Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

As part of this functional food covenant, the world is searching for new healthy products with ample quantities bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters enriched CSP, acids composition, proximate compositions were investigated in study by partially replacing wheat flour (WF) (CSP) at levels 3 percent, 6 9 12 percent. addition CSP improved content bread. With only a minor depreciation quality, could replace WF 72 percent extraction bread, increasing its nutritional value terms minerals. Sensorial evaluation revealed that supplemented up 12% was acceptable panelists, notable differences crumb texture, appearance, crust color, grain, taste, odor, overall acceptability compared control. When without mixture increased content, acid properties.