| Title: |
Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour |
| Authors: |
FRANCO, Vilmara Araújo, GARCIA, Lismaíra Gonçalves Caixeta, SILVA, Flávio Alves da |
| Source: |
Food Science and Technology. June 2020 40(1) |
| Publisher Information: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020. |
| Publication Year: |
2020 |
| Subject Terms: |
gluten intolerance, carboxymethylcellulose, xanthan gum |
| More Details: |
The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public. |
| Document Type: |
article |
| File Description: |
text/html |
| Language: |
English |
| ISSN: |
0101-2061 |
| DOI: |
10.1590/fst.05919 |
| Access URL: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500088 |
| Rights: |
info:eu-repo/semantics/openAccess |
| Accession Number: |
edssci.S0101.20612020000500088 |
| Database: |
SciELO |
