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Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations

Grant number: 12/17838-4
Support type:Research Grants - Young Investigators Grants
Duration: January 01, 2013 - December 31, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Vanessa Dias Capriles
Grantee:Vanessa Dias Capriles
Home Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
Assoc. researchers:José Alfredo Gomes Arêas
Associated grant(s):21/06643-7 - Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies, AP.JP2
20/16688-5 - Gluten-free bread with functional properties, low glycemic response and high acceptability, and its producing method, AP.PAPI
17/10843-6 - Multi-user equipment approved in grant 2012/17838-4: Mixolab2 - Chopin technologies, AP.EMU
Associated scholarship(s):16/01505-7 - Pseudocereal-based gluten-free bread: Innovation for development of products with good technological, sensory and nutritional quality, BP.MS
15/00440-6 - Study of the interaction between inulin and water to optimize gluten-free dough and bread properties, BP.MS
14/21132-5 - Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-free breads, BP.MS
13/16846-6 - Mixture design of whole sorghum flour, rice flour and potato starch for gluten-free bread production, BP.IC
13/16850-3 - Use of emulsifiers to prolong the shelf life of gluten-free bread, BP.IC

Abstract

The evidence that celiac disease is the most common food intolerance in the world is driving an increasing demand for gluten-free products. However, gluten is a structure-building protein essential for formulating baked goods. Therefore, obtaining gluten-free bread (GFB) is a technological challenge. This project aims to develop GFB with high technological, nutritional and sensory quality in order to contribute to improve celiac patient's nutrition, health and quality of life. For this purpose, three approaches will be adopted singly or in combination, by applying experimental design techniques. 1) The mixture design will be used to define the ideal proportions of alternative flour that maximizes the GFB quality. Factorial design will be used to 2) Assess the effects of the gel obtained by interactions between different levels of soluble fiber and water in batters and GFB properties and 3) Induce the formation of protein aggregates by cross-linking reactions catalyzed by transglutaminase and evaluate their effects on the batter and GFB characteristics. The response surface methodology will be used for simultaneous optimization of technological, nutritional and sensory properties as well as the shelf life of GFB. This research will colaborate to the gluten-free baking technology by indicating new approaches which allows improvement of the structure, texture, acceptability, nutritive value and shelf life of GFB, in order to contribute to the expansion and diversification of gluten-free market, improving celiac patient's access to high quality gluten-free products. (AU)

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Scientific publications (14)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
AGUIAR, V, ETIENE; SANTOS, FERNANDA G.; CENTENO, ANA CAROLINA L. S.; CAPRILES, VANESSA D. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Research International, v. 150, n. A DEC 2021. Web of Science Citations: 0.
SANTOS, FERNANDA G.; FRATELLI, CAMILLY; MUNIZ, DENISE G.; CAPRILES, VANESSA D. The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, v. 26, DEC 2021. Web of Science Citations: 0.
CENTENO, ANA CAROLINA L.; AGUIAR, ETIENE; SANTOS, FERNANDA; QUEIROZ, VALERIA; CONTI-SILVA, ANA; KRUPA-KOZAK, URSZULA; CAPRILES, VANESSA. Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread-A Factorial Design Approach. APPLIED SCIENCES-BASEL, v. 11, n. 17 SEP 2021. Web of Science Citations: 0.
SANTOS, FERNANDA G.; AGUIAR, V, ETIENE; BRAGA, ANNA RAFAELA C.; ALENCAR, NATALIA M. M.; ROSELL, CRISTINA M.; CAPRILES, VANESSA D. An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. FOOD PACKAGING AND SHELF LIFE, v. 28, JUN 2021. Web of Science Citations: 2.
DRUB, TAINA FERNANDES; DOS SANTOS, FERNANDA GARCIA; CENTENO, ANA CAROLINA LADEIA SOLERA; CAPRILES, VANESSA DIAS. Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, v. 23, APR 2021. Web of Science Citations: 0.
SANTOS, FERNANDA G.; AGUIAR, ETIENE V.; ROSELL, CRISTINA M.; CAPRILES, VANESSA D. Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes. FOOD HYDROCOLLOIDS, v. 113, APR 2021. Web of Science Citations: 7.
SANTOS, FERNANDA G.; CAPRILES, VANESSA D. Relationships between dough thermomechanical parameters and physical and sensory properties of gluten-free bread texture during storage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, MAR 2021. Web of Science Citations: 1.
SANTOS, FERNANDA G.; AGUIAR, V, ETIENE; CENTENO, ANA CAROLINA L. S.; ROSELL, CRISTINA M.; CAPRILES, VANESSA D. Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 134, DEC 2020. Web of Science Citations: 2.
FRATELLI, CAMILLY; MUNIZ, DENISE G.; SANTOS, FERNANDA G.; CAPRILES, VANESSA D. Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. Journal of Functional Foods, v. 42, p. 339-345, MAR 2018. Web of Science Citations: 6.
SANTOS, FERNANDA G.; FRATELLI, CAMILLY; MUNIZ, DENISE G.; CAPRILES, VANESSA D. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. Journal of Food Science, v. 83, n. 1, p. 188-197, JAN 2018. Web of Science Citations: 4.
SANDRI, LUCIANA T. B.; SANTOS, FERNANDA G.; FRATELLI, CAMILLY; CAPRILES, VANESSA D. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties. FOOD SCIENCE & NUTRITION, v. 5, n. 5, p. 1021-1028, SEP 2017. Web of Science Citations: 13.
CAPRILES, VANESSA D.; DOS SANTOS, FERNANDA G.; AREAS, JOSE ALFREDO G. Gluten-free breadmaking: Improving nutritional and bioactive compounds. JOURNAL OF CEREAL SCIENCE, v. 67, p. 83-91, JAN 2016. Web of Science Citations: 24.
CAPRILES, V. D.; AREAS, J. A. G. Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies. FOOD & FUNCTION, v. 7, n. 3, p. 1266-1272, 2016. Web of Science Citations: 13.
CAPRILES, VANESSA D.; AREAS, JOSE ALFREDO G. Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 13, n. 5, p. 871-890, SEP 2014. Web of Science Citations: 66.

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