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Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
Food Sci Nutr. 2017 09; 5(5):1021-1028.FS

Abstract

Increasing 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.

Authors+Show Affiliations

Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil.Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil.Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil.Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28948020

Citation

Sandri, Luciana T B., et al. "Development of Gluten-free Bread Formulations Containing Whole Chia Flour With Acceptable Sensory Properties." Food Science & Nutrition, vol. 5, no. 5, 2017, pp. 1021-1028.
Sandri LTB, Santos FG, Fratelli C, et al. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties. Food Sci Nutr. 2017;5(5):1021-1028.
Sandri, L. T. B., Santos, F. G., Fratelli, C., & Capriles, V. D. (2017). Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties. Food Science & Nutrition, 5(5), 1021-1028. https://doi.org/10.1002/fsn3.495
Sandri LTB, et al. Development of Gluten-free Bread Formulations Containing Whole Chia Flour With Acceptable Sensory Properties. Food Sci Nutr. 2017;5(5):1021-1028. PubMed PMID: 28948020.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties. AU - Sandri,Luciana T B, AU - Santos,Fernanda G, AU - Fratelli,Camilly, AU - Capriles,Vanessa D, Y1 - 2017/06/26/ PY - 2017/03/22/received PY - 2017/05/12/revised PY - 2017/05/22/accepted PY - 2017/9/27/entrez PY - 2017/9/28/pubmed PY - 2017/9/28/medline KW - Chia seed KW - Mixture design KW - Physicochemical properties KW - Sensory analysis SP - 1021 EP - 1028 JF - Food science & nutrition JO - Food Sci Nutr VL - 5 IS - 5 N2 - Increasing 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. SN - 2048-7177 UR - https://www.unboundmedicine.com/medline/citation/28948020/Development_of_gluten_free_bread_formulations_containing_whole_chia_flour_with_acceptable_sensory_properties_ L2 - https://doi.org/10.1002/fsn3.495 DB - PRIME DP - Unbound Medicine ER -
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