Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design
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-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/848 |
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| author | Etiene Valéria Aguiar Fernanda Garcia Santos Ana Carolina Ladeia Solera Centeno Vanessa Dias Capriles |
| author_facet | Etiene Valéria Aguiar Fernanda Garcia Santos Ana Carolina Ladeia Solera Centeno Vanessa Dias Capriles |
| author_sort | Etiene Valéria Aguiar |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T19:51:18Z |
| format | Article |
| id | doaj.art-86ca505923114bb5a1a4c57bb1ee4004 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:51:18Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-86ca505923114bb5a1a4c57bb1ee40042023-11-24T01:10:50ZengMDPI AGFoods2304-81582022-03-0111684810.3390/foods11060848Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture DesignEtiene Valéria Aguiar0Fernanda Garcia Santos1Ana Carolina Ladeia Solera Centeno2Vanessa Dias Capriles3Laboratory 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, BrazilLaboratory 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, BrazilLaboratory 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, BrazilLaboratory 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, BrazilThe 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.https://www.mdpi.com/2304-8158/11/6/848gluten-freepseudocerealswhole flourbread qualityresponse surface methodologymultiple factor analysis |
| spellingShingle | Etiene Valéria Aguiar Fernanda Garcia Santos Ana Carolina Ladeia Solera Centeno Vanessa Dias Capriles 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 gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis |
| title | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
| title_full | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
| title_fullStr | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
| title_full_unstemmed | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
| title_short | Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design |
| title_sort | defining amaranth buckwheat and quinoa flour levels in gluten free bread a simultaneous improvement on physical properties acceptability and nutrient composition through mixture design |
| topic | gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis |
| url | https://www.mdpi.com/2304-8158/11/6/848 |
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