Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

Abstract Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of breads were evaluated. The results showed that the protein content of the protein concentrate (79.56%) increased significantly compared with the defatted chia flour (32.52%). The results of antioxidant activity of chia protein hydrolyzate showed that at 0.50 and 1.0 mg of hydrolyzate/mL showed the highest values of activity by the DPPH method (66.09 and 65.43%). However, the chia protein hydrolyzate at 0.5 mg/mL presented the highest activity with a value of 83.74% by ABTS method. The reducing power results indicated that the hydrolyzate showed a dose-dependent relation since an increase from 0.50 to 2.00 mg/mL resulted in a significant increasing from 0.380 to 0.881 in absorbance. The addition of chia hydrolyzate resulted in good technological characteristics and antioxidant properties, in both breads. The breads with 3 mg of chia hydrolyzate/g flour had good sensory characteristics, which were not lower than those of the control breads.摘要 本研究对添加奇亚（Salvia hispânica L.）蛋白水解物的小麦面包与大米面包的生物活性、工艺特性及感官品质展开了系统评价。实验以1、3、5 mg水解物/g面粉的添加量将奇亚蛋白水解物加入面包体系。本研究检测了面包的比体积、总评分、面包芯硬度、色泽、感官指标及抗氧化活性。结果显示，奇亚蛋白浓缩物的蛋白质含量（79.56%）显著高于脱脂奇亚面粉（32.52%）。奇亚蛋白水解物的抗氧化活性检测结果表明，当水解物浓度为0.50和1.0 mg/mL时，DPPH法测得的抗氧化活性达到峰值，分别为66.09%和65.43%；而采用ABTS法检测时，0.5 mg/mL的奇亚蛋白水解物抗氧化活性最高，可达83.74%。还原力检测结果显示，该水解物的抗氧化活性呈剂量依赖关系：当浓度从0.50 mg/mL提升至2.00 mg/mL时，吸光度值从0.380显著升高至0.881。在两类面包中添加奇亚水解物均可赋予其良好的工艺特性与抗氧化性能；其中添加3 mg奇亚水解物/g面粉的面包拥有优异的感官品质，其评分不低于对照组面包。