Characterisation of gluten‐free breads made with sorghum, teff, and yacon flour using rapid sensory characterisation methodologies

SummaryIn this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread

AlJuhaimi,

Ahmed,

Özcan

et al. 2024

“…Cakes are widely accepted foods, and the choice of ingredients for the products developed was based on their being part of three subgroups of foods for particular purposes: foods for nutrient‐restricted diets (including carbohydrates, fats, proteins and sodium); foods for controlled intake of nutrients; and food for specific population groups (Anvisa, 1998). In addition to the already‐known benefits of gluten‐free and lactose‐free foods (Gorgônio et al ., 2011; Hager et al ., 2012; Valcárcel‐Yamani & Lannes, 2012; Dizlek & Ozer, 2016; Parzanese et al ., 2017; Singh et al ., 2018; Zhu, 2018; Barone et al ., 2020; Nespeca et al ., 2020; Oliveira et al ., 2020; Alvarez et al ., 2021; Goubgou et al ., 2021; Lebwohl & Rubio‐Tapia, 2021; Pelinson Tridapalli et al ., 2023), the use of stevia leaves has shown many benefits for human health, such as anti‐diabetic (Kujur et al ., 2010; Misra et al ., 2011; Singh & Dwivedi, 2014; Ruiz‐Ruiz et al ., 2015; Ahmad et al ., 2018; He et al ., 2019; Abdel‐Aal et al ., 2021); anti‐hypertension (Melis, 1995; Park & Cha, 2010; Orellana‐Paucar, 2023); renal function (Melis, 1995; Rizwan et al ., 2018); anti‐oxidant (Shukla et al ., 2012; Ruiz‐Ruiz et al ., 2015; Lahijanian et al ., 2023); and anti‐cancer (Chen et al ., 2018; Adilah Abd Rahman et al ., 2020; Martínez‐Rojo et al ., 2020; Iatridis et al ., 2022), among other studies.…”

Section: Introductionmentioning

confidence: 99%

Impact of replacing sugar withStevia rebaudianaBertoni leaves on the physical–chemical and sensory characteristics of gluten‐free and lactose‐free cake

Nespeca

Cardoso

Droval

et al. 2023

Self Cite

SummaryThis study evaluated the influence of replacing sugar with Stevia rebaudiana leaves on gluten‐ and lactose‐free cakes' sensory and physicochemical characteristics. The cakes underwent microbiological analysis, texture profile, specific volume, acceptance test and purchase intention, as well as the rate‐all‐that‐apply (RATA) descriptive test. With the results of the acceptance test and texture profile, the desirability function was applied in order to obtain an optimised formulation (FO) with lower values for hardness and chewiness and higher values for overall acceptance. As the stevia content in the cakes increased, the acceptability of these attributes decreased, and the same occurred with purchase intention. In the texture profile, only hardness, chewiness, gumminess and specific volume showed significant differences, influenced by the sugar content, since this component adds positively to the dough and texture of the cakes. Applying the desirability function, the optimised formulation presented a composition of 65% (1.95 g) of stevia and 35% (35 g) of sugar, and new analyses were performed, with a global acceptance of 7.20, for example. It was concluded that it was possible to make gluten‐free and lactose‐free cakes by applying stevia leaves. However, this addition should be done moderately since it is inversely proportional to the acceptability of the attributes.

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

Al‐Juhaimi,

Mohamed Ahmed,

Özcan

et al. 2024

SummaryIn this study, the effect of bread enriched with fermented green olive pulp at different concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory properties were investigated. Total phenol and flavonoid quantities of the wheat bread incorporated with fermented green olive pulp were assigned between 41.79 (control) and 81.31 mg GAE/100 g (with 20% olive pulp) to 57.38 (control) and 139.76 mg/100 g (with 20% olive pulp), respectively. The antioxidant capacity results of the breads fortified with olive pulp ranged from 0.24 (control) to 2.45 mmol kg−1 (with 20% olive pulp). L* results of bread varied between 58.34 and 66.79. Gallic acid and 3,4‐dihydroxybenzoic acid results of the bread enriched with olive pulp were assessed within the range of 10.46 (control) and 51.91 mg/100 g (with 20% olive pulp). Also, while catectin values of the bread fortified with olive pulp varied between 6.00 (control) and 68.03 mg/100 g (with 20% olive pulp), rutin values of the bread ranged from 11.52 (control) to 22.45 mg/100 g (with 20% olive pulp). While the concentrations of oleic acid in the bread change between 46.27 (control) and 69.07% (with 20% olive pulp), linoleic acid results of the bread enriched with olive pulp ranged from 7.00% (with 5% olive pulp) to 31.63% (control). In general, as a result of the sensory evaluation, the 20% olive‐added bread sample was most appreciated by the panellists, followed by the control, 5% and 10% olive‐added bread samples in descending order. Since olive pulp is rich in phenolic compounds, they are potentially promising ingredients for valuable food applications by adding them to bakery products. The bread enriched with olive pulps showed the highest firmness and crunchiness compared to the control.