Aplicação de chia (Salvia hispanica) no processamento de pães visando o enriquecimento nutricional e funcional

Abstract

Increasingly consumers are seeking foods that, allied, have pleasant taste and bring health benefits. The consumption of functional foods has been gaining attention in the food diet in most families, because, besides being nutritious, provide many benefits to the body. Chia can be considered a functional food because it has high content of fiber, protein and polyunsaturated fatty acids, that act in the maintenance of the intestinal tract and prevents degenerative diseases and cancer. Bread is one of the most consumed foods worldwide, and often part of the day main meal of many people. Therefore, the introduction of new ingredients in formulations of breads is one way to add nutrients and features. The inclusion of chia in formulation of breads gives this features of functional food. The stability of these formulations with different forms of chia (seed and flour) and their proximal composition, characterized by physico-chemical analysis (moisture, ash, protein and lipid). The results demonstrated that chia has excellent qualities and can be used as an additional ingredient in many foods, adding nutritional and nutraceutical function.