Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Obtention of the Chia Expeller Protein Hydrolysate
2.3. Characterization of Hydrolysates
2.3.1. Determination of the Degree of Hydrolysis
2.3.2. Evaluation of Antioxidant Activity
2.3.3. Chemical and Techno-Functional Properties of the Chia Expeller Hydrolysates
2.4. Ingredients and Breadmaking Procedure
2.5. Technological and Physicochemical Parameters
2.5.1. Specific Volume Determination
2.5.2. Colour Analysis
2.5.3. Texture Profile Analysis
2.5.4. Sensory Evaluation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Enzymatic Hydrolysis of Chia Expeller Using Alcalase
3.2. Physicochemical and Techno-Functional Properties of the Chia Expeller Hydrolysates
3.3. Technological Parameters of the Fortified Breads Enriched with Functional Peptides Derived from the Chia Expeller
3.3.1. External Analysis: Crust Colour
3.3.2. Alveolate and Specific Volume Analysis
3.3.3. Texture Profile Analysis
3.3.4. Crumb Colour Analysis
3.4. Antioxidant Activity of Baked Breads Fortified with Chia Expeller Hydrolysates
3.5. Sensory Test: Consumer Acceptability of Selected Bread Fortified with Chia Expeller Hydrolysate (B10)
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Bread | SV (mL/g) | H (g) | A (g. sec) | R (%) | Co | S (%) | G | Ch |
---|---|---|---|---|---|---|---|---|
CB | 2.07 ± 0.04 | 2986.4 ± 936 | −0.90 ± 0.60 | 15.31 ± 2.34 | 0.44 ± 0.04 | 88.03 ± 2.48 | 1304.2 ± 357 | 1145.1 ± 306 |
B1 | 2.11 ± 0.03 | 2696.2 ± 546 | −0.83 ± 0.61 | 15.11 ± 1.24 | 0.44 ± 0.03 | 86.76 ± 2.95 | 1170.3 ± 194 | 1016.2 ± 175 |
B3 | 2.25 ± 0.06 b | 2478.5 ± 687 | −0.71 ± 0.61 | 15.71 ± 1.67 | 0.45 ± 0.03 | 87.87 ± 2.09 | 1116.6 ± 297 | 981.2 ± 261 |
B5 | 2.29 ± 0.08 b | 2197.4 ± 449 | −0.32 ± 0.57 | 18.89 ± 2.45 | 0.50 ± 0.04 | 88.51 ± 1.62 | 1086.2 ± 180 | 960.4 ± 154 |
B10 | 2.27 ± 0.05 b | 2160.9 ± 342 | −0.59 ± 0.62 | 19.16 ± 1.87 | 0.51 ± 0.02 | 91.05 ± 2.63 | 1102.1 ± 153 | 1003.0 ± 140 |
Bread Formulation | L*2 | a*2 | b*2 | h (°) | ΔE |
---|---|---|---|---|---|
CB | 73.26 ± 0.74 | 4.88 ± 0.39 | 27.33 ± 0.39 | 79.88 ± 0.65 | 0.92 |
B1 | 73.07 ± 0.50 | 4.13 ± 0.13 | 26.40 ± 0.59 | 81.11 ± 0.08 | 0.78 |
B3 | 73.54 ± 1.05 | 4.27 ± 0.10 | 26.41 ± 0.18 | 80.82 ± 0.15 | 1.07 |
B5 | 71.12 ± 1.19 | 4.68 ± 0.28 | 26.94 ± 0.33 | 80.15 ± 0.46 | 1.27 |
B10 | 69.39 ± 1.26 b | 4.58 ± 0.13 | 26.15 ± 0.29 | 80.07 ± 0.17 | 1.30 |
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Ozón, B.; Cotabarren, J.; Geier, F.R.; Kise, M.P.; García-Pardo, J.; Parisi, M.G.; Obregón, W.D. Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller. Foods 2023, 12, 3382. https://doi.org/10.3390/foods12183382
Ozón B, Cotabarren J, Geier FR, Kise MP, García-Pardo J, Parisi MG, Obregón WD. Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller. Foods. 2023; 12(18):3382. https://doi.org/10.3390/foods12183382
Chicago/Turabian StyleOzón, Brenda, Juliana Cotabarren, Florencia R. Geier, M. Paula Kise, Javier García-Pardo, Mónica G. Parisi, and W. David Obregón. 2023. "Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller" Foods 12, no. 18: 3382. https://doi.org/10.3390/foods12183382