1
|
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.
Collapse
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
| |
Collapse
|
2
|
Casarin P, Santos LDD, Viell FLG, Melquiades FL, Bona E. Detection of adulteration in Eragrostis tef (Zucc.) Trotter flour using EDXRF and ComDim-MLR data fusion. Anal Chim Acta 2023; 1276:341639. [PMID: 37573100 DOI: 10.1016/j.aca.2023.341639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 04/24/2023] [Accepted: 07/17/2023] [Indexed: 08/14/2023]
Abstract
The teff cereal gained worldwide attention because it is gluten-free and rich in iron; thus, its flour is subject to fraud. This study evaluated the ability of Energy Dispersive X-Ray Fluorescence Spectroscopy (EDXRF) to identify teff flours adulterated with rice, whole wheat, oat, and rye flours. The adulteration followed a {5,4} simplex-lattice design. After smoothing and pretreatments, 15 kV and 50 kV spectra were fused by Common Dimension Analysis (ComDim). Multiple Linear Regression (MLR) models using EDXRF-ComDim scores and percentage of teff were adjusted. The best model presented four common dimensions (CD), r2prediction = 0.8534, low RMSEP (0.0564), and absence of overfitting. The obtained model was robust to quantify adulteration in teff flour even with the differences in the intensity of EDXRF spectra of different crops. Therefore, EDXRF, in tandem with ComDim data fusion, was an efficient tool for the adulteration control of teff flours.
Collapse
Affiliation(s)
- Patricia Casarin
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| | - Luana Dalagrana Dos Santos
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| | - Franciele Leila Giopato Viell
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| | - Fábio Luiz Melquiades
- Applied Nuclear Physics Laboratory, State University of Londrina (UEL) - Paraná - Brazil.
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil; Post-Graduation Program of Chemistry (PPGQ), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| |
Collapse
|
3
|
Pelinson Tridapalli L, Cardoso FAR, Iwamura LS, Droval AA, Marques LLM, Bona E, Beneti SC, Cristaldo Heck S, Fuchs RHB. Characterisation of gluten‐free breads made with sorghum, teff, and yacon flour using rapid sensory characterisation methodologies. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
|
4
|
Iwamura LS, Tridapalli LP, Cardoso FAR, Droval AA, Marques LLM, Fuchs RHB. Sensory description of gluten‐free bread using rapid sensory methodologies. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15752] [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)
- Lucas Shinti Iwamura
- Department of Food Engineering Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil
| | - Luiza Pelinson Tridapalli
- Department of Food Engineering Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology – Paraná Campo Mourão Curitiba 87301‐005 Brazil
| | - Adriana Aparecida Droval
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil
| | - Leila Larisa Medeiros Marques
- Department of Food Engineering Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology – Paraná (UTFPR) Campo Mourão Curitiba 87301‐005 Brazil
| |
Collapse
|
5
|
Haas RV, Homem RV, Farias DV, Schmidt HDO, Rockett FC, Venzke JG, Jomori MM, Kist TL, Rios ADO, Oliveira VRD. Potential of teff (
Eragrostis tef
) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Raquel Viviane Haas
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Raísa Vieira Homem
- Postgraduate Program in Food, Nutrition and Health Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Deise Vitória Farias
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Fernanda Camboim Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Janaína Guimarães Venzke
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Manuela Mika Jomori
- Federal University of Santa Catarina (UFSC) University Campus‐ Trindade Florianópolis SC 88040‐900 Brazil
| | - Tarso Ledur Kist
- Department of Biophysics Institute of Biosciences Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 Porto Alegre RS 91501‐970 Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Viviani Ruffo de Oliveira
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
- Postgraduate Program in Food, Nutrition and Health Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| |
Collapse
|
6
|
Homem RV, Doneda D, Kist TL, Venzke JG, da Silva VL, de Oliveira VR. Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15534] [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)
- Raisa Vieira Homem
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Divair Doneda
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Tarso Ledur Kist
- Department of Biophysics Institute of Biosciences Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves Porto Alegre RS 9500 ‐ 91501‐970 Brazil
| | - Janaína Guimarães Venzke
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Vanuska Lima da Silva
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| |
Collapse
|
7
|
de Castro GT, Tridapalli LP, Fernandes AMD, Bona E, Leimann FV, Droval AA, Cardoso FAR, Marques LLM, Consolin‐Filho N, Fuchs RHB. Evaluation of the substitution of common flours for gluten‐free flours in cookies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | | | | | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Fernanda Vitória Leimann
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Adriana Aparecida Droval
- Department of Food Engineering Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | | | - Nelson Consolin‐Filho
- Academic Department of Chemistry Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| |
Collapse
|
8
|
Nespeca LDS, da Silva Paulino HF, Barlati Vieira da Silva T, Bona E, Leimann FV, Marques LLM, Cardoso FAR, Droval AA, Fuchs RHB. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14833] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lucas de Souza Nespeca
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | | | - Tamires Barlati Vieira da Silva
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Fernanda Vitória Leimann
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança Campus Santa Apolônia Bragança5300‐253Portugal
| | | | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology ‐ Paraná Campo Mourão Paraná87301‐005Brazil
| | - Adriana Aparecida Droval
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| |
Collapse
|