Consumer perception of breads made with germinated rice flour and its nutritional and technological properties
Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001020 |
| _version_ | 1828120534564470784 |
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| author | Thauana Heberle Bianca Pio Ávila Lucas Ávila do Nascimento Márcia Arocha Gularte |
| author_facet | Thauana Heberle Bianca Pio Ávila Lucas Ávila do Nascimento Márcia Arocha Gularte |
| author_sort | Thauana Heberle |
| collection | DOAJ |
| description | Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-free bread made with germinated rice flour were analyzed. The cultivars IRGA 424 RI and IRGA 430 (Brazil, RS) rice varieties were used for this purpose. Germination was performed in the incubation oven BOD for 24 h and 48 h at 25°C. Of the flours, the proximate composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory proprieties, online consumer research and association of words were analyzed after bread production. The germination improves the nutritional, technological, and sensory aspects of bread and increases the protein content and starch digestibility. Bread made from the IRGA 430 variety with germination period of 24 h gave higher specific volume; the IRGA 424 RI variety with a germination period of 48 h showed higher values of Chewiness, Hardness, and Gumminess. In addition, the present study revealed that the results obtained using the word association method in conjunction with the rice flour and germinated grains consumption questionnaire and the market questionnaire reflect the perception of consumers and potential buyers of this type of food. |
| first_indexed | 2024-04-11T14:06:34Z |
| format | Article |
| id | doaj.art-0c1adeb4505c433d83b1826e77e4f196 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T14:06:34Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-0c1adeb4505c433d83b1826e77e4f1962022-12-22T04:19:50ZengElsevierApplied Food Research2772-50222022-12-0122100142Consumer perception of breads made with germinated rice flour and its nutritional and technological propertiesThauana Heberle0Bianca Pio Ávila1Lucas Ávila do Nascimento2Márcia Arocha Gularte3Corresponding author.; Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, BrazilDepartment of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, BrazilDepartment of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, BrazilDepartment of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, BrazilGluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-free bread made with germinated rice flour were analyzed. The cultivars IRGA 424 RI and IRGA 430 (Brazil, RS) rice varieties were used for this purpose. Germination was performed in the incubation oven BOD for 24 h and 48 h at 25°C. Of the flours, the proximate composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory proprieties, online consumer research and association of words were analyzed after bread production. The germination improves the nutritional, technological, and sensory aspects of bread and increases the protein content and starch digestibility. Bread made from the IRGA 430 variety with germination period of 24 h gave higher specific volume; the IRGA 424 RI variety with a germination period of 48 h showed higher values of Chewiness, Hardness, and Gumminess. In addition, the present study revealed that the results obtained using the word association method in conjunction with the rice flour and germinated grains consumption questionnaire and the market questionnaire reflect the perception of consumers and potential buyers of this type of food.http://www.sciencedirect.com/science/article/pii/S2772502222001020Gluten-freeSensoryTextureCrumbConsumption |
| spellingShingle | Thauana Heberle Bianca Pio Ávila Lucas Ávila do Nascimento Márcia Arocha Gularte Consumer perception of breads made with germinated rice flour and its nutritional and technological properties Applied Food Research Gluten-free Sensory Texture Crumb Consumption |
| title | Consumer perception of breads made with germinated rice flour and its nutritional and technological properties |
| title_full | Consumer perception of breads made with germinated rice flour and its nutritional and technological properties |
| title_fullStr | Consumer perception of breads made with germinated rice flour and its nutritional and technological properties |
| title_full_unstemmed | Consumer perception of breads made with germinated rice flour and its nutritional and technological properties |
| title_short | Consumer perception of breads made with germinated rice flour and its nutritional and technological properties |
| title_sort | consumer perception of breads made with germinated rice flour and its nutritional and technological properties |
| topic | Gluten-free Sensory Texture Crumb Consumption |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001020 |
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