Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach.
Main Author: | |
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Publication Date: | 2021 |
Other Authors: | , , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Download full: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134068 https://doi.org/10.3390/app11178186 |
Summary: | 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 22 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. |
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Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach.Whole grainsSensory acceptanceMultiple factor analysisSorghum BicolorSorgoPãoGlútenFarinhaGluten-free foodsThis 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 22 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.ANA CAROLINA L. CENTENO, Universidade Federal de São Paulo; ETIENE AGUIAR, Universidade Federal de São Paulo; FERNANDA SANTOS, Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA CONTI-SILVA, Universidade Estadual Paulista; URSZULA KRUPA-KOZAK, Polish Academy of Sciences; VANESSA CAPRILES, Universidade Federal de São Paulo.CENTENO, A. C. L.AGUIAR, E.SANTOS, F.QUEIROZ, V. A. V.CONTI-SILVA, A.KRUPA-KOZAK, U.CAPRILES, V.2021-09-06T13:03:01Z2021-09-06T13:03:01Z2021-09-062021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleApplied Sciences, v. 11, 8186, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134068https://doi.org/10.3390/app11178186enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-09-06T13:03:09Zoai:www.alice.cnptia.embrapa.br:doc/1134068Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-09-06T13:03:09falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-09-06T13:03:09Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
title |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
spellingShingle |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. CENTENO, A. C. L. Whole grains Sensory acceptance Multiple factor analysis Sorghum Bicolor Sorgo Pão Glúten Farinha Gluten-free foods |
title_short |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
title_full |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
title_fullStr |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
title_full_unstemmed |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
title_sort |
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach. |
author |
CENTENO, A. C. L. |
author_facet |
CENTENO, A. C. L. AGUIAR, E. SANTOS, F. QUEIROZ, V. A. V. CONTI-SILVA, A. KRUPA-KOZAK, U. CAPRILES, V. |
author_role |
author |
author2 |
AGUIAR, E. SANTOS, F. QUEIROZ, V. A. V. CONTI-SILVA, A. KRUPA-KOZAK, U. CAPRILES, V. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
ANA CAROLINA L. CENTENO, Universidade Federal de São Paulo; ETIENE AGUIAR, Universidade Federal de São Paulo; FERNANDA SANTOS, Universidade Federal de São Paulo; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; ANA CONTI-SILVA, Universidade Estadual Paulista; URSZULA KRUPA-KOZAK, Polish Academy of Sciences; VANESSA CAPRILES, Universidade Federal de São Paulo. |
dc.contributor.author.fl_str_mv |
CENTENO, A. C. L. AGUIAR, E. SANTOS, F. QUEIROZ, V. A. V. CONTI-SILVA, A. KRUPA-KOZAK, U. CAPRILES, V. |
dc.subject.por.fl_str_mv |
Whole grains Sensory acceptance Multiple factor analysis Sorghum Bicolor Sorgo Pão Glúten Farinha Gluten-free foods |
topic |
Whole grains Sensory acceptance Multiple factor analysis Sorghum Bicolor Sorgo Pão Glúten Farinha Gluten-free foods |
description |
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 22 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-06T13:03:01Z 2021-09-06T13:03:01Z 2021-09-06 2021 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Applied Sciences, v. 11, 8186, 2021. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134068 https://doi.org/10.3390/app11178186 |
identifier_str_mv |
Applied Sciences, v. 11, 8186, 2021. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134068 https://doi.org/10.3390/app11178186 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
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Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503509234679808 |