Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development

Abstract

Vegan and gluten-free markets have grown considerably in the last few years. Sustainability and the use of agro-industrial waste have also gained interest on food market. Thus, this study aimed to develop a vegan gluten-free alfajor, assessing the effect of different gluten-free flours (peanut okara (a by-product), sorghum, and rice flours) on the product sensory profile, and its market appeal. A simplex centroid design was applied to optimize the alfajor formulation. Check All That Apply and acceptance tests were performed. The use of different flours and their mixtures generated products with different texture attributes. All formulations obtained good acceptances, but higher concentrations of peanut okara and sorghum flours contributed to produce softer alfajors, considered as preferred by consumers. Therefore, it was possible to develop a gluten-free alfajor with sensory quality adding value to an agroindustrial by-product.

Development of “New” Bread and Cheese

“…Attributes found to drive the liking of bread were smoothness of texture (only for partially baked bread), porosity, moistness, and softness, whereas participants disliked yeastiness and a high density. CATA methods have also been applied effectively to develop other GF foods: protein fortification of Portuguese corn bread (broa) [52], traditional confection (alfajor) [53], and ladyfinger biscuits [54].…”

Technological prospecting of the use of vegetables in the development of gluten-free foods

“…Several studies have been published, related to the incorporation of ingredients of plant origin, especially cereals and legumes, as a strategy for the development of gluten-free products, with better rheological and texture characteristics, greater nutritional value and sensory quality (Li et al, 2020;Bassinello et al, 2020;Diniz et al, 2020;Chis et al, 2020;Raymundo, Torres & Sousa, 2020).…”