Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

• Autor(a) principal: EWERLING,Marci
• Data de Publicação: 2020
• Outros Autores: STEINMACHER,Nádia Cristiane, SANTOS,Maristela Raupp dos, KALSCHNE,Daneysa Lahis, SOUZA,Nilson Evelázio de, ARCANJO,Flora Miranda, SOUZA,Aloisio Henrique Pereira de, RODRIGUES,Angela Claudia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500068
• topic: acceptance; Central Composite Rotatable Design; hydroxypropylmethylcellulose omega-3; Salvia hispanica L; xanthan gum

Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was employed in order to choose the ideal proportions of partially defatted chia flour (PDCF) (1.23 to 24.77%), hydroxypropylmethylcellulose gum (HPMC) (0.00 to 2.51%), and Xanthan gum (XG) (0.00 to 2.51%) in a mixed flour used in GFB. The responses evaluated in GFB were: total lipids, protein, ash, carbohydrate, and omega-3 content, specific volume, L*, a*, and b*. The sensory acceptance was also evaluated. PDCF was the variable with higher effects in nutritional aspects; in high levels PDFC increase the protein, ash, and omega-3 content and decrease carbohydrate content of GFB. Although PDCF addition in the higher proportions negatively influenced the color parameters - decrease L* and increase a* - the mixed flour with 20% of PDCF, 0.51% of HMPC and 0.51% of XG added to GFB, was the most accepted for overall acceptance.