Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

Abstract

Summary This study aimed to determine the acceptance of gluten‐ and sucrose‐free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis (QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares (PLS) regression was used to identify the drivers of liking of gluten‐free breads, and principal component analysis (PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose–acesulfame‐K were the most accepted by consumers.

Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

“…As of now, the only known treatment is total elimination of glutencontaining food (Green & Jabri, 2003). Various substitute flours and functional additives have been used for GF products (Majzoobi et al, 2016;Alencar et al, 2017;Gao et al, 2017b;Garz on et al, 2017;Kringel et al, 2017;Torres et al, 2017). However, there has been an increase in the commercialisation of GF baked goods, which regularly contain excessive amounts of sugar, which, in turn, raise a particular health issue, diabetes.…”

Sensory characterization of gluten‐free bread enriched with teff ( Eragrostis tef (Zucc.) Trotter) and yacon ( Smallanthus sonchifolius ) using flash profile and common dimension analysis

“…Numerous researches about sensory acceptance of GFB enriched with alternative GF flours and fructans have been described in the literature (Alencar, de Morais, Steel, & Bolini, ; Morais, Cruz, Faria, & Bolini, ; Sandri, Santos, Fratelli, & Capriles, ; Santos, Fratelli, Muniz, & Capriles, ); however, few studies describe the sensory acceptance of GFB with teff and none describe the acceptance of breads with teff and yacon. Ceballos Gonzçalez, Bolívar Monsalve, Ramírez Toro, and Bolívar () evaluated the sensorial acceptance of GF bread developed with fermented quinoa doughs and obtained the scores ranging from 6.45 to 8.26.…”

Consumers’ attitudes towards alternative grains: a conjoint analysis study

“…Before the survey can be created, the attributes of alternative grains that are important to consumers needed to be identified. The attributes were selected through a thorough literature review (Anyango et al ., ; Singh et al ., ; Machado Alencar et al ., ; Wang et al ., ; Adebiyi et al ., , ; Ferreira et al ., ; Heiniö et al ., ; Koidis, ; Alencar et al ., ; Motta Romero et al ., ; Wu et al ., ). Additionally, two focus groups were conducted following the guidelines of Hennick ().…”

“…The other product types included in the survey (breakfast cereal, crackers, snacks, pasta and granola bars) are all common to residents living in Canada and were mentioned during one of the focus groups. Based on the focus groups and literature review involving consumer acceptability of different products made with alternative grains, it is evident that different product types should be included in the survey (Cooper, ; Alencar et al ., ; Gao et al ., ).…”