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Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-free breads

Grant number: 14/21132-5
Support type:Scholarships in Brazil - Master
Effective date (Start): January 01, 2015
Effective date (End): May 31, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Vanessa Dias Capriles
Grantee:Camilly Fratelli Pereira
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

Despite the considerable advances made in recent decades, the development of Gluten-Free Bread (GFB) is still a challenge due to the key role of gluten in breadmaking, and in the structure, appearance, texture and shelf life of bread. Gluten-free products are usually made by using refined raw materials and therefore have low levels of dietary fiber and high glycemic response. Thus, new approaches are needed to improve the characteristics of GFB; also considering clinical aspects related to celiac disease, like the association with diabetes mellitus. Therefore, this project aims to simultaneously improve the technological, sensory and nutritional quality of GFB by the addition of soluble fiber psyllium to the formulation. The effects of psyllium addition in the dough properties and in the structure, texture, acceptability, composition and glycemic response of GFB will be assessed. Initially a central composite design with thirteen experimental formulations will be used, enabling the definition of psyllium and water levels in the formulation, considering the simultaneous optimization of the volume, the softness and the acceptability of GFB. The proximate composition and cost of optimized formulations will be evaluated and compared to a standard bread formulation and to a control GFB. Also, the effect of psyllium addition on glycemic response of GFB will be investigated by glycemic index determination. It is expected that the interaction between psyllium and water increases the viscosity and gas holding capacity of the dough, and improves the volume, the softness and the acceptability of GFB. It is also expected that the addition of psyllium results in GFB enriched with relevant dietary fiber content and reduced glycemic response. (AU)

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Scientific publications
(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)
FRATELLI, CAMILLY; SANTOS, FERNANDA GARCIA; MUNIZ, DENISE GARCIA; HABU, SASCHA; BRAGA, ANNA RAFAELA CAVALCANTE; CAPRILES, VANESSA DIAS. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread. FOODS, v. 10, n. 5 MAY 2021. Web of Science Citations: 0.
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.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.