Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

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

doi:10.1007/978-3-031-28344-4_9

Designing Gluten Free Bakery and Pasta Products 2023

DOI: 10.1007/978-3-031-28344-4_9

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Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

Vanessa Dias Capriles

Etiene Valéria de Aguiar

Fernanda G. Santos

et al.

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2024

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Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

Irigoytia,

Espósito,

de Escalada Pla

et al. 2024

Int J of Food Sci Tech

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SummaryThe aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.

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Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

Irigoytia,

Espósito,

de Escalada Pla

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

Cited by 1 publication

References 97 publications

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours

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