Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking
Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001795 |
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| author | Fernanda Garcia dos Santos Luciana Sandri Urszula Krupa-Kozak Vanessa Dias Capriles |
| author_facet | Fernanda Garcia dos Santos Luciana Sandri Urszula Krupa-Kozak Vanessa Dias Capriles |
| author_sort | Fernanda Garcia dos Santos |
| collection | DOAJ |
| description | Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB. |
| format | Article |
| id | doaj-art-cd0dfb166e884785aae15a36aec2bf4e |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-cd0dfb166e884785aae15a36aec2bf4e2024-12-18T08:53:51ZengElsevierFuture Foods2666-83352024-12-0110100475Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer likingFernanda Garcia dos Santos0Luciana Sandri1Urszula Krupa-Kozak2Vanessa Dias Capriles3Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, 11015-020, Santos, SP, BrazilLaboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, 11015-020, Santos, SP, BrazilInstitute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748, Olsztyn, PolandLaboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, 11015-020, Santos, SP, Brazil; Corresponding author.Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.http://www.sciencedirect.com/science/article/pii/S2666833524001795Salvia hispanica L.Gluten-freeBread qualitySensory analysisDietary fiber |
| spellingShingle | Fernanda Garcia dos Santos Luciana Sandri Urszula Krupa-Kozak Vanessa Dias Capriles Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking Future Foods Salvia hispanica L. Gluten-free Bread quality Sensory analysis Dietary fiber |
| title | Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking |
| title_full | Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking |
| title_fullStr | Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking |
| title_full_unstemmed | Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking |
| title_short | Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking |
| title_sort | partially defatted chia flour as a novel ingredient for gluten free breadmaking improving sustainability nutrition and consumer liking |
| topic | Salvia hispanica L. Gluten-free Bread quality Sensory analysis Dietary fiber |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524001795 |
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