariana BeatrizRomero, AnaJudis, María AliciaBértola, Nora CristinaQuímicaOmega-3 fatty acidsFunctional breadsFlaxseedFlours mixtureBread FormulationFunctional 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&lt;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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf224-232http://sedici.unlp.edu.ar/handle/10915/98146enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/57363info:eu-repo/semantics/altIdentifier/url/https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdfinfo:eu-repo/semantics/altIdentifier/issn/2319-1163info:eu-repo/semantics/altIdentifier/doi/10.15623/ijret.2016.0509036info:eu-repo/semantics/altIdentifier/hdl/11336/57363info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:12:09Zoai:sedici.unlp.edu.ar:10915/98146Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:12:09.576SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
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, María Alicia
Bértola, Nora Cristina
author Osuna, Mariana Beatriz
author_facet Osuna, Mariana Beatriz
Romero, Ana
Judis, María Alicia
Bértola, Nora Cristina
author_role author
author2 Romero, Ana
Judis, María Alicia
Bértola, Nora Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
topic Química
Omega-3 fatty acids
Functional breads
Flaxseed
Flours mixture
Bread Formulation
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. Specific volume of breads with the blends FF+SF and FF+WB showed no significant differences with control (p&lt;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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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&lt;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
Articulo
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://sedici.unlp.edu.ar/handle/10915/98146
url http://sedici.unlp.edu.ar/handle/10915/98146
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/57363
info:eu-repo/semantics/altIdentifier/url/https://ijret.org/volumes/2016v05/i09/IJRET20160509036.pdf
info:eu-repo/semantics/altIdentifier/issn/2319-1163
info:eu-repo/semantics/altIdentifier/doi/10.15623/ijret.2016.0509036
info:eu-repo/semantics/altIdentifier/hdl/11336/57363
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
224-232
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reponame_str SEDICI (UNLP)
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instname_str Universidad Nacional de La Plata
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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