Sensory description of gluten‐free bread using rapid sensory methodologies

Abstract

This paper describes the sensory profile of gluten‐free bread prepared with teff, sorghum and yacon flours, using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR) methods. The sorghum flour bread was characterised by porosity, reddish colour, bread and yeast aroma, crust hardness, floury and sour aroma, and unpleasant consistency. The teff flour bread was characterised by floury flavour, salty taste, grittiness and cereal aroma. The flavour attributes of both products were judged as ideal. The yacon flour bread was characterised as sweet aroma, softness, rubbery, unpleasant taste, chewiness, moistness, adhesiveness and bitterness. The attribute sweet taste was considered beyond the ideal and salty taste below the ideal. The flour‐mixed formulation was characterised by a pleasant aroma, chewiness and springiness. The attributes salty taste, sweet taste and softness were considered ideal. The mixture of these flours contributes to obtaining gluten‐free bread with better sensory characteristics than when using these flours alone.

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

“…The same formulations evaluated by Flash Profile were submitted to analysis using the ideal scale (JAR). The 5‐point scale ranges from 5 (“much more than ideal”) to 1 (“much less than ideal”), whereby the sixty untrained assessors rated eleven attributes raised from the most frequent in the Flash Profile surveys sheets, evaluating how ideal that attribute is in relation to the expected (Iwamura et al., 2022).…”

“…The same formulations evaluated by Flash Profile were submitted to analysis using the ideal scale (JAR). The 5-point scale ranges from 5 ("much more than ideal") to 1 ("much less than ideal"), whereby the sixty untrained assessors rated eleven attributes raised from the most frequent in the Flash Profile surveys sheets, evaluating how ideal that attribute is in relation to the expected (Iwamura et al, 2022). The data obtained were generated according to the JAR methodology, which aimed to identify the ideal intensity of the eleven sensory attributes evaluated for the bread formulations developed with sorghum flour (F1), teff (F2), yacon (F3) and the optimised mixture (F4) (Popper, 2014).…”

“…Just About Right (JAR) Sixty assessors identified the ideal intensity of the eleven sensory attributes evaluated for the formulations (F1-F4). Table 4 presents the classification of the eleven attributes, according to the assessors evaluation frequency on the 5-point scale, corresponding to much less than ideal (1), less than ideal (2), ideal (3), more than the ideal (4) and much more than the ideal (5) (Iwamura et al, 2022).…”

Comparing the nutritional composition and antioxidant properties of an Australian native grain variety with commonly consumed wheat

“…Recent research has also highlighted the possibility of using non-traditional processes, including the use of ancient grain varieties to supplement the protein and mineral contents of cereal-based foods (Le ón et al, 2022). Attention to consumer preference and acceptability when using novel ingredients to bolster the nutritional content of commonly consumed grain-based foods has also been explored (Iwamura et al, 2022;Adepehin et al, 2023). As detailed by Birch et al (2023), several Australian native grain species are great sources of trace elements, minerals, healthy fats, protein, and carbohydrates.…”

Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

“…[ 16 ]. Iwamura et al [ 17 ] applied JAR to evaluate the sensory profile of gluten-free bread prepared with teff (Eragrostis tef) , sorghum (Sorghum bicolor) and yacon (Smallanthus sonchifolius) flours. Sweet and salty flavored attributes were considered above and below the ideal, respectively, although they are considered attributes to take into account, as well as softness for bread.…”