Keywords
hydrocolloids
Hibiscus esculentus L
celiac disease
How to Cite
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.
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