October 7/Maringa, Brazil/Technology News Focus -- Scientists in Maringa, Brazil, recently compared the physicochemical characteristics of quinoa and flaxseed breads, as well as the products' sensory acceptance, color and texture.
"They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids," the researchers found. "Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread," wrote V.A.S. Calderelli and colleagues, Maringa State University.
The researchers concluded, "The quinoa bread was well accepted by the consumers, who expressed high interest in buying it."
Calderelli and colleagues published their study in Brazilian Archives of Biology and Technology ("Quinoa and Flaxseed: Potential Ingredients in the Production of Bread with Functional Quality." Brazilian Archives of Biology and Technology, 2010;53(4):981-986).
For additional information, contact G. Matioli, Maringa State University, Dept. of Farm & Farmacol, Av Colombo, BR-87020900 Maringa, PR, Brazil.
From the October 18, 2010, Prepared Foods E-dition