ArticleFoods (Basel, Switzerland)2020
Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed, 46 citations in OpenAlex.
- Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Article
- Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries.Foods (Basel, Switzerland) · 2023Article
- A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota.Foods (Basel, Switzerland) · 2023Article
- Changes in the Physicochemical Properties of Chia (Foods (Basel, Switzerland) · 2023Article
- Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity ofMolecules (Basel, Switzerland) · 2023Article
- Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Foods (Basel, Switzerland) · 2023Article
- Review
- Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review.Frontiers in nutrition · 2023Review
- The Current State of Knowledge onMolecules (Basel, Switzerland) · 2022Review
- Quality Assessment of Wheat Bread Incorporating Chia Seeds.Foods (Basel, Switzerland) · 2021Article
- Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates.Foods (Basel, Switzerland) · 2021Article
- Immunonutritional Bioactives fromNutrients · 2021Article
- Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors at 3 institutions in 2 countries.
Funding
Abstract
Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1-6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.
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Registered trials
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