Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

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

Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids

Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF) and sorghums with brown (BRS 305 and 1167048), red (BRS 330 and BRS 332), and white (CMSXS 180) pericarp colors. Total phenolic content (TPC), total condensed tannins (TAN), total antioxidant activity (TAA—FRAP and DPPH), resistant starch (RS), cooking properties, texture, and sensory evaluation were carried out in sorghum pasta. The statistical analyses were ANOVA, Tukey and Friedman test, and multiple factorial analyses. Brown sorghum GFPa showed the best results for bioactive compounds (RS (1.8 and 2.9 g/100 g), TPC (69.9 and 42.8 mg/100 g), TAN (16.9 and 9.4 mg proanthocyanidin/100 g), TAA for FRAP (305 and 195 mM Teq/g), and DPPH (8.7 and 9.0 mg/mL)), but also the highest soluble solids loss (8.0 g/100 g) and lower flavor acceptance for BRS 305. BRS 332 was highlighted for its higher flavor acceptance and intermediary phenolics content. The most accepted pasta was obtained with WCF, and the least accepted with the brown BRS 305. Sweetness (SWE), soluble starch (SS), and DPPH were associated with liking. The main negative variables were WG_flavor, brown color, FRAP, sandy surface (SAN), WG_odor, and TAN. Sorghum hybrids of different pericarp colors are feasible for GFPa production, leading to differences in pasta quality. SAN and GRA, associated with disliking in antioxidant-rich GFPa, could be improved by milling process adjustments. Increasing the SS proportion and SWE with flavors can contribute to the balance between liking and nutritional advantages.

Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta

Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the textural and sensorial properties of gluten-pasta compared to regular pasta. Samples were initially frozen at two different temperatures, -50 °C and -150 °C, and then stored for six months at -25 °C. Physicochemical and rheological analyses were used to characterize the pasta dough. Then microbiological, instrumental texture, and sensorial analysis were used to further characterize the pasta throughout the cold storage period of 6 months. The gluten-free pasta's nutritional composition showed low fat and protein content and high crude fiber, carbohydrates, and energy value content in relation to the gluten-containing pasta. Both kinds of pasta dough presented a pseudoplastic behavior; however, the wheat flour pasta presented lower apparent viscosity. The texture profile of frozen pasta during the evaluation period did not significantly vary when comparing the two freezing temperatures. Although the firmness, chewability, and cohesiveness parameters slightly decreased during the storage, losses of firmness were not detected by the judges at the sensorial analysis. Finally, cassava starch pasta had a high acceptance. According to the purchase intention research, the judges routinely consume gluten-free pasta, showing the high commercialization potential of the obtained product.

Pulse-based snacks as functional foods: Processing challenges and biological potential

Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour

The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes' texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.

Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho

Resumo O único tratamento para a doença celíaca é uma dieta isenta de glúten por toda a vida, o que torna necessária a oferta de novos produtos para esse público. O sorgo e o milho são cereais que, além de apresentarem propriedades funcionais, são possíveis de serem inseridos como ingredientes em dietas sem glúten, por não possuírem, em sua composição, as proteínas formadoras de glúten. Assim, este estudo objetivou elaborar massas secas utilizando farinha de sorgo e de milho, e avaliar algumas características químicas e de cozimento, assim como a aceitabilidade sensorial dos produtos formulados, frente a um painel de indivíduos celíacos e não celíacos. As amostras incluíram uma massa elaborada unicamente com farinha de sorgo, outra com 50% de farinha de sorgo e 50% de farinha de milho, e uma terceira, à base unicamente de farinha de milho. O produto elaborado com 100% de farinha de sorgo apresentou conteúdos significativamente mais altos de proteína, lipídeos, cinzas, fibra e fenólicos totais, em comparação com os demais. A perda de sólidos dos produtos variou de 5,04% a 10,54%, parâmetro de qualidade considerado adequado para macarrão. Após cozimento, as três massas absorveram mais de duas vezes os seus pesos em água (108,1 a 143,1%). Embora o público composto por pessoas não celíacas tenha preferido a massa à base de farinha de milho, aquela elaborada unicamente com farinha de sorgo apresentou aceitabilidade satisfatória entre os provadores portadores da doença celíaca, o que demonstra o potencial deste ingrediente em macarrões destinados a este público.

'Yellow is good for you': Consumer perception and acceptability of fortified and biofortified cassava products

Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A biofortified yellow cassava varieties. Both products have a similar yellow appearance due to the coloured pigmentation of provitamin A. Using a range of methods to provide a comprehensive understanding of sensory acceptability (blind triangle test, sensory profiling, hedonic preference that included Check-all-that-applies and Just-about-right tests), we tested the acceptability and nutritional perception of traditional West-African food dough-like products (eba and fufu) made from biofortified, fortified, or control products made with non-fortified white cassava (n = 7) at three suburban locations near Ibadan, Nigeria on a total of 122 consumers. Biofortified, fortified, and control products could be differentiated blindly confirming that products clearly differed with respect to other sensory characteristics than appearance. Overall biofortified products were better accepted than control and fortified ones. Three classes of consumer preference were identified based on the dislike for control and fortified products, which indicated that acceptance of biofortified products was not a hindrance. On the contrary the traditional fortified product had poorer acceptance and this was due to its less desirable sensory characteristics as demonstrated by Just-about-right Penalty analysis. A majority of consumers (85%) had previous knowledge of biofortified cassava. Consumers associated ‘yellow colour’ with ‘good for eyesight’, ‘good for children’s health’ and ‘new’. More nutritional benefits were attributed to biofortified than fortified products although they had similar provitamin A contents and this demonstrates a bias. We suggest that nutrition promotion campaigns to improve the vitamin A status should also encompass all natural sources of provitamin A, including biofortified and traditional fortified products.

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

The effect of the addition of ovine whey powder at 5%, 10%, and 15% on bread quality was studied. Two different types of semolina were used, one being a commercial blend with strong and tenacious gluten (48T) and the other coming from one single cultivar, characterized for having weak and sticky gluten (4T). Two different types of typical Mediterranean bread were produced, pan bread and flat bread, and their quality characteristics were measured, together with their shelf life. The volume of 4T pan bread was improved by the addition of 5% ovine whey powder. In the case of 48T, the volume of bread was negatively affected by the addition of ovine whey powder. Moreover, flat bread made with 4T was more extensible after the addition of ovine whey powder and showed lower starch retrogradation over time than the same type of bread made with 48T. Among the different pan bread types, consumers preferred 4T with 5% of substitution, which also showed an improved cell size distribution in the crumb.