Elaboration of a gluten-free bread based on cañihua (Chenopodium pallidicaule Aellen) flour and sensory acceptability evaluation

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Abstract

Cañihua (Chenopodium pallidicaule Aellen) is a naturally gluten-free Andean grain that is gaining interest as a nutritious alternative to conventional cereals for people with glutenrelated disorders. The objective of the present investigation was to elaborate a gluten-free bread formulation containing cañihua flour and evaluate its sensory acceptability. Three formulations were proposed that contained: cañihua flour (7.6% 9.5% and 8.3%), cassava starch (19%, 21% and 15.4%), whey (3.8%) and xanthan gum (0.6 and 1.2%). The results showed that the formulation containing cañihua flour (8.3%), cassava starch (15.4%) and xanthan gum (1.2%) obtained a satisfactory acceptability (HC83). The proximal analysis showed a protein content (11.2%), fat (11.2%), and dietary fiber (4.74%). The sensory evaluation by celiac consumers showed a general acceptability of 4.6/5 points on the hedonic scale with a score “I like it a lot”. In conclusion, cañihua flour is a suitable source and acceptable for celiac consumers and can be used for the production of breads.

Translated title of the contributionElaboration of a gluten-free bread based on cañihua (Chenopodium pallidicaule Aellen) flour and sensory acceptability evaluation
Original languageSpanish
Pages (from-to)561-570
Number of pages10
JournalRevista Chilena de Nutricion
Volume46
Issue number5
DOIs
StatePublished - 1 Oct 2019

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