Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
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2018
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Fratelli, Camilly [UNIFESP]
Muniz, Denise Garcia [UNIFESP]
Santos, Fernanda Garcia dos [UNIFESP]
Capriles, Vanessa Dias [UNIFESP]
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A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. The results show that the P and W interactions improve the bread quality by yielding a better loaf volume, softer crumbs, and improved bread appearance and enhancing the sensory acceptability scores. The optimum formulation (desirability of 0.89) was prepared with 2.86% P and 82.14% W, increasing the dietary fibre content from 2.5% in the control formulation to 4.0%. The results also show that it is possible to add 17.14% P and 117.86% W to obtain an acceptable GFB with nearly a four-fold increase in the fibre content and a 33% decrease in the glycemic response compared to that of the control formulation.
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Journal Of Functional Foods. Amsterdam, v. 42, p. 339-345, 2018.