Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties

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dc.contributor.authorSandri, Luciana Teodoro Braz [UNIFESP]
dc.contributor.authorSantos, Fernanda Garcia dos [UNIFESP]
dc.contributor.authorFratelli, Camilly [UNIFESP]
dc.contributor.authorCapriles, Vanessa Dias [UNIFESP]
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2019-08-19T11:48:30Z
dc.date.available2019-08-19T11:48:30Z
dc.date.issued2017
dc.description.abstractIncreasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and response surface methodology were used to identify the proportions of potato starch, rice flour and whole chia flour to achieve the best physical properties and result in sensory-accepted products. The physical properties and visual appearance showed that whole chia flour alone is not suitable for bread production. Nevertheless, it is possible to add up to 14% whole chia flour to a rice flour-based gluten-free bread formulation while negligibly diminishing the loaf volume, crumb firmness and crumb moisture. The best formulations were prepared from rice flour blends with 5, 10, and 14% whole chia flour, which received overall acceptability scores of 8.7, 8.1 and 7.9 on a 10-cm scale, respectively, similar to those of their white gluten-free bread and wheat bread counterparts. Incorporating 5%-14% whole chia flour in the formulation increased the levels of ash, lipid, protein and dietary fiber compared to those of the white gluten-free bread.en
dc.description.affiliationUniv Fed São Paulo, Dept Biociencias, Campus Baixada Santista, Santos, SP, Brazil
dc.description.affiliationUnifespUniv Fed São Paulo, Dept Biociencias, Campus Baixada Santista, Santos, SP, Brazil
dc.description.provenanceMade available in DSpace on 2019-08-19T11:48:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2017. Added 1 bitstream(s) on 2019-09-03T14:09:08Z : No. of bitstreams: 1 WOS000413979400008.pdf: 559590 bytes, checksum: 0aa442659b8638dd9658f8cd7036aba5 (MD5)en
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIDFAPESP: 2012/17838-4
dc.format.extent1021-1028
dc.identifierhttps://dx.doi.org/10.1002/fsn3.495
dc.identifier.citationFood Science & Nutrition. Hoboken, v. 5, n. 5, p. 1021-1028, 2017.
dc.identifier.doi10.1002/fsn3.495
dc.identifier.fileWOS000413979400008.pdf
dc.identifier.issn2048-7177
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/51268
dc.identifier.wosWOS:000413979400008
dc.language.isoeng
dc.publisherWiley
dc.rightsAcesso aberto
dc.subjectChia seeden
dc.subjectMixture designen
dc.subjectPhysicochemical propertiesen
dc.subjectSensory analysisen
dc.titleDevelopment of gluten-free bread formulations containing whole chia flour with acceptable sensory propertiesen
dc.typeArtigo
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