Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread

Authors

DOI:

https://doi.org/10.33448/rsd-v10i3.13120

Keywords:

Celiac Disease; Desirability Function; Quality; Multivariate analysis.

Abstract

In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content.  Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing.

Author Biographies

Juliana Nadal, Universidade Federal do Paraná

Federal University of Paraná. Postgraduate Program in Food and Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Larissa Boing, Universidade Federal do Paraná

Federal University of Paraná. Graduate Program in Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Mariana Milani Pereira , Universidade Federal do Paraná

Federal University of Paraná. Graduate Program in Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Diomar Augusto de Quadros, Universidade Federal do Paraná

Federal University of Parana, Litoral Sector, Matinhos, PR, Brazil. Graduate Program in Sustainable Territorial Development, Course on Agroecology, Brazil.

Luciana Gibbert, Universidade Federal do Paraná

Federal University of Paraná. Postgraduate Program in Food and Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Alisson David Silva, Universidade Federal do Paraná

Federal University of Paraná. Postgraduate Program in Food and Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Cátia Nara Tobaldini Frizon, Universidade Federal do Paraná

Federal University of Paraná. Postgraduate Program in Food and Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Claudia Carneiro Hecke Krüger, Universidade Federal do Paraná

Federal University of Paraná. Postgraduate Program in Food and Nutrition. Health Science Sector, Campus III, Jardim Botânico, 80210-170, Curitiba, PR, Brazil.

Sila Mary Rodrigues Ferreira, Universidade Federal do Paraná

Federal University of Paraná. Postgraduate Program in Food and Nutrition. Nutrition Department, Health Science Sector, Campus III, Jardim Botânico, Federal University at Parana, Curitiba, Parana, CEP 80210-170, Brazil.

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Published

09/03/2021

How to Cite

NADAL, J. .; ÁVILA, S.; BOING, L.; PEREIRA , M. M. .; QUADROS, D. A. de .; GIBBERT, L.; SILVA, A. D. .; FRIZON, C. N. T. .; KRÜGER, C. C. H. .; FERREIRA, S. M. R. . Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread . Research, Society and Development, [S. l.], v. 10, n. 3, p. e13910313120, 2021. DOI: 10.33448/rsd-v10i3.13120. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/13120. Acesso em: 17 apr. 2021.

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Section

Agrarian and Biological Sciences