Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread-A Factorial Design Approach

Autor(es)

Centeno, Ana Carolina L. ^[1] ; Aguiar, Etiene ^[1] ; Santos, Fernanda ^[1] ; Queiroz, Valeria ^[2] ; Conti-Silva, Ana ^[3] ; Krupa-Kozak, Urszula ^[4] ; Capriles, Vanessa ^[1]

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Lab Food Technol & Nutr, Campus Baixada Santista, BR-11015020 Santos, SP - Brazil

^[2] Brazilian Agr Res Corp Embrapa Milho & Sorgo, BR-35701970 Sete Lagoas - Brazil

^[3] Sao Paulo State Univ, Inst Biosci, Dept Food Engn & Technol Humanities & Exact Sci I, Campus Sao Jose do Rio Preto, BR-15054000 Sao Jose Do Rio Preto - Brazil

^[4] Polish Acad Sci, Inst Anim Reprod & Food Res, Dept Chem & Biodynam Food, PL-10748 Olsztyn - Poland

• Tipo de documento: Artigo Científico
• Fonte: APPLIED SCIENCES-BASEL; v. 11, n. 17 SEP 2021.
• Citações Web of Science: 0

Resumo

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 2(2) factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking >= 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking >= 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet. (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: 19/15359-0 - Efeito do processamento culinário e industrial do sorgo: avaliando o potencial para a alimentação humana
• Beneficiário: Etiene Valéria de Aguiar
• Modalidade de apoio: Bolsas no Brasil - Doutorado