Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Detalhes bibliográficos
Autor(a) principal: FRANCO,Vilmara Araújo
Data de Publicação: 2020
Outros Autores: GARCIA,Lismaíra Gonçalves Caixeta, SILVA,Flávio Alves da
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=S0101-20612020000500088
Resumo: Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.
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spelling Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flourgluten intolerancecarboxymethylcellulosexanthan gumAbstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500088Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.05919info:eu-repo/semantics/openAccessFRANCO,Vilmara AraújoGARCIA,Lismaíra Gonçalves CaixetaSILVA,Flávio Alves daeng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500088Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
title Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
spellingShingle Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
FRANCO,Vilmara Araújo
gluten intolerance
carboxymethylcellulose
xanthan gum
title_short Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
title_full Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
title_fullStr Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
title_full_unstemmed Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
title_sort Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
author FRANCO,Vilmara Araújo
author_facet FRANCO,Vilmara Araújo
GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
author_role author
author2 GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
author2_role author
author
dc.contributor.author.fl_str_mv FRANCO,Vilmara Araújo
GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
dc.subject.por.fl_str_mv gluten intolerance
carboxymethylcellulose
xanthan gum
topic gluten intolerance
carboxymethylcellulose
xanthan gum
description Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500088
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500088
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.05919
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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