Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products

Capriles, Vanessa Dias; Valéria de Aguiar, Etiene; Garcia dos Santos, Fernanda; Fernández, Marión Elizabeth Aguilar; de Melo, Bruna Guedes; Tagliapietra, Bruna Lago; Scarton, Michele; Clerici, Maria Teresa Pedrosa Silva; Conti, Ana Carolina

doi:10.1016/j.foodres.2023.113389

Cited by 16 publications

(6 citation statements)

References 90 publications

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“…Therefore, it is recommended to conduct factorial experiments where the "addition of quinoa" and other blocking factors are identified. It is observed that the 9-point hedonic scale was the most commonly used, which is in line with the findings of the review by Capriles et al (2023), where it is noted that the 9-point scale is commonly used to measure the acceptability of gluten-free products.…”

Section: Descriptive Analysissupporting

confidence: 85%

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Eduardo,

Bedoya-Perales,

Escobedo-Pacheco

et al. 2024

Sci. agropecu.

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Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

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Section: Descriptive Analysissupporting

confidence: 85%

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Eduardo,

Bedoya-Perales,

Escobedo-Pacheco

et al. 2024

Sci. agropecu.

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“…Thus, it is crucial to consider regulatory policies, environmental impacts, sustainability, and innovation, while also understanding consumer opinions and expectations. Therefore, assessing the technological quality of products is essential to achieve all goals, thereby ensuring the commercial success of pasta formulated with diverse raw materials [18].…”

Section: Introductionmentioning

confidence: 99%

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Paucar-Menacho,

Schmiele,

Vásquez Guzmán

et al. 2024

Foods

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The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

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“…However, the development of these products represents a major technological challenge, as they are often sensory and nutritionally deficient, leading to consumer dissatisfaction [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread

Di Renzo,

Trivisonno,

Nazzaro

et al. 2024

Foods

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The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.

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Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products

Cited by 16 publications

References 90 publications

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread

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