SENSORY ANALYSIS OF GLUTEN-FREE AND CASEIN-FREE BREAD MADE FROM RICE FLOUR AND COCONUT MILK

• Autor(a) principal: BERGAMO, LUCIMARA
• Data de Publicação: 2017
• Outros Autores: MARINHO, VIRGÍNIA ISADORA SIQUEIRA, FRANÇA, DÉBORA VERZA DE CARVALHO, LIMA, ALAÍSA ALVES DE OLIVEIRA
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: UNINGÁ Review
• Texto Completo: https://revista.uninga.br/uningareviews/article/view/122
• topic: Análise sensorial. Farinha sem glúten. Dieta sem caseína. Doença celíaca; Sensory analysis. Gluten-free flour. Casein-free diet. Celiac disease.

A strong current trend is the production of food for people who need special diets, such as the celiac. The present study aimed to develop a formulation of bread without gluten and casein-free (SGSC), in three variations, and assess the acceptance of the general public as regards its sensory characteristics. 3 SGSC breads were prepared: A, B and C, with rice flour and cassava starch sour as substitutes for wheat flour, coconut extract to replace the milk, and the ingredients carrot, banana and pumpkin in A, B and C, respectively. The sensory method used was the hedonic scale Affective structured in nine points. The aspects assessed were general acceptance, flavour, aroma, color, texture, preference and intention. The results were submitted to analysis of variance (ANOVA) using the 5% significance level and the Tukey test for comparison of means. B and C samples showed higher notes about general acceptance, taste and texture. The sample C was the most preferred and along with sample B presented the greatest intention. It was concluded that the elaborate formulations represent great food options in cases where restriction of gluten or casein diet.