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Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

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The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L.). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.Keywords: celiac disease; chia; HPMC gum.Practical Application: Chia flour (2.5%) gives physical characteristics to bread which are similar to bread made with gum.

A bioactive film based on gelatin and corn starch with corn stigma extract (CSE) was developed for application to protect the quality of chilled beef. The physical and functional properties of the films were evaluated. It was found that the incorporation of CSE did not affect the thickness and moisture of the films, but reduced the solubility in water. The opacity of the active films was slightly higher than that of the control film. The incorporation of the CSE extract in the films considerably increased the bioactive and antioxidant properties. The application of CSE reduced lipid oxidation by 60% compared with the control (without additive). It is important to emphasize that the pH values remained low until the 7th day of shelf life. The active film also showed antimicrobial activity against mesophilic and psychrotrophic bacteria. The overall results emphasized the potential use of bioactive compounds from the CSE for the production of films intended for food packaging. Practical applications This study proved the antioxidant and antimicrobial action of corn stigma extract (CSE) incorporated in films to package refrigerated beef. The CSE demonstrated a strong antioxidant action, reducing lipid oxidation by 60% compared with the control, decreasing the count of mesophilic and psychrotrophic bacteria. The compiled results confirm that the active film containing CSE extract can be used as an alternative packaging.

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Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.