Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours
Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour we...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Dietetics |
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| Online Access: | https://www.mdpi.com/2674-0311/2/4/26 |
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| author | Ricardo S. Aleman Jhunior Abrahan Marcia Fuentes Ajitesh Yadav Shirin Kazemzadeh Franklin Delcarca Mallerly Sarmientos Mehrdad Hasani-Azhdari Ismael Montero-Fernández |
| author_facet | Ricardo S. Aleman Jhunior Abrahan Marcia Fuentes Ajitesh Yadav Shirin Kazemzadeh Franklin Delcarca Mallerly Sarmientos Mehrdad Hasani-Azhdari Ismael Montero-Fernández |
| author_sort | Ricardo S. Aleman |
| collection | DOAJ |
| description | Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet. |
| first_indexed | 2024-03-08T20:51:14Z |
| format | Article |
| id | doaj.art-f1c3b08fbe0e49f28ffbe8fbfd94b4ca |
| institution | Directory Open Access Journal |
| issn | 2674-0311 |
| language | English |
| last_indexed | 2024-03-08T20:51:14Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dietetics |
| spelling | doaj.art-f1c3b08fbe0e49f28ffbe8fbfd94b4ca2023-12-22T14:03:22ZengMDPI AGDietetics2674-03112023-12-012435636510.3390/dietetics2040026Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel FloursRicardo S. Aleman0Jhunior Abrahan Marcia Fuentes1Ajitesh Yadav2Shirin Kazemzadeh3Franklin Delcarca4Mallerly Sarmientos5Mehrdad Hasani-Azhdari6Ismael Montero-Fernández7School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802, USAFaculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, HondurasDepartment of Food Science and Human Nutrition, Iowa State University, Ames Iowa, IA 50011, USADepartment of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USAFaculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, HondurasFaculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, HondurasDepartment of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj 31, IranDepartment of Plant Biology, Ecology and Earth Sciences, Faculty of Science, Universidad de Extremadura, 06080 Badajoz, SpainGluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet.https://www.mdpi.com/2674-0311/2/4/26teosintericegluten freebreadmixture designfiber |
| spellingShingle | Ricardo S. Aleman Jhunior Abrahan Marcia Fuentes Ajitesh Yadav Shirin Kazemzadeh Franklin Delcarca Mallerly Sarmientos Mehrdad Hasani-Azhdari Ismael Montero-Fernández Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours Dietetics teosinte rice gluten free bread mixture design fiber |
| title | Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours |
| title_full | Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours |
| title_fullStr | Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours |
| title_full_unstemmed | Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours |
| title_short | Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours |
| title_sort | impact of corn fiber on the physicochemical technological properties emotions purchase intent and sensory characteristics of gluten free bread with novel flours |
| topic | teosinte rice gluten free bread mixture design fiber |
| url | https://www.mdpi.com/2674-0311/2/4/26 |
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