Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/86963
Type: Artigo de periódico
Title: Prebiotic Gluten-free Bread: Sensory Profiling And Drivers Of Liking
Author: Morais E.C.
Cruz A.G.
Faria J.A.F.
Bolini H.M.A.
Abstract: The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods that present a suitable sensory acceptance. This research aimed to identify the drivers of liking of prebiotic gluten-free breads. A consumer test with 65 celiac people was performed. In addition, the sensory profiling was carried out by 15 trained assessors using quantitative descriptive analysis (QDA). By using QDA, the samples differed significantly in relation to all attributes, and partial least squares (PLS) regression was used to identify the drivers of liking of gluten-free breads. The results show that the most desired sensory properties of such products are apparent softness, traditional bread aroma, sweetness and crumb color. In this context, these attributes can be considered drivers of liking of prebiotic gluten-free breads and they should be taken into consideration by bakery processors at the development of new gluten-free products. © 2013 Elsevier Ltd.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.lwt.2013.07.014
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84886299895&partnerID=40&md5=6d56c2bb4e860edc99c88ded3fa0ab69
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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