<i>Amorphophallus konjac</i>: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread

<i>Amorphophallus konjac</i>: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread

This study aimed to evaluate the sensory profile of gluten-free bread with <i>Amorphophallus konjac</i> (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analys...

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Bibliographic Details
Main Authors: Fernanda Laignier, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, Raquel Braz Assunção Botelho
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
check-all-that-apply (CATA)
glucomannan
hedonic scale
bread
gluten-free
Online Access:https://www.mdpi.com/2304-8158/11/10/1379

Internet

https://www.mdpi.com/2304-8158/11/10/1379

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