Quality Analysis of Chia Seed Bread and Its Effect on the Glycemic Index.

Abstract

Foods with a low glycemic index have been linked to a variety of health benefits. Similarly, due to its high nutritional content, chia-based food products are becoming more popular on the market. The purpose of the research was to develop a high-quality fiber-enriched cereal bread with good fat (omega-3), protein, and a low Glycemic Index (GI) in a healthy human body. In our experiment, chia flour was used to fortify bread. The bread sample's proximate analysis, bioactive compounds, sensory evaluation, and GI value were determined. The value of amino acid of chia seed is also determined. With the addition of chia flour, the bread's crude fiber, crude protein, fat, and ash content gradually increased, with 20 percent chia bread having the highest values of 5.63 percent, 15.80 percent, 4.5 percent, and 3.10 percent, respectively, and control bread having the lowest values of 0.31 percent, 14.39 percent, 1.8 percent, and 2.10 percent, respectively. The sensory examination of bread revealed significant differences in crust, shape, interior texture appearance, or general acceptance, however, the aroma and flavor of the bread samples differed considerably from the control bread. The taste of 20 percent chia substitute bread received a low score of 6.85 and was significantly different from control bread (p<0.05). The GI values of the chia sample bread were reduced by 15% (p<0.05) and 20% (p<0.05), respectively. The average GI values for Control, 10%, 15%, and 20% chia substitution bread were 60.11, 49.31., 44.72, and 38.89, respectively. With the addition of chia flour (10% to 20%) to the bread sample, the Glycemic Index dropped from 18 percent to 35 percent. When compared to chia-untreated food, the bread made with chia flour was determined to be nutritionally superior