Cargando…
Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design
The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954203/ https://www.ncbi.nlm.nih.gov/pubmed/35327270 http://dx.doi.org/10.3390/foods11060848 |
_version_ | 1784676036889280512 |
---|---|
author | Aguiar, Etiene Valéria Santos, Fernanda Garcia Centeno, Ana Carolina Ladeia Solera Capriles, Vanessa Dias |
author_facet | Aguiar, Etiene Valéria Santos, Fernanda Garcia Centeno, Ana Carolina Ladeia Solera Capriles, Vanessa Dias |
author_sort | Aguiar, Etiene Valéria |
collection | PubMed |
description | The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF. |
format | Online Article Text |
id | pubmed-8954203 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89542032022-03-26 Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design Aguiar, Etiene Valéria Santos, Fernanda Garcia Centeno, Ana Carolina Ladeia Solera Capriles, Vanessa Dias Foods Article The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF. MDPI 2022-03-16 /pmc/articles/PMC8954203/ /pubmed/35327270 http://dx.doi.org/10.3390/foods11060848 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Aguiar, Etiene Valéria Santos, Fernanda Garcia Centeno, Ana Carolina Ladeia Solera Capriles, Vanessa Dias Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
title | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
title_full | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
title_fullStr | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
title_full_unstemmed | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
title_short | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
title_sort | defining amaranth, buckwheat and quinoa flour levels in gluten-free bread: a simultaneous improvement on physical properties, acceptability and nutrient composition through mixture design |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954203/ https://www.ncbi.nlm.nih.gov/pubmed/35327270 http://dx.doi.org/10.3390/foods11060848 |
work_keys_str_mv | AT aguiaretienevaleria definingamaranthbuckwheatandquinoaflourlevelsinglutenfreebreadasimultaneousimprovementonphysicalpropertiesacceptabilityandnutrientcompositionthroughmixturedesign AT santosfernandagarcia definingamaranthbuckwheatandquinoaflourlevelsinglutenfreebreadasimultaneousimprovementonphysicalpropertiesacceptabilityandnutrientcompositionthroughmixturedesign AT centenoanacarolinaladeiasolera definingamaranthbuckwheatandquinoaflourlevelsinglutenfreebreadasimultaneousimprovementonphysicalpropertiesacceptabilityandnutrientcompositionthroughmixturedesign AT caprilesvanessadias definingamaranthbuckwheatandquinoaflourlevelsinglutenfreebreadasimultaneousimprovementonphysicalpropertiesacceptabilityandnutrientcompositionthroughmixturedesign |