However this was only observed for an increase in WCF concentration from 0 to 4.4 g/100 g flour mixture, and for the same HVF concentration, an increase in WCF from 4.4 g to approximately 25.6 g/100 g flour mixture showed no change in firmness. However, an increase in WCF from 25.5 to 30 g/100 g flour mixture resulted in an increase in firmness, possibly due to the interference of WCF on the alveoli structure (coarse crumb structure). The structure of a cake consists this website of air cells distributed throughout a food matrix, and

the ingredients influence the size and distribution of the air cells within the cake structure (Sozer et al., 2011), which can affect the texture. According to the results shown in Table 1, a gradual increase in firmness of the cake crumb can be seen with the increase in storage time. Firming of the crumb during storage is a common phenomenon (Ji, find more Zhu, Zhou & Qian, 2010). On storage days 1, 4 and 7 the firmness values ranged from 5.34 to 8.89, 7.05 to 10.29 and 7.82–12.56 N, respectively. Assays 1 and 6 showed an increase in firmness on storage day 7, despite the fact that these

assays presented no significant moisture loss during storage. The incorporation of WCF into the cake formulation improved the nutritional value of the product (Table 3). The optimal chia cake (containing 15 g WCF/100 g flour mixture and 20 g HVF/100 g flour mixture) presented a significant increase in the protein (7 g/100 g), lipids (31 g/100 g) and ash (19 g/100 g) contents

as compared to the control cake (0 g WCF/100 g flour mixture and 20 g HVF/100 g flour mixture). This increase may be due to the high contents of these nutrients in the WCF (Table 2) as discussed previously. With respect to the lipids, it is important to emphasize the improvement in the fatty acid profile of the optimal chia cake formulation (Table 3), which presented a decrease in saturated total fatty acids (5%) and mono saturated acids (9%) and an increase in polyunsaturated fatty acids (35%). The increase in polyunsaturated fatty acids was mainly due to the increase in the α-linolenic acid content (3238%), which either made the optimal chia cake a source of ω-3 fatty acids. Furthermore, an excellent omega-6/omega-3 ratio was observed in the optimal chia cake formulation (2.18/1), which was not found in the control cake. The cake produced with the addition of WCF showed good sensory acceptance. Although it presented lower scores than the control cake for the attributes of colour and flavour, the scores for texture were similar for both samples. In general, the cakes were well accepted by the consumers, with scores between 6 and 8 (“liked slightly” to “liked a lot”) for the sensory attributes studied. The results for purchasing intention varied between “maybe buy, maybe not buy” and “would certainly buy” for the product, showing no statistical difference between the formulations.