This study assessed physicochemical parameters of high fibre and gluten-free breads made with teff and associated flours. Four breads samples were developed: wheat flour (T1), teff flour (T2), teff flour + cassava starch + rice flour (T3 and T4). Hedonic evaluation of sensory attributes characterising the samples was performed by coeliac and non-coeliac subjects. Breads made with different percentages of teff flour showed huge amount of total and insoluble fibres. The wheat bread presented the highest values for pH and the texture parameters analysed, except for crumb hardness and elasticity. The sensory analysis showed that all samples made with teff were well accepted by coeliac and non-coeliac subjects. Purchase intention and the acceptability index suggested a potential market success for the developed products. Teff flour showed promising use for its technological and nutritional values as well as sensory properties, supporting the hypothesis that it is possible to develop new gluten-free bakery products without decreasing consumers’ satisfaction.
New opportunities for gluten-free diet : teff (Eragrostis tef) as fibre source in baking products / R.V. Homem, C. Proserpio, C. Cattaneo, F.C. Rockett, H.D.O. Schmidt, M.R. Komeroski, A.D.O. Rios, E. Pagliarini, V.R.D. Oliveira. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - (2021 Oct 18). [Epub ahead of print] [10.1111/ijfs.15395]
|Titolo:||New opportunities for gluten-free diet : teff (Eragrostis tef) as fibre source in baking products|
|Parole Chiave:||Acceptability; coeliac diet; new cereals; purchase intention; texture|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||18-ott-2021|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/ijfs.15395|
|Appare nelle tipologie:||01 - Articolo su periodico|