Numerous studies have established that chia seeds can be included in food formulations as an additive that has a positive effect on technological properties and nutritional value. The authors studied the effect of chia seeds on the organoleptic parameters and nutritional value of a wheat baguette. The research objects used were chia seeds (Salvia hispanica L.) of the Siberian Izumrud variety; flour obtained as a result of grinding wheat grains of the Altaisksaya 70 variety, corresponding to flour of the highest grade. In the process, wheat flour was replaced with chia seeds and flour mixtures were obtained in the following proportions (by weight) 96:4; 92:8; 88:12; 84:16. The organoleptic parameters of the baguettes were determined by tasting (shape, surface, color, taste and aroma, crumb texture) on a 5-point scale. It is proved that the optimal ratio of replacing a part of wheat flour with chia seeds is 92:8. The inclusion of chia seeds in the recipe of baguettes in a dosage of 8% of the mass of flour in the dough increases the protein content by 9.61%, carbohydrates – by 1.49%. The fat content in the baguette also increases (2.16 times) compared to the control sample. When a part of the chia seed flour in a volume of 8% is included in the formulation of a wheat baguette, the sodium content increases by 0.15%, potassium – by 21.91%, calcium – by 192.33%, magnesium – by 155.29%, phosphorus – by 71.09%, iron – by 40.85%. The content of vitamin B1 increases by 21.21%, B2 – by 25%, PP – by 46.43%, there is a slight content of vitamin C (0.03 mg). The research resulted in recommendations for the inclusion of these baguettes for people with increased calorie requirements, including athletes, people with an active lifestyle, and people undergoing recovery periods.

Gerasimova Natalia S., Kozulina Natalia S., Yanova Marina A., Neshumaeva Nadezhda A., Bobrovsky Alexander V.

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