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Mixture design of whole sorghum flour, rice flour and potato starch for gluten-free bread production

Grant number: 13/16846-6
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): November 01, 2013
Effective date (End): December 31, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Vanessa Dias Capriles
Grantee:Beatriz Gutierres Costa
Home Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
Associated research grant:12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations, AP.JP

Abstract

For many decades celiac disease was considered rare. However, currently, due to better knowledge of the disease and the development of diagnostic techniques, celiac disease is considered one of the most common food intolerance in the world, reaching about 1% of the population. Celiac disease dos not have a cure and present as the only treatment the gluten-free diet, for life, to prevent a number of serious complications that can compromise the quality of life of celiac individuals. The changing perception of the prevalence of celiac disease is driving an increasing demand for gluten-free products, requiring the improvement of product quality and diversification. One approach to meet this demand is the use of alternative raw materials such as grain sorghum, a kind of gluten-free cereal, in gluten-free products formulation. This project aims to evaluate the effects of the interactions between mixtures of whole sorghum flour, rice flour and potato starch and define the ideal proportions proportions of these components that maximizes the nutritional value, physical properties and acceptability of gluten-free bread. A simplex centroid experimental design for ternary mixtures will be used, enabling the evaluation of the effects of rice flour (x1), potato starch (x2) and whole sorghum flour (x3), and their interactions in physical properties, acceptability and nutritional value of gluten-free breads. The response surface methodology will be used for simultaneous optimization of structure, texture, nutritional and sensorial properties of breads. Expected to obtain a gluten-free bread formulation with enhanced nutritional value and acceptability.

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