Risk/Benefits of the use of chia, quinoa, sesame and flax seeds in bakery products. An update review
2023
Olombrada, Elena | Mesías, Marta | Morales, F. J. | European Commission | Comunidad de Madrid
In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations.
Mostrar más [+] Menos [-]This work was supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM)
Mostrar más [+] Menos [-]Peer reviewed
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Ciencia y Tecnología de Alimentos y Nutrición