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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

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Author(s):
Santos, Fernanda G. [1] ; Aguiar, Etiene V. [1] ; Rosell, Cristina M. [2] ; Capriles, Vanessa D. [1]
Total Authors: 4
Affiliation:
[1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Baixada Santista Campus, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
[2] Inst Agrochem & Food Technol IATA CSIC, C Agustin Escardino 7, Valencia 46980 - Spain
Total Affiliations: 2
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 113, APR 2021.
Web of Science Citations: 7
Abstract

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal. (AU)

FAPESP's process: 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
Grantee:Vanessa Dias Capriles
Support Opportunities: Research Grants - Young Investigators Grants
FAPESP's process: 17/10843-6 - Multi-user equipment approved in grant 2012/17838-4: Mixolab2 - Chopin technologies
Grantee:Vanessa Dias Capriles
Support Opportunities: Multi-user Equipment Program