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Summary Whey proteins are of great nutritional and technological interest and their addition to bakery products can provide an increase in quality parameters such as texture, flavour and colour. In this study, four formulations were elaborated containing 0%, 10%, 20% and 30% of whey proteins. The physicochemical assessment included weight, height, volume, density, colour, hardness and centesimal and amino acid analysis. The sensory analysis included an affective test and buying intention. Height and volume after baking increased according to the amount of whey proteins added, while post‐baking density decreased. Whey protein added to cakes presented a protein increase higher than 50% when compared to the standard one. There was also a progressive increase in amino acids as quantities of whey proteins were added. The sensory showed a difference only in the 30% whey protein added cake, which proved to be less promising when compared to the other samples.

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Introduction 28Gluten is the primary compound in bread production, since it is responsible for some 29 relevant technological and sensory properties, such as: texture, crust and crumb 30 appearance and acceptability (Arendt & Bello, 2011). Besides the mentioned relevant 31 technological and sensory properties, the consumption of food products containing this 32 protein complex is well known to cause gastrointestinal disorders related to celiac disease. 33Celiac disease can be defined as a gluten-induced autoimmune enteropathy, 34 occurring in genetically predisposed individuals (Leonard et al., 2017). Thus, this disease 35 needs to be further studied to provide subsidies for health professionals and patients to 36 recognize its signs, symptoms, and ideal diet. 37When consumed by celiac individuals, gluten can cause several symptoms such as 38 chronic diarrhea, weight loss, malaise and fatigue, among others. In addition, other 39 diseases are related to gluten consumption, such as non-celiac gluten sensitivity, wheat 40 allergy (Wgo, 2016), depression and diabetes (Haupt-Jorgensen et al., 2018). 41According to the World Gastroenterology Organization (2016), the treatment for 42 celiac disease is a gluten-free diet, besides a special care with the place and cookware for 43 preparing food. Recently, an increase in gluten-free diet has been observed not only in 44 subjects who reported gluten allergy or intolerance (Perrin et al., 2019), but also in people 45 without diagnosis of any related disease (Kutlu, 2019), who follow gluten restrictions to 46 contribute to a healthier diet. Indeed, the number of people adopting a gluten-free diet is 47 increasing due to the belief of gluten avoidance may provide physical well-being, increase 48 texture and flavour quality of gluten-free food (Calle et al., 2020). 49Most of gluten-free bakery products available on both Italian and Brazilian market 50 are mainly based on refined flour or starches from rice and maize (Di Cairano et al., 2020;

Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow‐up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent.

Objectives The objective of this work was to elaborate cakes with different percentages of teff, to determine chemical, physical and sensory characteristics to evaluate teff flour potential in cakes. Methods Cakes formulations were compared: T1 – 100% teff flour, T2 – 75% teff flour, 12,5% rice flour, 12,5% cassava starch, T3 – 50% teff flour, 25% rice flour, 25% cassava starch and T4 – 25% teff flour, 37,5% rice flour, 37,5% cassava starch. Proximate composition was evaluated. All treatments had their height and weight analyzed before and after baking. Weight loss was calculated by weight difference before and after baking and yield was measured after baking and divided by the weight of the raw dough before baking. Cakes crust and crumb colors were determined using a colorimeter and expressed by luminosity (L), chromaticity (a* and b*) and firmness was evaluated using the Stable Micro Systems texturometer. All the analyses were performed in triplicate. 60 non-celiac judges of both genders were randomly and voluntarily recruited from the University and evaluated acceptability and purchase intention, according to the hedonic scale. The results were evaluated by variance analysis and the means compared by Tukey test (P ≤ 0.05). For sensory analysis this study was approved by ethics Committee and received protocol n° 63,481,317.0.0000.5347. Results The results showed that higher percentages of teff increased total levels of ash and did not alter the protein content. In the physical analyses, the highest concentrations of teff did not alter after-baking height, before and after baking weight, yield, and also, color and luminosity of cakes crumb. About sensory analysis the attributes appearance, color and odor did not show significantly difference among the treatments. Treatment T1 was the one that received the lowest mean (5.03), which according to the hedonic scale would be “I did not like it nor did I dislike it”. Regarding the purchase intention, the different treatments of processed cakes, did not show significantly difference between treatments T3 and T2 (3.25 and 3.08 - “I doubt if I would buy”). The treatments T2, T3 and T4 obtained acceptance rates higher than 70%. Conclusions The use of teff flour in cakes could be a promising alternative for celiac people and those cannot consume gluten. Funding Sources To Universidade Federal do Rio Grande do Sul for financial support.

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