Changes in the Physicochemical Properties of Chia (

Area of Science:

• Food Science and Technology
• Microbiology
• Nutritional Science

Background:

• Chia seeds (CS) are nutrient-rich but can be further enhanced through fermentation.
• Lactiplantibacillus plantarum (Lp. plantarum) is a probiotic bacterium with potential benefits for food matrices.
• Wheat bread is a staple food where nutritional fortification is desirable.

Purpose of the Study:

• To investigate the impact of solid-state fermentation (SSF) and submerged fermentation (SMF) using Lp. plantarum on chia seed properties.
• To evaluate the effects of incorporating fermented chia seeds (FCS) into wheat bread on its quality, sensory profile, and acrylamide content.

Main Methods:

• Chia seeds were fermented using Lp. plantarum via SSF and SMF.
• Fermented chia seeds (FCS) and non-fermented chia seeds (NFCS) were incorporated into wheat bread at 10%, 20%, and 30% concentrations.
• Analyses included acidity, lactic acid bacteria counts, biogenic amines, fatty acids, volatile compounds, acrylamide, and sensory evaluation.

Main Results:

• Fermentation altered the fatty acid profile of chia seeds, increasing polyunsaturated fatty acids (PUFAs) and omega-3 (ω-3) while decreasing saturated fatty acids (SFAs).
• Wheat bread supplemented with FCS showed improved FA profiles, reduced acrylamide content (especially with 30% SSF FCS), and altered volatile compound profiles.
• Supplemented breads exhibited reduced specific volume and porosity, but SSF-enhanced breads had higher moisture and lower baking mass loss. Overall acceptance was lower than control but acceptable at 10-20% SMF FCS levels.

Conclusions:

• Lp. plantarum fermentation enhances the nutritional quality of chia seeds.
• Incorporating FCS into wheat bread can improve its fatty acid composition and significantly reduce acrylamide formation.
• Fermentation and inclusion levels of chia seeds impact bread quality and sensory attributes, offering a strategy for healthier bread formulations.