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Osei Tutu C, Amissah JGN, Amissah JN, Akonor PT, Budu AS, Saalia FK. Application of Frafra potato ( Solenostemon rotundifolius) flour in the development of gluten-free bread. Heliyon 2024; 10:e24521. [PMID: 38304828 PMCID: PMC10831620 DOI: 10.1016/j.heliyon.2024.e24521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 02/03/2024] Open
Abstract
The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products. This study examined the performance of Frafra potato flour (FPF), a nutritious lesser-known indigenous crop, in the production of bread using a novel dough-conditioners (egg-gelatin combinations), and Transglutaminase blend to improve the product properties. The developed product was evaluated for physicochemical and sensory characteristics. The findings indicated that products with a single dough-conditioner (GFBE and GFBG) exhibited a weaker dough, prolonged development time, reduced stability, mixing tolerance, and increased cooking loss (p < 0.05). However, egg-gelatin dough-conditioner in GFBEG effectively improved the dough and bread structure, comparable to conventional bread (WTB). The dough stability and development time in GFBEG improved by 30 %, while bread volume increased by 10 %. SEM showed an improved network matrix and well-embedded starch granules in GFBEG, comparable to WTB. Sensory evaluation revealed GFBEG had a minor bitter flavour note, relative to WTB. Therefore, combining FPF with multiple dough-conditioners and TGase will produce bread with comparable characteristics to conventional bread. However, further optimization and consumer acceptability studies are imperative to provide food processors with a viable product for the market.
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Affiliation(s)
- Crossby Osei Tutu
- Department of Family and Consumer Sciences, University of Ghana, Legon, Accra, Ghana
| | | | | | | | - Agnes Simpson Budu
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana
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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
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.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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3
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Identification of desirable mechanical and sensory properties of bread for the elderly. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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4
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Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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5
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Voučko B, Novotni D, Balbino S, Čukelj Mustač N, Drakula S, Dujmić F, Habuš M, Jarni K, Ćurić D. Utilization of pumpkin seed oilcake and proso millet flour in enhancing gluten free bread quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bojana Voučko
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Sandra Balbino
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Nikolina Čukelj Mustač
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Saša Drakula
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Filip Dujmić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Matea Habuš
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Kristina Jarni
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
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Hernandez-Aguilar C, Palma-Tenango M, Miguel-Chavez RS, Dominguez-Pacheco A, Soto-Hernández M, del Carmen Valderrama Bravo M, Ivanov R, Ordoñez-Miranda J. Induced changes of phenolic compounds in turmeric bread by UV-C radiation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [PMCID: PMC8617559 DOI: 10.1007/s11694-021-01231-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL−1), 10% (0.38 μg mL−1), 1.25, 2.5, 5% (0.39 μg mL−1), 10% (1.06 μg mL −1) and 0% (1.10 μg mL−1). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.
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Korcari D, Secchiero R, Laureati M, Marti A, Cardone G, Rabitti NS, Ricci G, Fortina MG. Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112097] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Homem RV, Proserpio C, Cattaneo C, Rockett FC, Schmidt HDO, Komeroski MR, Rios ADO, Pagliarini E, Oliveira VRD. New opportunities for gluten‐free diet:teff (
Eragrostis tef
) as fibre source in baking products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Raísa V. Homem
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Fernanda C. Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Helena de O. Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Marina R. Komeroski
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Alessandro de O. Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Viviani Ruffo de Oliveira
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
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9
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Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104170] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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10
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Alencar NMM, Araújo VA, Faggian L, Silveira Araújo MB, Capriles VD. What about gluten‐free products? An insight on celiac consumers' opinions and expectations. J SENS STUD 2021. [DOI: 10.1111/joss.12664] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Natália Manzatti Machado Alencar
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Vitoria Alves Araújo
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Letícia Faggian
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Marielle Batista Silveira Araújo
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Vanessa Dias Capriles
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
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11
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Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta. Foods 2021; 10:foods10010091. [PMID: 33466328 PMCID: PMC7824778 DOI: 10.3390/foods10010091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 11/23/2022] Open
Abstract
This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products.
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12
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Hernandez-Aguilar C, Dominguez-Pacheco A, Valderrama-Bravo C, Cruz-Orea A, Martínez Ortiz E, Ordonez-Miranda J. Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02546-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Lentil sprouts: a nutraceutical alternative for the elaboration of bread. Journal of Food Science and Technology 2019; 57:1817-1829. [PMID: 32327792 DOI: 10.1007/s13197-019-04215-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2019] [Accepted: 12/11/2019] [Indexed: 10/25/2022]
Abstract
The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) were also performed. As well as the evaluation of the quality of flour and dough used to produce the bread and the acceptance of the germinated lentil bread with a population of 20 people with diabetes or with diabetic relatives It is shown that: (1) The amplitude of photoacoustic signal obtained by photoacoustic spectroscopy is modified as a function of the percentage of germinated lentil (GL) flour (0, 5 or 10%) add to the bread; being higher the photoacoustic amplitude to higher concentration of GL in the absorption band of 300-425 nm, which is related to higher content of phenols and flavonoids. (2) The contents of phenolic acids (Sinapinic, β- resorcylic, Chlorogenic and Ferulic) and flavonoids (Quercetin and Isorhamnetin) tended to increase in the germinated lentil bread with 10% concentration of germinated lentil flour with respect to the control bread (0% GL). (3) The addition of germinated lentils flour to 5 and 10% into wheat flour to produce bread with higher hardness and less cohesiveness than bread based on wheat flour only. The Falling number indicate that there is no significant difference between the control sample and the 5% GL flour, while in the 10% GL flour there was a reduction of 21 s, with respect to the control. The effect of the germinated lentil flour percentage on the pasting properties of the flours was significant between the control and 10% GL flour. In general, the quality of the dough and flour are modified due to the addition of germinates lentils, and this affectation increases with the increase in the concentration of GL. (4) The bread added with germinated lentil has sensory acceptance with a group of people with diabetes and/or diabetic relatives in their attributes in general. The obtained results thus support the production of wheat bread with mixed germinated lentils flour, as a nutraceutical option for human consumption.
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Rybicka I, Doba K, Bińczak O. Improving the sensory and nutritional value of gluten‐free bread. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14190] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Iga Rybicka
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Karolina Doba
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Olga Bińczak
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
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Guimarães RM, Pimentel TC, de Rezende TAM, Silva JDS, Falcão HG, Ida EI, Egea MB. Gluten-free bread: effect of soy and corn co-products on the quality parameters. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03261-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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17
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García-Caldera N, Velázquez-Contreras F. Amaranth Pasta in Mexico: A Celiac Overview. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2017.1405862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nelsy García-Caldera
- Escuela de Administración de Instituciones, Departamento deCiencias, Universidad Panamericana, ESDAI, Zapopan, Mexico
| | - Friné Velázquez-Contreras
- Escuela de Administración de Instituciones, Departamento deCiencias, Universidad Panamericana, ESDAI, Zapopan, Mexico
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18
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Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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19
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A sensometric approach to the development of mortadella with healthier fats. Meat Sci 2018; 137:176-190. [DOI: 10.1016/j.meatsci.2017.11.027] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 10/13/2017] [Accepted: 11/20/2017] [Indexed: 11/21/2022]
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20
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We want to be normal! Perceptions of a group of Brazilian consumers with coeliac disease on gluten-free bread buns. Int J Gastron Food Sci 2017. [DOI: 10.1016/j.ijgfs.2017.01.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Pontual I, Amaral G, Esmerino E, Pimentel T, Freitas M, Fukuda R, Sant'Ana I, Silva L, Cruz A. Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique. Food Res Int 2017; 94:1-5. [DOI: 10.1016/j.foodres.2017.01.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 01/21/2017] [Accepted: 01/24/2017] [Indexed: 02/07/2023]
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22
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Tsatsaragkou K, Kara T, Ritzoulis C, Mandala I, Rosell CM. Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1863-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Alencar NMM, de Morais EC, Steel CJ, Bolini HMA. Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13349] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Elisa Carvalho de Morais
- School of Food Engineering; University of Campinas; Cidade Universitária Zeferino Vaz; Campinas SP 13083-862 Brazil
| | - Caroline Joy Steel
- School of Food Engineering; University of Campinas; Cidade Universitária Zeferino Vaz; Campinas SP 13083-862 Brazil
| | - Helena Maria André Bolini
- School of Food Engineering; University of Campinas; Cidade Universitária Zeferino Vaz; Campinas SP 13083-862 Brazil
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Lavelli V, Sri Harsha PS, Piochi M, Torri L. Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13261] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Vera Lavelli
- DeFENS; Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; via Celoria 2 Milano 20133 Italy
| | - Pedapati S.C. Sri Harsha
- DeFENS; Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; via Celoria 2 Milano 20133 Italy
| | - Maria Piochi
- Department of Agricultural, Food and Forestry System Management; University of Florence; via Donizetti 6 Firenze 51144 Italy
| | - Luisa Torri
- University of Gastronomic Sciences; Piazza Vittorio Emanuele 9 Bra (CN) 12060 Italy
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25
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Capitello R, Agnoli L, Begalli D. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3407-3417. [PMID: 26538481 DOI: 10.1002/jsfa.7521] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 10/28/2015] [Accepted: 10/30/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND This study investigates whether different sensory profiles of wines belonging to the same Protected Designation of Origin (PDO) are perceived as different products by consumers. It identifies the drivers of consumers' intention to buy preferred wines. Descriptive sensory analysis, consumer tests and consumer interviews were conducted to reach research aims. To perform the consumer tests and interviews, 443 consumers participated in the survey. The tasted wines comprised five samples representative of Valpolicella PDO wine. Analysis of variance tests, principal component analysis and linear and logit regressions were employed to verify the research hypotheses. RESULTS The results demonstrated: (1) different sensory profiles exist within the Valpolicella PDO wine; (2) these sensory profiles result in consumers having the perception of diversified products; (3) the perception of differences was less marked for consumers than for trained assessors due to the different weight attributed to visual, aroma and the taste/mouthfeel hedonic dimensions; and (4) consumers' liking, as well as general perceptions, attitudes, preferences, wine knowledge and experience, contribute to consumers' intentions to buy more than the socio-demographic characteristics of consumers. CONCLUSION The analysis of the drivers of consumers' intention to buy certain PDO wines provides new marketing insights into the roles of intrinsic quality, preferences and consumers' subjective characteristics in market segmentation. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Roberta Capitello
- Department of Business Administration, University of Verona, Via della Pieve 70, 37029, San Pietro in Cariano, Verona, Italy
| | - Lara Agnoli
- Department of Business Administration, University of Verona, Via della Pieve 70, 37029, San Pietro in Cariano, Verona, Italy
| | - Diego Begalli
- Department of Business Administration, University of Verona, Via della Pieve 70, 37029, San Pietro in Cariano, Verona, Italy
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Laureati M, Conte A, Padalino L, Del Nobile MA, Pagliarini E. Effect of Fiber Information on Consumer's Expectation and Liking of Wheat Bran Enriched Pasta. J SENS STUD 2016. [DOI: 10.1111/joss.12218] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milano Italia
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Foggia Italia
| | - Lucia Padalino
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Foggia Italia
| | | | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS); University of Milan; Milano Italia
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Abstract
Purpose
The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.
Design/methodology/approach
Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.
Findings
The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).
Originality/value
Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.
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Muggah EM, Duizer LM, McSweeney MB. A comparison of sensory properties of artisanal style and industrially processed gluten free breads. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2016.01.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Sparvoli F, Laureati M, Pilu R, Pagliarini E, Toschi I, Giuberti G, Fortunati P, Daminati MG, Cominelli E, Bollini R. Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits. FRONTIERS IN PLANT SCIENCE 2016; 7:928. [PMID: 27446157 PMCID: PMC4921496 DOI: 10.3389/fpls.2016.00928] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2016] [Accepted: 06/10/2016] [Indexed: 05/10/2023]
Abstract
Consumption of legumes is associated with a number of physiological and health benefits. Legume proteins complement very well those of cereals and are often used to produce gluten-free products. However, legume seeds often contain antinutritional compounds, such as phytate, galactooligosaccharides, phenolic compounds, lectins, enzyme inhibitors, whose presence could affect their nutritional value. Screening natural and induced biodiversity for useful traits, followed by breeding, is a way to remove undesirable components. We used the common bean cv. Lady Joy and the lpa1 mutant line, having different seed composition for absence/presence of lectins,α-amylase inhibitor, (α-AI) and phytic acid, to verify the advantage of their use to make biscuits with improved nutritional properties. We showed that use of unprocessed flour from normal beans (Taylor's Horticulture and Billò) must be avoided, since lectin activity is still present after baking, and demonstrated the advantage of using the cv. Lady Joy, lacking active lectins and having active α-AI. To assess the contribution of bean flour to biscuit quality traits, different formulations of composite flours (B12, B14, B22, B24, B29) were used in combinations with wheat (B14), maize (gluten-free B22 and B29), or with both (B12 and B24). These biscuits were nutritionally better than the control, having a better amino acid score, higher fiber amount, lower predicted glycemic index (pGI) and starch content. Replacement of cv. Lady Joy bean flour with that of lpa1, having a 90% reduction of phytic acid and devoid of α-AI, contributed to about a 50% reduction of phytic acid content. We also showed that baking did not fully inactivate α-AI, further contributing to lowering the pGI of the biscuits. Finally, data from a blind taste test using consumers indicated that the B14 biscuit was accepted by consumers and comparable in terms of liking to the control biscuit, although the acceptability of these products decreased with the increase of bean content. The B22 gluten-free biscuits, although received liking scores that were just above the middle point of the hedonic scale, might represent a good compromise between health benefits (absence of gluten and lower pGI), expectations of celiac consumers and likeness.
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Affiliation(s)
- Francesca Sparvoli
- CNR, Institute of Agricultural Biology and BiotechnologyMilan, Italy
- *Correspondence: Francesca Sparvoli
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences, University of MilanMilan, Italy
| | - Roberto Pilu
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of MilanMilan, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences, University of MilanMilan, Italy
| | - Ivan Toschi
- Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy, University of MilanMilan, Italy
| | - Gianluca Giuberti
- Alimentari e Ambientali, Facoltà di Scienze Agrarie, Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro CuorePiacenza, Italy
| | - Paola Fortunati
- Alimentari e Ambientali, Facoltà di Scienze Agrarie, Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro CuorePiacenza, Italy
| | - Maria G. Daminati
- CNR, Institute of Agricultural Biology and BiotechnologyMilan, Italy
| | | | - Roberto Bollini
- CNR, Institute of Agricultural Biology and BiotechnologyMilan, Italy
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Carini E, Scazzina F, Curti E, Fattori F, Mazzeo T, Vittadini E. Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads. Int J Food Sci Nutr 2015; 66:867-72. [PMID: 26470822 DOI: 10.3109/09637486.2015.1098591] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The physicochemical (volume, crumb grain and color), sensory and starch in vitro digestion properties were investigated in four gluten-free breads, produced using gluten-free commercial mixes. Different mixes' formulations and processing parameters led to the production of breads with different crumb grain, specific volume, crust and crumb color, which affected product's sensory acceptability. Generally, more heterogeneous and coarser crumb grain and darker color were more appreciated by the judges. Nutritional composition of gluten-free breads differed mainly for starch and lipids contents, due to a wide variety of ingredients used in breads formulations. Starch availability to hydrolytic enzymes in the gluten-free breads was not influenced by variation in ingredients and nutritional composition, but it was related to the physical structure in terms of specific volume. The higher was the specific volume, the higher was the starch-digested fraction.
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Affiliation(s)
- Eleonora Carini
- a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and
| | - Francesca Scazzina
- a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and
| | - Elena Curti
- a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and.,b Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze, 181/a , Parma , Italy
| | - Fabio Fattori
- a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and
| | - Teresa Mazzeo
- a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and
| | - Elena Vittadini
- a Department of Food Science , University of Parma, Parco Area Delle Scienze 47/a , Parma , Italy and
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31
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Quadros DAD, Rocha IFDO, Ferreira SMR, Bolini HMA. Low-sodium fish burgers: Sensory profile and drivers of liking. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.083] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Shittu T, Fadeyi F, Ladipo M. Impact of cassava flour properties on the sensory quality of composite white bread. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- T.A. Shittu
- Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta 110001, Nigeria
| | - F.B. Fadeyi
- Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta 110001, Nigeria
| | - M.A. Ladipo
- Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta 110001, Nigeria
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Callejo MJ, Vargas-Kostiuk ME, Rodríguez-Quijano M. Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.09.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Giménez MA, Gámbaro A, Miraballes M, Roascio A, Amarillo M, Sammán N, Lobo M. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:186-192. [PMID: 24752476 DOI: 10.1002/jsfa.6704] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 04/14/2014] [Accepted: 04/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.
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Affiliation(s)
- Maria A Giménez
- Departamento de Agroindustrias. Facultad de Ingeniería, Universidad Nacional de Jujuy, Avenida Italia esq. Martiarena, 4600, Jujuy, Argentina
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Varela P, Tárrega A, Salvador A, Leal A, Flanagan J, Roller M, Feuillere N, Issaly N, Fiszman S. Diabetic and non-diabetic consumers' perception of an apple juice beverage supplemented with a Fraxinus excelsior L. seed extract having potential glucose homeostasis benefits. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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36
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Morais E, Cruz A, Faria J, Bolini H. Prebiotic gluten-free bread: Sensory profiling and drivers of liking. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.07.014] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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Torri L, Migliorini P, Masoero G. Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.09.045] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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