Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

Autor(es)

Fratelli, Camilly ^[1] ; Muniz, Denise G. ^[1] ; Santos, Fernanda G. ^[1] ; Capriles, Vanessa D. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Paulo, Dept Biociencias, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Functional Foods; v. 42, p. 339-345, MAR 2018.
• Citações Web of Science: 6

Resumo

A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. The results show that the P and W interactions improve the bread quality by yielding a better loaf volume, softer crumbs, and improved bread appearance and enhancing the sensory acceptability scores. The optimum formulation (desirability of 0.89) was prepared with 2.86% P and 82.14% W, increasing the dietary fibre content from 2.5% in the control formulation to 4.0%. The results also show that it is possible to add 17.14% P and 117.86% W to obtain an acceptable GFB with nearly a four-fold increase in the fibre content and a 33% decrease in the glycemic response compared to that of the control formulation. (AU)

• Processo FAPESP: 12/17838-4 - Aplicações de técnicas de planejamento experimental e análise de superfície de resposta para a otimização das propriedades tecnológicas, nutricionais e sensoriais de formulações de pães sem glúten
• Beneficiário: Vanessa Dias Capriles
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores
• Processo FAPESP: 14/21132-5 - Efeito da adição de Psyllium (Plantago ovata) na qualidade e na resposta glicêmica de pães sem glúten
• Beneficiário: Camilly Fratelli Pereira
• Modalidade de apoio: Bolsas no Brasil - Mestrado