Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

FRANCO, Vilmara Araújo; GARCIA, Lismaíra Gonçalves Caixeta; SILVA, Flávio Alves da

doi:10.1590/fst.05919

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Original Article • Food Sci. Technol (Campinas) 40 (Suppl. 1) • June 2020 • https://doi.org/10.1590/fst.05919 copy

Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.

Keywords:
gluten intolerance; carboxymethylcellulose; xanthan gum

Ingredients (%)	Formulations
Ingredients (%)	Control	FB	FC	FD	FE	FF
Rice flour	100	100	100	100	100	100
Crystal sugar	12	12	12	12	12	12
Water	150	150	150	150	150	150
Egg White	10	10	10	10	10	10
Margarine	10	10	10	10	10	10
Dry biological yeast	6	6	6	6	6	6
Salt	2	2	2	2	2	2
Carboxymethylcellulose	-	-	2	1	1.5	0.5
Xanthan gum	-	2	-	1	0.5	1.5

Experiments	Rice flour (%)	Sweet potato flour (%)
Control	100	-
F2	75	25
F3	50	50
F4	25	75
F5	-	100

Parameters	Formulations
Parameters	Control	FB	FC	FD	FE	FF
Specific volume (cm³g^-1)	0.61^d ± 0.08	2.60^ab ± 0.15	2.76^a ± 0.05	2.43^b ± 0.13	2.48^bc ± 0.07	2.64^ab ± 0.10
Hardness (gf)	1392.78^a ± 258.85	110.72^c ± 17.84	142.73^c ± 79.24	106.54^c ± 52.24	417.00^c ± 19.51	949.76^b ± 248.59
Elasticity	0.47^a ± 0.01	0.43^ab ± 0.02	0.44^ab ± 0.02	0.40^b ± 0.18	0.40^b ± 0.03	0.35^c ± 0.02
Cohesiveness	0.80^a ± 0.01	0.75^bcd ± 0.02	0.77^ab ± 0.02	0.72^cd ± 0.02	0.75^bc ± 0.02	0.71^d ± 0.00
Chewiness (gf. mm)	1080.93^a ± 223.42	66.07^c ± 19.17	104.76^c ± 68.33	48.11^c ± 20.12	262.51^c ± 31.58	600.70^b ± 178.90

Formulation	Crust			Crumb
Formulation	L*	a*	b*	L*	a*	b*
Control	60.77^a ± 6.79	5.42^c ± 2.65	21.40^bc± 6.22	65.69^ab ± 3.42	0.45^b ± 1.43	9.34^a ± 3.28
FB	37.26^e ± 3.72	17.08^b ± 2.10	17.24^d ± 2.22	61.75^c ± 4.68	1.92^ab ± 3.48	7.67^a ± 2.53
FC	36.15^e ± 2.12	18.46^a ± 0.90	14.10^e ± 1.63	63.57^bc ± 4.24	1.20^ab ± 1.01	7.84^a ± 1.86
FD	51.30^b ± 3.15	19.28^a ± 1.76	26.62^a ± 2.01	67.76^a ± 3.38	0.91^ab ± 2.36	7.83^a ± 5.52
FE	47.20^c ± 8.01	18.76^a ± 1.74	23.35^b ± 4.30	67.81^a ± 2.27	0.95^ab ± 0.27	7.61^a ± 0.69
FF	43.15^d ± 2.75	18.48^a ± 0.49	19.05^cd ± 1.02	65.68^ab ± 7.46	2.53^a ± 3.32	9.24^a ± 2.22

Difference in sum of orders	Difference modules
Control – FB	143 (s)
Control – FC	149 (s)
Control – FD	133 (s)
Control – FE	132(s)
Control – FF	121(s)
FB – FC	6 (ns)
FB – FD	10 (ns)
FB – FE	11(ns)
FB – FF	22 (ns)
FC – FD	16 (ns)
FC – FE	17 (ns)
FC – FF	28 (ns)
FD – FE	1 (ns)
FD – FF	12 (ns)
FE – FF	11(ns)

Parameters			Formulations
Parameters	Control	F2	F3	F4	F5
Specific volume (cm³g^-1)	2.65ª ±0.17	2.29^b ± 0.11	1.82^c ± 0.09	1.63^c ± 0,11	1.21^d ± 0.18
Hardness (gf)	131.39^c ± 31.19	328.47^c ± 82.89	822.26^b ± 154.45	1007.40^b ± 121.79	1835.99^a ± 356.82
Elasticity	0.436^a ± 0.04	0.393^ab ± 0.04	0.397^ab ± 0.05	0.368^b ± 0.04	0.401^ab ± 0.07
Cohesiveness	0.76^a ± 0.04	0.687^ab ± 0.05	0.672^b ± 0.06	0.626^b ± 0.06	0.647^b ± 0.09
Chewiness (gf mm)	97.78^c ± 19.94	225.84^c ± 64.85	538.05^b ± 145.62	599.57^b ± 66.11	1141.80^a ± 309.37

Formulations	Crust			Crumb
Formulations	L*	a*	b*	L*	a*	b*
Control	42.18^c ± 2.30	17.43^a ± 1.23	18.01^b ± 1.55	62.64^a ± 2.4	0.69^c ± 1.36	8.18^d ± 2.48
F2	46.89^ba ± 2.86	16.49^ba ± 1.27	22.94^a ± 1.45	54.75^b ± 3.79	3.14^c ± 2.84	12.90^c ± 3.23
F3	43.84^bc ± 3.70	13.64^bc ± 5.03	17.65^b ± 1.64	51.13^b ± 5.68	7.22^b ± 6.75	16.21^ba ± 3.98
F4	49.44^a ± 1.52	13.64^c ± 5.03	22.68^a ± 1.22	55.26^b ± 1.38	3.55^cb ± 0.50	15.14^bc ± 0.86
F5	42.12^c ± 4.65	12.33^c ± 3.68	17.69^b ± 2.27	45.93^c ± 7.04	11.84^a ± 4.25	18.40^a ± 3.66

Sensory atributes	Scores (mean ± standard deviation)
Crumb structure	6.95 ± 1.75
Color	7.49 ± 1.41
Aroma	7.77 ± 1.14
Flavor	6.84 ± 1.81
Texture	7.02 ± 1.77
Overall acceptance	7.30 ± 1.60

Purchase intention	Percentage (%)
Certainly would buy	30
Probably would buy	33
Maybe would buy /Maybe would not buy	26
Probably would not buy	9
Certainly would not buy	2

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[1] *Corresponding author: flaviocamp@gmail.com