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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...

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Autores principales: Laignier, Fernanda, Akutsu, Rita de Cássia de Almeida, de Lima, Bernardo Romão, Zandonadi, Renata Puppin, Raposo, António, Saraiva, Ariana, Botelho, Raquel Braz Assunção
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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