Tags

Type your tag names separated by a space and hit enter

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
Foods. 2022 Mar 16; 11(6)F

Abstract

The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB's physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF.

Authors+Show Affiliations

Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil.Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil.Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil.Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35327270

Citation

Aguiar, Etiene Valéria, et al. "Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: a Simultaneous Improvement On Physical Properties, Acceptability and Nutrient Composition Through Mixture Design." Foods (Basel, Switzerland), vol. 11, no. 6, 2022.
Aguiar EV, Santos FG, Centeno ACLS, et al. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods. 2022;11(6).
Aguiar, E. V., Santos, F. G., Centeno, A. C. L. S., & Capriles, V. D. (2022). Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods (Basel, Switzerland), 11(6). https://doi.org/10.3390/foods11060848
Aguiar EV, et al. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: a Simultaneous Improvement On Physical Properties, Acceptability and Nutrient Composition Through Mixture Design. Foods. 2022 Mar 16;11(6) PubMed PMID: 35327270.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. AU - Aguiar,Etiene Valéria, AU - Santos,Fernanda Garcia, AU - Centeno,Ana Carolina Ladeia Solera, AU - Capriles,Vanessa Dias, Y1 - 2022/03/16/ PY - 2022/02/12/received PY - 2022/03/10/revised PY - 2022/03/14/accepted PY - 2022/3/25/entrez PY - 2022/3/26/pubmed PY - 2022/3/26/medline KW - bread quality KW - gluten-free KW - multiple factor analysis KW - pseudocereals KW - response surface methodology KW - whole flour JF - Foods (Basel, Switzerland) JO - Foods VL - 11 IS - 6 N2 - The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB's physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/35327270/Defining_Amaranth_Buckwheat_and_Quinoa_Flour_Levels_in_Gluten_Free_Bread:_A_Simultaneous_Improvement_on_Physical_Properties_Acceptability_and_Nutrient_Composition_through_Mixture_Design_ L2 - https://www.mdpi.com/resolver?pii=foods11060848 DB - PRIME DP - Unbound Medicine ER -
Try the Free App:
Prime PubMed app for iOS iPhone iPad
Prime PubMed app for Android
Prime PubMed is provided
free to individuals by:
Unbound Medicine.