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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

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 (11)
(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)
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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