A rise in celiac consumers has increased interest of food companies towards research and development of food substitutes, which are more sensorily acceptable. The aim of this study was to provide a sensory, chemical-physical characterization of six types of gluten-free sliced bread. Products were evaluated by ten trained judges using the sensory profile method, and 17 descriptors were identified. Results from 3-factor Analysis of Variance (ANOVA) with 2-way interactions allowed us to identify significant differences in all descriptors between the six types of bread, invariability of samples in replicates and optimal repeatability of judges' responses. Subsequently, mean values obtained from sensory profiles were processed together with results from chemical-physical analyses by Principal Component Analysis (PCA). Data processing allowed us to identify the most significant sensory and analytical variables as follows: six sensory attributes (i.e., adhesiveness, fermented odour, cheese odour, salty taste, fermented flavour, cheese flavour) and four instrumental variables (i.e., acidity and Hunter's colorimetric coordinates a, b, L with respect to bread crumb), thus confirming that considerable differences did exist between the different types of gluten-free bread considered. Results from this study point to the importance of investigating thoroughly the sensory aspect, which has often been underestimated, of specific food products destined to celiac consumers. However, no research is available in the literature, where sensory aspect of gluten-free products is given the same attention as both nutritional and safety characteristics. And yet sensory information is an essential aspect, as visual, olfactory, gustatory characteristics are known to be closely related to liking and choice of food products. Identification of the most significant sensory variables representative of gluten-free sliced bread may also help to develop new products to meet requirements of this consumer target, which is steadily increasing.

Il consumatore celiaco e le valutazioni sensoriali dei prodotti senza glutine : un caso studio : il pane in cassetta / M. Trezzi, E. Pagliarini, M. Laureati - In: Secondo convegno nazionale della Società italiana di scienze sensoriali : atti dei lavori : Milano, 30 giugno–1 luglio 2008 / [a cura di] E. Monteleone, M. Bertuccioli. - Firenze : Firenze University Press, 2008. - ISBN 9788884538710. - pp. 87-93 (( Intervento presentato al 2. convegno Convegno nazionale della Società italiana di scienze sensoriali tenutosi a Milano nel 2008 [10.1400/112031].

Il consumatore celiaco e le valutazioni sensoriali dei prodotti senza glutine : un caso studio : il pane in cassetta

E. Pagliarini
Secondo
;
M. Laureati
Ultimo
2008

Abstract

A rise in celiac consumers has increased interest of food companies towards research and development of food substitutes, which are more sensorily acceptable. The aim of this study was to provide a sensory, chemical-physical characterization of six types of gluten-free sliced bread. Products were evaluated by ten trained judges using the sensory profile method, and 17 descriptors were identified. Results from 3-factor Analysis of Variance (ANOVA) with 2-way interactions allowed us to identify significant differences in all descriptors between the six types of bread, invariability of samples in replicates and optimal repeatability of judges' responses. Subsequently, mean values obtained from sensory profiles were processed together with results from chemical-physical analyses by Principal Component Analysis (PCA). Data processing allowed us to identify the most significant sensory and analytical variables as follows: six sensory attributes (i.e., adhesiveness, fermented odour, cheese odour, salty taste, fermented flavour, cheese flavour) and four instrumental variables (i.e., acidity and Hunter's colorimetric coordinates a, b, L with respect to bread crumb), thus confirming that considerable differences did exist between the different types of gluten-free bread considered. Results from this study point to the importance of investigating thoroughly the sensory aspect, which has often been underestimated, of specific food products destined to celiac consumers. However, no research is available in the literature, where sensory aspect of gluten-free products is given the same attention as both nutritional and safety characteristics. And yet sensory information is an essential aspect, as visual, olfactory, gustatory characteristics are known to be closely related to liking and choice of food products. Identification of the most significant sensory variables representative of gluten-free sliced bread may also help to develop new products to meet requirements of this consumer target, which is steadily increasing.
Celiac disease ; gluten-free products ; gluten-free bread ; sensory analysis
Settore AGR/15 - Scienze e Tecnologie Alimentari
2008
Società italiana di scienze sensoriali
Book Part (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/59860
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