Physico-chemical, nutritional and sensing characteristics of bread with addition of linseed grains

• Grant number: 05/04222-1
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2007
• End date: October 31, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Neila Camargo de Moura
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The food of industry has offered to the consumer many options for acquisition of breads, between these they are the enriched breads and the integrals. The linseed is a functional seed that comes if detaching for the presence of Omega-3, soluble fiber and protein, however its consumption is small due to lack of habit and also for scarcity of information of the consumers. The objective of the study will be to elaborate breads with addition of grains of linseed in the concentrations of 3%, 6% and 9% and to compare them with the control. Analyses of centesimal composition will be carried through, fat acid , phytic acid, total phenolic composites; physical analyses of volume, texture, color; test of acceptance in bakery and test of carried through Quantitative Descriptive Analysis with trained cloth provers. For the statistical analysis they will be used softwares SAS and Compusense Five. With the gotten data a nutricional label will be elaborated. With this expects to improve the nutricional quality of the bread and also to stimulate the consumption of linseed. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MOURA, Neila Camargo de. Physico-chemical, nutritional and sensory characteristics of flax seed wheat bread (Linum usitatissimum). 2008. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.