<i>Amorphophallus konjac</i>: A Novel Alternative Flour on Gluten-Free Bread
Fernanda Laignier,
Rita de Cássia Coelho de Almeida Akutsu,
Iriani Rodrigues Maldonade,
Maria Teresa Bertoldo Pacheco,
Vera Sônia Nunes Silva,
Marcio Antônio Mendonça,
Renata Puppin Zandonadi,
António Raposo,
Raquel Braz Assunção Botelho
Affiliations
Fernanda Laignier
Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil
Rita de Cássia Coelho de Almeida Akutsu
Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil
Iriani Rodrigues Maldonade
Brazilian Agricultural Research Corporation (EMBRAPA-Hortaliças), Brasília 70359970, Brazil
Maria Teresa Bertoldo Pacheco
Institute of Food Technology, São Paulo 13070178, Brazil
Vera Sônia Nunes Silva
Institute of Food Technology, São Paulo 13070178, Brazil
Marcio Antônio Mendonça
College of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910900, Brazil
Renata Puppin Zandonadi
Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil
António Raposo
CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
Raquel Braz Assunção Botelho
Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
