Chemical composition and acceptance of gluten-free bread developed with okra mucilage
Vol. 79 (2020), BRIEF COMMUNICATION
Vol. 79 (2020)

Chemical composition and acceptance of gluten-free bread developed with okra mucilage

BRIEF COMMUNICATION
https://doi.org/10.53393/rial.2020.v79.35483
Published 2020-09-30
Vivian Cristina da Cruz Rodrigues
Laboratório de Lácteos, Probióticos e Prebióticos, Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas. Campinas, SP, Brasil
Kellen Cristina da Cruz Rodrigues
Laboratório de Lácteos, Probióticos e Prebióticos, Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas. Campinas, SP, Brasil
Cristiane Gonçalves de Oliveira Fialho
Laboratório de Análise Instrumental de Alimento, Departamento de Nutrição, Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brasil
Maria Inês Dantas Bastiani
Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, MG, Brasil
Regina Célia Rodrigues Miranda Milagres
Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, MG, Brasil
Eliana Carla Gomes de Souza
Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, MG, Brasil
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Keywords

polysaccharides
hydrocolloids
Hibiscus esculentus L
celiac disease

How to Cite

1.
Rodrigues VC da C, Rodrigues KC da C, Fialho CG de O, Bastiani MID, Milagres RCRM, Souza ECG de. Chemical composition and acceptance of gluten-free bread developed with okra mucilage. Rev Inst Adolfo Lutz [Internet]. 2020 Sep. 30 [cited 2024 Jul. 22];79(1):1-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/35483
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Abstract

With the goal of producing gluten-free bread with improved chemical composition and good
sensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0)
0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition,
caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1
and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and
6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lower
than the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloric
value (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories
“liked slightly” and “liked extremely” by most judges. F1 scored higher than F2 for texture, color
and overall impression and did not differ in any of the attributes at F0. It can be concluded that F1
may be a viable option in the search for gluten-free bread with improved chemical composition,
as it contains lower lipid and moisture content, higher ash content and good sensory acceptance.

https://doi.org/10.53393/rial.2020.v79.35483
PDF (Português (Brasil))

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