Development and sensory evaluation of gluten-free pizza dough, source of fiber and added with psyllium

• Autor(a) principal: Silva, Natália Aparecida Barbosa da
• Data de Publicação: 2019
• Outros Autores: Silva, Jucimara Costa, Silva, Sabrina Luiza dos Reis, Gonçalves, Aline Cristina Arruda, Silva , Washington Azevêdo da, Pires , Christiano Vieira, Trombete, Felipe Machado
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Caderno de Ciências Agrárias (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/ccaufmg/article/view/15975
• topic: Panificação; Fibra alimentar; Inhame; Colocasia esculenta; Gluten free; Bakery; Dietary fiber; Colocasia esculenta; Gluten-free

The demand of Brazilian consumers for healthier bakery products with nutritional claims, such as source of fiber, has increased in recent years, also allowing to add greater commercial value to such products. Gluten-free products are developed to serve the celiac disease population as well as consumers who do not have food restrictions but choose to consume gluten-free products by associating them with healthier food. This work aimed to study the viability of the production of gluten-free and source of fiber pizza dough, added with psyllium, developed with rice flour and yam paste. The dough added of psyllium fibers were compared to the control sample and evaluated for sensory acceptance by the hedonic scale and purchase intention. To characterize the products developed, physicochemical analyzes, nutritional composition and instrumental texture were  evaluated. It was found that the addition of psyllium fibers increased the extensibility of the dough (p <0,05) and also increased the firmness of the pre-baked disks with higher psyllium content (p <0,05). The formulation with the higher concentration of psyllium presented the requirements to be marketed in Brazil with the claim “source of fibers”, being viable its production on a larger scale, both for public celiac and consumers who prefer gluten-free diets.