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. 2021 Apr 22;10(5):920.
doi: 10.3390/foods10050920.

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Antonio Piga  1 , Paola Conte  1 , Simonetta Fois  2 , Pasquale Catzeddu  2 , Alessandra Del Caro  1 , Anna Maria Sanguinetti  1 , Costantino Fadda  1
Affiliations

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Antonio Piga et al. Foods. .

Abstract

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs' viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs' textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

Keywords: gluten-free flat bread; sensory analysis; shelf life; starch; texture.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Images of the four experimental GF flat breads.
Figure 2
Figure 2
Time evolution of the DPPH curves in methanol of organic extracts from FB samples.
Figure 3
Figure 3
Parameters of “Tortilla test”: (a) break distance and (b) break force in FB samples over a storage period of three days.
Figure 4
Figure 4
Variations in peak frequency of the Raman band at ~480 cm−1 during storage.
Figure 5
Figure 5
Correspondence Analysis of flat breads with different formulations.
See this image and copyright information in PMC

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