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Volume 11
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10.3390/foods11060848
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Article

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design

by
Etiene Valéria Aguiar
,
Fernanda Garcia Santos
,
Ana Carolina Ladeia Solera Centeno
and
Vanessa Dias Capriles
*
Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Santos 11015-020, Brazil
*
Author to whom correspondence should be addressed.
Foods 2022, 11(6), 848; https://doi.org/10.3390/foods11060848
Submission received: 12 February 2022 / Revised: 10 March 2022 / Accepted: 14 March 2022 / Published: 16 March 2022
(This article belongs to the Special Issue Physicochemical and Sensory Evaluation of Grain-Based Food)
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Abstract

The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF.
Keywords: gluten-free; pseudocereals; whole flour; bread quality; response surface methodology; multiple factor analysis gluten-free; pseudocereals; whole flour; bread quality; response surface methodology; multiple factor analysis
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MDPI and ACS Style

Aguiar, E.V.; Santos, F.G.; Centeno, A.C.L.S.; Capriles, V.D. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods 2022, 11, 848. https://doi.org/10.3390/foods11060848

AMA Style

Aguiar EV, Santos FG, Centeno ACLS, Capriles VD. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods. 2022; 11(6):848. https://doi.org/10.3390/foods11060848

Chicago/Turabian Style

Aguiar, Etiene Valéria, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno, and Vanessa Dias Capriles. 2022. "Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design" Foods 11, no. 6: 848. https://doi.org/10.3390/foods11060848

APA Style

Aguiar, E. V., Santos, F. G., Centeno, A. C. L. S., & Capriles, V. D. (2022). Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods, 11(6), 848. https://doi.org/10.3390/foods11060848

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