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标题：Defatted chia flour improves gluten-free bread nutritional aspects: a model approach
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作者：EWERLING, Marci ; STEINMACHER, Nádia Cristiane ; SANTOS, Maristela Raupp dos 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
页码：68-75
DOI：10.1590/fst.42118
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was employed in order to choose the ideal proportions of partially defatted chia flour (PDCF) (1.23 to 24.77%), hydroxypropylmethylcellulose gum (HPMC) (0.00 to 2.51%), and Xanthan gum (XG) (0.00 to 2.51%) in a mixed flour used in GFB. The responses evaluated in GFB were: total lipids, protein, ash, carbohydrate, and omega-3 content, specific volume, L*, a*, and b*. The sensory acceptance was also evaluated. PDCF was the variable with higher effects in nutritional aspects; in high levels PDFC increase the protein, ash, and omega-3 content and decrease carbohydrate content of GFB. Although PDCF addition in the higher proportions negatively influenced the color parameters - decrease L* and increase a* - the mixed flour with 20% of PDCF, 0.51% of HMPC and 0.51% of XG added to GFB, was the most accepted for overall acceptance.
关键词：acceptance; Central Composite Rotatable Design; hydroxypropylmethylcellulose omega-3; Salvia hispanica L; xanthan gum.
其他关键词：acceptance;Central Composite Rotatable Design;hydroxypropylmethylcellulose omega-3;Salvia hispanica L;xanthan gum