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An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour.
Food Res Int. 2022 04; 154:110999.FR

Abstract

Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed. Therefore, the aim of the present study was to integrate instrumental and sensory techniques for assessing liking, softness, and emotions related to GFB based on rice flour (RF) and bean flour (BF). Results shows that common BF increases the ash, protein, and dietary fiber content of bread. The RF and BF blend improves dough thermomechanical properties, bread volume, instrumental texture properties and acceptability, as well as being the formulation indicated by consumers as presenting ideal softness, all of which subsequently correlated with positive food-related emotions, based on a facial emojis list. Thus, a RF and BF blend is a valuable ingredient producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a gluten-free diet. This research highlights promising predictors able to correlate dough parameters, as well as physical properties of bread with the sensory quality of GFB; this could be helpful to food scientists and producers to conduct extensive sensory and consumer research regarding both commercial and experimental GFB to establish whether those products meet consumer expectations, showing the relevance of continuing studies.

Authors+Show Affiliations

Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, Department of Food Engineering and Technology. Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil.Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences. Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil. Electronic address: vanessa.capriles@unifesp.br.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

35337589

Citation

Aguiar, Etiene V., et al. "An Integrated Instrumental and Sensory Techniques for Assessing Liking, Softness and Emotional Related of Gluten-free Bread Based On Blended Rice and Bean Flour." Food Research International (Ottawa, Ont.), vol. 154, 2022, p. 110999.
Aguiar EV, Santos FG, Faggian L, et al. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Res Int. 2022;154:110999.
Aguiar, E. V., Santos, F. G., Faggian, L., da Silveira Araujo, M. B., Araújo, V. A., Conti, A. C., & Capriles, V. D. (2022). An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Research International (Ottawa, Ont.), 154, 110999. https://doi.org/10.1016/j.foodres.2022.110999
Aguiar EV, et al. An Integrated Instrumental and Sensory Techniques for Assessing Liking, Softness and Emotional Related of Gluten-free Bread Based On Blended Rice and Bean Flour. Food Res Int. 2022;154:110999. PubMed PMID: 35337589.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. AU - Aguiar,Etiene V, AU - Santos,Fernanda G, AU - Faggian,Letícia, AU - da Silveira Araujo,Marielle Batista, AU - Araújo,Vitória Alves, AU - Conti,Ana Carolina, AU - Capriles,Vanessa D, Y1 - 2022/02/15/ PY - 2021/07/29/received PY - 2022/01/05/revised PY - 2022/01/24/accepted PY - 2022/3/26/entrez PY - 2022/3/27/pubmed PY - 2022/4/8/medline KW - Acceptability KW - Face emojis KW - Food texture KW - Food-related emotions KW - Gluten-free KW - Just-About-Right KW - Mixolab SP - 110999 EP - 110999 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 154 N2 - Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed. Therefore, the aim of the present study was to integrate instrumental and sensory techniques for assessing liking, softness, and emotions related to GFB based on rice flour (RF) and bean flour (BF). Results shows that common BF increases the ash, protein, and dietary fiber content of bread. The RF and BF blend improves dough thermomechanical properties, bread volume, instrumental texture properties and acceptability, as well as being the formulation indicated by consumers as presenting ideal softness, all of which subsequently correlated with positive food-related emotions, based on a facial emojis list. Thus, a RF and BF blend is a valuable ingredient producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a gluten-free diet. This research highlights promising predictors able to correlate dough parameters, as well as physical properties of bread with the sensory quality of GFB; this could be helpful to food scientists and producers to conduct extensive sensory and consumer research regarding both commercial and experimental GFB to establish whether those products meet consumer expectations, showing the relevance of continuing studies. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/35337589/An_integrated_instrumental_and_sensory_techniques_for_assessing_liking_softness_and_emotional_related_of_gluten_free_bread_based_on_blended_rice_and_bean_flour_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(22)00056-4 DB - PRIME DP - Unbound Medicine ER -