Physicochemical and sensory evaluation of a gluten-free bread based on pseudocereals and agroindustry byproduct

Authors

DOI:

https://doi.org/10.31637/epsir-2024-1172

Keywords:

gluten-free bread, pseudocereals, rice, by-product, physicochemical characterization, sensory evaluation, celiac disease, mixture design

Abstract

Introduction: Celiac disease (CD) is a chronic disease, of autoimmune origin, it is generated by dietary exposure to gluten, which between 1% to 3% of the world's population manifests. Methodology: A conditioning and characterization of the raw materials used was carried out (proximate analysis, absorption index and solubility in water) to subsequently obtain the bread treatments based on an experimental design of mixtures. Response surface graphs were used for analysis. The independent variables used were specific volume (VE), height (A), hardness (D). The optimized treatment was compared with a commercial gluten-free product through its nutritional declaration and sensory analysis. Results and Discussions: Of the ten treatments prepared, the bread made with 100% rice flour was the one with the highest height (10,8 cm), hardness (139,52 N) and the lowest specific volume (1,99 cm3/g). The optimized bread presented 9 g of protein, 44 g of carbohydrates, 1 g of dietary fiber. The sensory preference of the optimized bread was significant (95%) over the commercial breads with which it was compared. Conclusion: Therefore, the optimized treatment presents a potential alternative for consumers with CD, as well as those who seek to include healthier foods in their diet.

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Author Biographies

Tomás Galicia García, Autonomous University of Chihuahua

He studied for his PhD in Science at the Centro de Investigación y de Estudios Avanzados of the Instituto Politécnico Nacional, and is currently a Full Professor C, has a Desirable Profile from the Ministry of Public Education and is a member of the National System of Researchers. He has participated in different research projects highlighting topics related to the development of wall materials for obtaining microcapsules, development of edible coatings and films, development of 2nd generation (directly expanded) and 3rd generation (laminated-expanded) healthy snacks, development of gluten-free products (snacks, pasta, bread, biscuits), isolation and modification of starch.

Vanessa Trejo Alarcón, Autonomous University of Chihuahua

She completed her Master's degree in Food Science and Technology at the Faculty of Chemical Sciences of the Autonomous University of Chihuahua, and is currently studying for her PhD at the same institution. The present work is part of her degree thesis entitled: ‘Elaboration of a gluten-free bread enriched with pseudocereals’.

Benjamín Ramírez-Wong, University of Sonora

He did his doctoral studies at Texas A&M and is currently a retired research professor in the Department of Food Research and Graduate Studies at the University of Sonora. He belongs to the National System of Researchers Emeritus level. He has participated in different research projects, including: the processing of vegetable products in baking, nixtamalisation, snacks and pastas.

Iván Alziri Estrada Moreno, Centro de Investigación en Materiales Avanzados

He did his PhD studies in Materials Science at CIMAV-Chihuahua, and is currently a research professor at this institution. He belongs to the National System of Researchers. He has participated in different research projects, highlighting: the characterisation of materials and the development of biosensors.

Beatriz Portillo Arroyo, Autonomous University of Chihuahua

He studied his master's degree in Nutrition at the University of Durango, and currently works as an academic and has a desirable profile from the Ministry of Public Education. He has participated in different research projects highlighting the topics of clinical chemistry and human nutrition.

Cesar Soto Figueroa, Autonomous University of Chihuahua

He completed his doctoral studies in Materials Science at the National Autonomous University of Mexico, currently serves as a Full Professor C, has desirable profile of the Ministry of Public Education and belongs to the National System of Researchers. He has participated in different research projects, especially in chemistry and molecular modelling.

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Published

2024-10-22

How to Cite

Galicia García, T., Trejo Alarcón, V., Ramírez-Wong, B., Estrada Moreno, I. A., Portillo Arroyo, B., & Soto Figueroa, C. (2024). Physicochemical and sensory evaluation of a gluten-free bread based on pseudocereals and agroindustry byproduct. European Public & Social Innovation Review, 9, 1–16. https://doi.org/10.31637/epsir-2024-1172

Issue

Vol. 9 (2024)

Section

INNOVATING IN THE REDEFINITION OF THE RELATIONSHIP BETWEEN HUMAN BEINGS AND THEIR ENVIRONMENT

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Copyright (c) 2024 Tomás Galicia García (Autor de Correspondencia); Vanessa Trejo Alarcón, Benjamín Ramírez-Wong, Iván Alziri Estrada Moreno, Yarely Leal Ramos, Beatriz Portillo Arroyo, Cesar Soto Figueroa

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