Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

Abstract

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical  properties, integrating it into pan bread  may be  beneficial  to  human  health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate  compositions  of the pan bread were investigated in this study by partially replacing  wheat  flour (WF) with  CHIA  seeds  powder  (CSP) at  levels  of  3  percent, 6  percent, 9 percent, and 12 percent. The addition of CSP to pan bread  improved  the mineral content of the bread. With  only  a minor depreciation in bread  quality, CSP could  partially replace  WF  72 percent extraction in pan bread, increasing its nutritional value in terms of  fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan  bread   control. When compared  to  pan bread  without  CSP, the CSP  mixture  increased the mineral  content, essential  amino  acid  content, and nutritional   properties.