Improvement of fatty acid profile in breads supplemented with chestnut, pumpkin, and rosehip flours

Petya Ivanova, Denka Zlateva, Rosen Chochkov, Dana Stefanova

Abstract: The study investigated the effect of supplementation of the flours of chestnut, pumpkin seed, and rosehip on the quantity of some fatty acids of the wheat bread. The bread samples were prepared with non-traditional flours added in amounts of 5 and 10%. The flours were assayed for total protein, carbohydrates, lipids, dietary fibers, and reducing sugars. Based on the content of proteins, lipids and carbohydrates, the caloric value of each of the non-traditional flours used was calculated. Pumpkin seed flour has the highest protein and lipid contents (58% proteins, compared to 11.5% for the control wheat flour, and 11% lipids, compared to 1.4% for the control wheat flour, respectively), while chestnut and rosehip flours have a lower protein content than the control flour (7% and 2.2 %, respectively). No differences were observed in total carbohydrate content in wheat and chestnut flours (70.8% and 71.5%), and pumpkin seed and rosehip flours (33.8% and 39.4%). Caloric value results showed that higher caloric value have the flours with a higher content of total lipids. The content of palmitic and stearic fatty acids is the highest in the bread made from 100% wheat flour, and with an increase in the quantity of non-traditional flour added, their amount in the breads significantly decreases. Oleic acid content is the highest in breads supplemented with 5 and 10% chestnut flour, but linolenic acid content is the highest in breads supplemented with 5 and 10% rosehip flour, and arachidonic acid content is the highest in breads supplemented with 5 and 10% pumpkin seed flour. The content of linoleic acid in all tested breads, except for the one made from 100% wheat flour, was the same. Of all the studied unsaturated fatty acids, their content in bread
made from 100% wheat flour has the lowest values.

Keywords: bread; chestnut flour; fatty acids; pumpkin seed flour; rosehip flour

Date published: 2023-10-20