Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

• Published in: Food science & technology Vol. 62; no. 2; pp. 1011 - 1018
• Main Authors: Machado Alencar, Natália Manzatti, Steel, Caroline Joy, Alvim, Izabela Dutra, de Morais, Elisa Carvalho, Andre Bolini, Helena Maria
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2015
• Subjects: Amaranth; Gluten-free bread; Quinoa; Sweeteners; Time-intensity analysis; Gluten-free bread; Quinoa; Amaranth; Sweeteners; Time-intensity analysis
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.02.029

The objective of this study was to evaluate the influence of sweeteners and pseudocereals in gluten-free bread formulations. The quality parameters evaluated were specific volume, firmness, color, water activity, proximate composition, gross energy and an image analysis of the crumb. The sensory properties were analyzed using the time-intensity method. The bread containing amaranth, quinoa and sweeteners presented specific volume, firmness and water activity similar to those of the control bread, but showed higher protein, lipid and ash contents and a larger alveolar area. In the time-intensity analysis, those containing sweeteners did not differ statistically from the control bread (demerara sugar) for the sweet stimulus, but in relation to bitter stimulus, the bread containing quinoa and the sweeteners sucralose and sucralose-acesulfame showed higher maximum intensity. These results showed that it is possible to develop gluten-free breads with pseudocereals and sweeteners with similar sensory and physicochemical properties to those produced with starch-based formulations. •The pseudocereals increase the nutritional quality of gluten-free breads.•The sweetness did not differ statistically between the gluten-free bread samples.•The addition of quinoa increase the bitterness intensity in gluten-free breads.•Pseudocereals and sweeteners presented a satisfactory performance in bread.