Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes
Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal.
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Elsevier
2020-11-25
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Subjects: | Gluten-free, Glycemic response, Satiety index, Sensory acceptability, Texture, Mixolab, |
Online Access: | http://hdl.handle.net/10261/225355 |
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dig-iata-es-10261-2253552021-11-25T05:31:12Z Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes Santos, Fernanda G. Aguiar, Etiene V. Rosell, Cristina M. Capriles, Vanessa D. Ministerio de Ciencia, Innovación y Universidades (España) Gluten-free Glycemic response Satiety index Sensory acceptability Texture Mixolab Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal. The authors deeply acknowledge the volunteers who participated in this study, the food companies for supplying the ingredient samples, and the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21). Peer reviewed 2020-12-22T05:24:50Z 2020-12-22T05:24:50Z 2020-11-25 artículo http://purl.org/coar/resource_type/c_6501 Food Hydrocolloids 113: 106487 (2021) 0268-005X http://hdl.handle.net/10261/225355 10.1016/j.foodhyd.2020.106487 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21 Postprint https://doi.org/10.1016/j.foodhyd.2020.106487 Sí open Elsevier |
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Gluten-free Glycemic response Satiety index Sensory acceptability Texture Mixolab Gluten-free Glycemic response Satiety index Sensory acceptability Texture Mixolab |
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Gluten-free Glycemic response Satiety index Sensory acceptability Texture Mixolab Gluten-free Glycemic response Satiety index Sensory acceptability Texture Mixolab Santos, Fernanda G. Aguiar, Etiene V. Rosell, Cristina M. Capriles, Vanessa D. Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
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Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal. |
author2 |
Ministerio de Ciencia, Innovación y Universidades (España) |
author_facet |
Ministerio de Ciencia, Innovación y Universidades (España) Santos, Fernanda G. Aguiar, Etiene V. Rosell, Cristina M. Capriles, Vanessa D. |
format |
artículo |
topic_facet |
Gluten-free Glycemic response Satiety index Sensory acceptability Texture Mixolab |
author |
Santos, Fernanda G. Aguiar, Etiene V. Rosell, Cristina M. Capriles, Vanessa D. |
author_sort |
Santos, Fernanda G. |
title |
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
title_short |
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
title_full |
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
title_fullStr |
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
title_full_unstemmed |
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
title_sort |
potential of chickpea and psyllium in gluten-free breadmaking: assessing bread’s quality, sensory acceptability, and glycemic and satiety indexes |
publisher |
Elsevier |
publishDate |
2020-11-25 |
url |
http://hdl.handle.net/10261/225355 |
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