Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc
ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25...
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Sociedad Chilena de Nutrición, Bromatología y Toxicología
2020
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oai:scielo:S0717-751820200003003722020-06-22Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour maniocMiranda Arcanjo,FloraSteinmacher,Nádia CristianeLahis Kalschne,DaneysaBedendo,AnandraSouza,Aloisio Henrique Pereira deSouza,Nilson Evelázio deRodrigues,Angela Claudia Celiac disease Maca Peruvian Sensory acceptance Specific volume Texture profile analysis ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0.75), sweet manioc flour (SEM; 0 to 0.25), and sour manioc flour (SOM; 0 to 0.25). The best GFB formulation – by desirability results - was evaluated regarding physio-chemical, microbiological aspects, and sensory acceptance. The responses specific volume and hardness were adjusted with a special cubic model (R2= 0.973 and 0.913), while cohesiveness, springiness and chewiness was adjusted with a linear model. The significant contribution of maca into GFB dough was evident in the models, and the desirability results indicated an appropriate mixed flour composed by MC (0.25), PS (0.5), and SEM (0.25). The GFB elaborated with this mixed flour generated a product well accepted (acceptability index higher than 73.9%) for attributes of aroma, colour, texture, flavour, and overall acceptance. The values of physio-chemical parameters obtained in the present article was in the range described for GFB in the literature. In addition, the processing method applied allowed for obtaining a GFB that was microbiologically stable.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.3 20202020-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300372en10.4067/S0717-75182020000300372 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
Celiac disease Maca Peruvian Sensory acceptance Specific volume Texture profile analysis |
| spellingShingle |
Celiac disease Maca Peruvian Sensory acceptance Specific volume Texture profile analysis Miranda Arcanjo,Flora Steinmacher,Nádia Cristiane Lahis Kalschne,Daneysa Bedendo,Anandra Souza,Aloisio Henrique Pereira de Souza,Nilson Evelázio de Rodrigues,Angela Claudia Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| description |
ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0.75), sweet manioc flour (SEM; 0 to 0.25), and sour manioc flour (SOM; 0 to 0.25). The best GFB formulation – by desirability results - was evaluated regarding physio-chemical, microbiological aspects, and sensory acceptance. The responses specific volume and hardness were adjusted with a special cubic model (R2= 0.973 and 0.913), while cohesiveness, springiness and chewiness was adjusted with a linear model. The significant contribution of maca into GFB dough was evident in the models, and the desirability results indicated an appropriate mixed flour composed by MC (0.25), PS (0.5), and SEM (0.25). The GFB elaborated with this mixed flour generated a product well accepted (acceptability index higher than 73.9%) for attributes of aroma, colour, texture, flavour, and overall acceptance. The values of physio-chemical parameters obtained in the present article was in the range described for GFB in the literature. In addition, the processing method applied allowed for obtaining a GFB that was microbiologically stable. |
| author |
Miranda Arcanjo,Flora Steinmacher,Nádia Cristiane Lahis Kalschne,Daneysa Bedendo,Anandra Souza,Aloisio Henrique Pereira de Souza,Nilson Evelázio de Rodrigues,Angela Claudia |
| author_facet |
Miranda Arcanjo,Flora Steinmacher,Nádia Cristiane Lahis Kalschne,Daneysa Bedendo,Anandra Souza,Aloisio Henrique Pereira de Souza,Nilson Evelázio de Rodrigues,Angela Claudia |
| author_sort |
Miranda Arcanjo,Flora |
| title |
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| title_short |
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| title_full |
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| title_fullStr |
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| title_full_unstemmed |
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| title_sort |
application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc |
| publisher |
Sociedad Chilena de Nutrición, Bromatología y Toxicología |
| publishDate |
2020 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300372 |
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