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dc.contributor.author
Irigoytia, Karen Florencia  
dc.contributor.author
Parodi, Maria Belen  
dc.contributor.author
Esposito, Nancy Noemi  
dc.contributor.author
de Escalada Pla, Marina Francisca  
dc.contributor.author
Genevois, Carolina Elizabeth  
dc.date.available
2024-10-29T21:02:38Z  
dc.date.issued
2023-10  
dc.identifier.citation
Irigoytia, Karen Florencia; Parodi, Maria Belen; Esposito, Nancy Noemi; de Escalada Pla, Marina Francisca; Genevois, Carolina Elizabeth; Sensory profile of gluten-free breads based on alternative commercial flours; Multidisciplinary Digital Publishing Institute; Biology and Life Sciences Forum; 26; 1; 10-2023; 1-6  
dc.identifier.issn
2673-9976  
dc.identifier.uri
http://hdl.handle.net/11336/246752  
dc.description.abstract
Gluten-free breads (GFB) are based mainly on refined flours, being characterised by a poor nutritional profile. The use of alternative flours, rich in protein and dietary fibre in the design of GFB could improve either technological or nutritional properties. The objective of the study was to evaluate the global differences/similarities, and the overall acceptability of GFB formulated with alternative flours in regular consumers and with gluten-related disorders. A projective mapping and hedonic test were used to describe the sensory profile and to assess the liking of products in untrained panellists (N=34). GFB were formulated using a traditional recipe, where 20% of refined flours were replaced by: brown rice, rice bran, lupin, millet, carob, quinoa, sorghum, teff or buckwheat. The hydration level and fermentation time were previously optimised to maximise the GFB specific volume. The relationship between products and descriptors was analysed by a multiple factor analysis (MFA) using XLSTAT software. The results showed four different groups of GFB based on (1) carob which was described as acid, (2) millet as white crumb, (3) rice bran, sorghum, lupin and buckwheat as crumbly and smelly, and (4) teff, quinoa and brown rice as sweet, springy and crispy. GFB received a punctuation of 5.9-7.3 in a 9-point scale, being the GFB based on carob flour the less accepted (2.9±2.5). These flours could contribute to enhancing the nutritional profile and could be a useful tool for the food industry. GFB formulations should be optimised for improving the consumer acceptability according to the flour selected.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Multidisciplinary Digital Publishing Institute  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
GLUTEN-FREE BREAD  
dc.subject
ALTERNATIVE FLOURS  
dc.subject
SENSORY PROFILE  
dc.subject
CONSUMERS.  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Sensory profile of gluten-free breads based on alternative commercial flours  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2024-10-29T09:29:54Z  
dc.journal.volume
26  
dc.journal.number
1  
dc.journal.pagination
1-6  
dc.journal.pais
Suiza  
dc.journal.ciudad
Basel  
dc.description.fil
Fil: Irigoytia, Karen Florencia. Sede Concordia del Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios (sede Concordia del Ictaer) ; (conicet - Uner);  
dc.description.fil
Fil: Parodi, Maria Belen. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina  
dc.description.fil
Fil: Esposito, Nancy Noemi. Sede Concordia del Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios (sede Concordia del Ictaer) ; (conicet - Uner);  
dc.description.fil
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina  
dc.description.fil
Fil: Genevois, Carolina Elizabeth. Sede Concordia del Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios (sede Concordia del Ictaer) ; (conicet - Uner);  
dc.journal.title
Biology and Life Sciences Forum  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/search?q=Sensory+Profile+of+Gluten-Free+Breads+Based+on+Alternative+Commercial+Flours&journal=blsf