This study investigated the effect of replacing wheat flour by whole. Amaranthus cruentus flour (up to 40 g/100 g) to evaluate its potential utility as a nutritious breadmaking ingredient. The incorporation of amaranth flour significantly increased protein, lipid, ash, dietary fibre and mineral contents. Breads with amaranth have significantly higher amounts of phytates and lower. myo-inositol phosphates, which could predict low mineral bioavailability at high levels of substitution (30-40 g/100 g). An increase in crumb hardness and elasticity was observed, and tristimulus colour values were significantly affected when the amaranth concentration was raised. Mineral contents, both micro- and macroelements, were increased significantly by the wheat flour substitution. Whole amaranth flour could be used as a partial replacement for wheat flour in bread formulations, increasing the product's nutritional value and raising dietary fibre, mineral and protein levels, with a significant slight depreciation in bread quality when used in proportions between 10 and 20 g/100 g. Thus, the inclusion of amaranth flour could be limited to a maximum proportion of 20 g/100 g, thereby maintaining both product quality as well as the nutritional benefit of this ingredient.This work was financially supported by projects AGL2006-09613/ALI, 200870I229, AGL2011-22669 and 2006PL0015 from the Ministry of Science and Innovation (MICINN), and PROMETEO/2012/064 from Generalitat Valenciana, Spain. The fellowship of J.M. Sanz Penella from MICINN is gratefully acknowledged.Peer Reviewe

Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%) was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage) and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content) and no effect on microbiological safety.

The purpose of the present work was to provide further information on how replacing wheat flour by whole quinoa flour (at 25 and 50g/100g of flour) affects bread performance and to assess its potential as a nutritious ingredient. Bread with quinoa resulted in a depreciation in quality in terms of loaf specific volume (from 4.48 to 3.46/2.63 cm3/g), crumb firmness (from 0.77 to 1.55/2.64 N) and acceptability (from 7.94 to 7.58/5.94). Quinoa increased the bread nutritional value, raising fibre (from 5.5 to 7.2 g/100g) and minerals (Ca from 0.35 to 1.28 mg/g, Fe from 17 to 34 ¿g/g, and Zn from 23 to 48 ¿g/g). The phytates were controlled by bifidobacterial phytase treatment during breadmaking (from 4.7 ¿mol/g to below the detection limit), which decreased phytate/mineral molar ratios to values lower than the threshold for inhibition of Fe and Zn absorption. Quinoa could partially replace wheat flour in bread, increasing its nutritional value in terms of dietary fibre, minerals, proteins of high biological value and healthy fats, with only a small depreciation in bread quality at 25g/100g of flour substitution. The high phytate contents were efficiently removed by phytase treatment and the breads were accepted by consumers.This work was financially supported by grants Consolider Fun-C-Food CSD2007-00063 and AGL2011-22669 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain.Peer Reviewe