Using Simplex Centroid Mixture Design to Study the Effect of Chia Seeds, Sesame Seeds, and Flaxseed Powders on the Production of Saj Bread.

Abstract

Individuals are showing increasing interest in adopting a healthy lifestyle, which is consequently reflected in their desire to obtain food that is rich in fiber and antioxidants. This research aimed to study the effect of using powders from seeds (chia CS, sesame SS, and flaxseed FS) on the sensory acceptance of Saj bread produced using wheat flour and a mixture of this ingredients in the ratio of 95:5. A Simplex Centroid Mixture Design was employed to assess the degree of sensory acceptance, followed by rheological tests on the dough and chemical analysis of the resulting bread.

The optimal values for the seed powders in the flour mixture used for producing Saj bread, were found to be 1.146% CS, 3.091% SS, and 0.762% FS. According to this mixture, the theoretical sensory scores were as follows: color 8.03, aroma 8.38, texture 8.07, taste 8.18, and overall acceptance 8.21. In contrast, the experimental scores were: color 8.00, aroma 8.30, texture 8.10, taste 8.20, and overall acceptance 8.20.

When determining the rheological properties of the dough based on these ratios, an improvement in most Mixolab values was observed compared to the control sample. Additionally, an increase in protein, lipid, phenolic content, and antioxidant capacity was noted in the produced bread.