Modelling the effects of psyllium and water in glu... - BV FAPESP
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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

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Author(s):
Fratelli, Camilly [1] ; Muniz, Denise G. [1] ; Santos, Fernanda G. [1] ; Capriles, Vanessa D. [1]
Total Authors: 4
Affiliation:
[1] Univ Fed Sao Paulo, Dept Biociencias, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Journal of Functional Foods; v. 42, p. 339-345, MAR 2018.
Web of Science Citations: 6
Abstract

A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. The results show that the P and W interactions improve the bread quality by yielding a better loaf volume, softer crumbs, and improved bread appearance and enhancing the sensory acceptability scores. The optimum formulation (desirability of 0.89) was prepared with 2.86% P and 82.14% W, increasing the dietary fibre content from 2.5% in the control formulation to 4.0%. The results also show that it is possible to add 17.14% P and 117.86% W to obtain an acceptable GFB with nearly a four-fold increase in the fibre content and a 33% decrease in the glycemic response compared to that of the control formulation. (AU)

FAPESP's process: 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations
Grantee:Vanessa Dias Capriles
Support Opportunities: Research Grants - Young Investigators Grants
FAPESP's process: 14/21132-5 - Effect of Psyllium (Plantago ovata) in quality and glycemic response of gluten-free breads
Grantee:Camilly Fratelli Pereira
Support Opportunities: Scholarships in Brazil - Master