Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

• Autor(a) principal: Calderelli,Valéria Alcântara Santos
• Data de Publicação: 2010
• Outros Autores: Benassi,Marta de Toledo, Visentainer,Jesuí Vergílio, Matioli,Graciette
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000400029
• topic: fatty acids; Chenopodium quinoa; Linum usitatissimum; functional food

The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.