Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours

Abstract

Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation of GFBGs could improve either nutritional or sensorial properties. The objective of the study was to evaluate the global differences/similarities and overall acceptability of gluten-free breads (GFBs) formulated with alternative flours among regular consumers and those with gluten-related disorders. The results showed four well-differentiated groups of GFBs with descriptors related to texture, odour, flavour, colour, and crumb, and most of the samples received a punctuation in a range of 5.9–7.3 in a 9-point hedonic scale. The identification of descriptors in GFBs formulated with flours with a good nutritional profile could be a useful tool in the design of baked goods for the food industry.

Keywords

• consumers
• alternative flours
• sensory profile