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2013 (Vol. 5, Issue: 11)
Article Information:

Elaboration, Physicochemical and Sensory Analysis of a Sweet Bread Made with Buckwheat and Fruit Flours

C.S. Möller, V.R. De Oliveira, T.P. Amorim, R.U. Thoen and A. de O. Rios
Corresponding Author:  V.R. de Oliveira 

Key words:  Bakery products, coeliac disease, Fagopyrum esculentum moench, gluten-free, , ,
Vol. 5 , (11): 1450-1455
Submitted Accepted Published
June 28,2013 July 16, 2013 November 05, 2013
Abstract:

The aim of this study was to evaluate the viability of new gluten free sweet bread, as well as their physicochemical features and acceptance. As more and more people become aware of coeliac disease, it is important to increase the options in terms of gluten free bakery products. The adaptation of bakery product-sweet bread-to gluten free versions can be justified for its role in preventing coeliac problems. Wheat flour was substituted by common buckwheat flour mixed with fruit flours and their physicochemical characteristics were evaluated, compared to standard sweet bread, with wheat flour in its composition. The passion fruit sweet bread had the highest percentage of humidity, with significant difference among the other formulations (p≤0.05). Ash and lipids had the highest amount in the banana sample and proteins showed its highest value in the standard sweet bread (p≤0.05). A sensory analysis was conducted, with good results. It was also evaluated the purchase intention, indicating that these products are not only viable, but worth buying.
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  Cite this Reference:
C.S. Möller, V.R. De Oliveira, T.P. Amorim, R.U. Thoen and A. de O. Rios, 2013. Elaboration, Physicochemical and Sensory Analysis of a Sweet Bread Made with Buckwheat and Fruit Flours.  Advance Journal of Food Science and Technology, 5(11): 1450-1455.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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