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Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread
This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9142108/ https://www.ncbi.nlm.nih.gov/pubmed/35626948 http://dx.doi.org/10.3390/foods11101379 |
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author | Laignier, Fernanda Akutsu, Rita de Cássia de Almeida de Lima, Bernardo Romão Zandonadi, Renata Puppin Raposo, António Saraiva, Ariana Botelho, Raquel Braz Assunção |
author_facet | Laignier, Fernanda Akutsu, Rita de Cássia de Almeida de Lima, Bernardo Romão Zandonadi, Renata Puppin Raposo, António Saraiva, Ariana Botelho, Raquel Braz Assunção |
author_sort | Laignier, Fernanda |
collection | PubMed |
description | This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of Konjac flour in a gluten-free bread formulation was tested in different proportions, 12.5%, 25%, 37.5%, and 50% of the flour content. The checking all-that-apply (CATA) was conducted with 110 panelists; among these, 43 were consumers of gluten-free bread. Sensory analysis was conducted using a 9-point hedonic scale for color, aroma, texture, flavor, appearance, and overall acceptability. The AK flour influenced the sensory characteristics of gluten-free bread. Bread with characteristics closer to those found in bread with gluten was the one with 12.5% of konjac flour for both the acceptability analysis as the attributes raised through a detailed CATA map. The control sample is located next to features like dry appearance, dry texture and grainy, dark color, and salty. Therefore, 12.5% AK gluten-free bread is closer to the characteristics of the control sample, such as light crust color, light crumb color, soft and moist texture, cohesion, and brightness. The bread with the highest percentage of overall consumer acceptance was 12.5% konjac with 93% and 96% acceptance among consumers and non-consumers of gluten-free bread, respectively. |
format | Online Article Text |
id | pubmed-9142108 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91421082022-05-28 Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread Laignier, Fernanda Akutsu, Rita de Cássia de Almeida de Lima, Bernardo Romão Zandonadi, Renata Puppin Raposo, António Saraiva, Ariana Botelho, Raquel Braz Assunção Foods Article This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of Konjac flour in a gluten-free bread formulation was tested in different proportions, 12.5%, 25%, 37.5%, and 50% of the flour content. The checking all-that-apply (CATA) was conducted with 110 panelists; among these, 43 were consumers of gluten-free bread. Sensory analysis was conducted using a 9-point hedonic scale for color, aroma, texture, flavor, appearance, and overall acceptability. The AK flour influenced the sensory characteristics of gluten-free bread. Bread with characteristics closer to those found in bread with gluten was the one with 12.5% of konjac flour for both the acceptability analysis as the attributes raised through a detailed CATA map. The control sample is located next to features like dry appearance, dry texture and grainy, dark color, and salty. Therefore, 12.5% AK gluten-free bread is closer to the characteristics of the control sample, such as light crust color, light crumb color, soft and moist texture, cohesion, and brightness. The bread with the highest percentage of overall consumer acceptance was 12.5% konjac with 93% and 96% acceptance among consumers and non-consumers of gluten-free bread, respectively. MDPI 2022-05-10 /pmc/articles/PMC9142108/ /pubmed/35626948 http://dx.doi.org/10.3390/foods11101379 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 Laignier, Fernanda Akutsu, Rita de Cássia de Almeida de Lima, Bernardo Romão Zandonadi, Renata Puppin Raposo, António Saraiva, Ariana Botelho, Raquel Braz Assunção Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread |
title | Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread |
title_full | Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread |
title_fullStr | Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread |
title_full_unstemmed | Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread |
title_short | Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread |
title_sort | amorphophallus konjac: sensory profile of this novel alternative flour on gluten-free bread |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9142108/ https://www.ncbi.nlm.nih.gov/pubmed/35626948 http://dx.doi.org/10.3390/foods11101379 |
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