Effect of the addition of beans, chia and oatmeal on the nutritional and sensory characteristics of a bakery product

• Dolores Zambrano Universidad Laica Eloy Alfaro, of Manabí. Ecuador
• María Tapia Universidad Laica Eloy Alfaro, of Manabí. Ecuador
• Elizabeth Menendez Universidad Laica Eloy Alfaro, of Manabí. Ecuador
• Yasmina Barboza School of Medicine, School of Nutrition and Dietetics. University of Zulia, Maracaibo, Venezuela.

DOI: https://doi.org/10.5281/10436588

Keywords: Chia, oats, bean, bakery products, functional food

Abstract

The development of novel foods is a constant challenge for scientific research. That is why, the purpose of this research was to determine the effect of the addition of beans (Phaseolus vulgaris L), chia (Salvia hispánica L.), and oats (Avena sativa L)) on the nutritional and sensory characteristics of a bakery product (PPF) and to compare it with a control. Products were analyzed to determine by triplicate, the contents of protein, fat, fiber, moisture, ash and polyphenols. In addition to this, the level of liking was determined. The results showed significant differences (p>0.05) in the content of moisture, fat, fiber and polyphenols between the formulated product fortified and unfortified. There were no significant differences (p<0.05) in protein and dry matter content. The PPF contains 15.04% protein, fat 4.13, carbohydrate 58.21, crude fiber, 3.53, humidity 27.42 and 183.23% polyphenols. The taste was
the most accepted sensory parameter followed by texture and a very good acceptance, with an average
score of 100%. In conclusion, due to its acceptability, nutritional value and contents of bioactive
compounds could be used as an alternative to solve nutritional problems and health that affect the population.

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