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

Abstract

This research described sensory characteristics of gluten‐free bread (GFB) enriched with teff and yacon flour (YF) using flash profile (FP) and common dimension analysis (ComDim). The addition of TF and YF (up to 35%) maintained the sensory attributes. GFB enriched with YF was described by white color, aroma, and taste of white flour, softness and sour aroma. GFB enriched with YF and TF was described by brown color, rougher and aerated texture, wholemeal flour aroma and bitter taste. ComDim explained 96.9% of the total variance with the first three common dimensions (CD). CD1 and CD3 were able to correctly discriminate the products. FP allowed a quick description of the set of products and ComDim proving to be a good alternative to statistical analysis of the data. This study highlights the potential use of TF and YF for the production of gluten‐free products with adequate sensory quality. Practical applications Considering that the development of gluten‐free products with adequate technological, nutritional, and sensorial properties represents the main challenge for food technology, this study evaluated the descriptive sensory characteristics of gluten‐free bread enriched with teff (TF) and yacon flour (YF) using flash profile (FP) technique. FP is a descriptive sensory method that has the main advantage of the elimination of the training phase of the assessors, which makes it faster and more advantageous. Usually, the results from this method are analyzed by generalized procrustes analysis. In this research, the results of the sensory description were analyzed using common dimension analysis (ComDim). The addition of TF and YF to the product is viable as it improves its nutritional composition. Furthermore, ComDim assigns different weights (saliences) to the evaluator in each dimension, allowing a differentiated analysis of its importance, proving to be a good alternative to the statistical analysis for FP.

Evaluation of the substitution of common flours for gluten‐free flours in cookies

“…These attributes are typical of the low concentration of rice flour in the formulations since F3 is composed only of teff, and FO has 16.7% of rice flour in its composition, also checked by Viell et al. (2020).…”

Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products

“…After evaluating the acceptance and descriptive sensory characteristics of the products developed, Viell et al . (2020) observed that up to 35% of tef flour and yacon presented brown color, rougher and aerated texture, whole meal flour aroma, and bitter taste.…”

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes?

“…Therefore, the sweetness and the presence of a whole‐grain aroma, which is related to the presence of teff flour, may be designated as attributes that characterise these formulations. Teff flour also made the whole‐grain aroma attribute used to describe breads where this flour was incorporated (Viell et al ., 2020). F1 and F2 have a more intense chocolate flavour than F3 and FO, suggesting that the teff flour has a very intense flavour, which, according to the assessors, decreased the taste of chocolate in the F3 and FO cakes.…”

“…The low global quality of gluten‐free products and the growing number of patients diagnosed with celiac disease have led to the investigation of new ingredients and formulations to obtain gluten‐free products as similar as possible to wheat‐based products like breads (Marti et al ., 2017; Viell et al ., 2020), cookies (Torbica et al ., 2012; Sakač et al ., 2015; da Silva & Conti‐Silva, 2018) and cakes (Marston et al ., 2016; Gao et al ., 2018; Salehi, 2019). Rice flour ( Oryza sativa L.) is the main ingredient in gluten‐free bakery products, since it has a neutral taste and odour, is affordable and easy to find.…”