EFFECT OF BUCKWHEAT FLOUR (FAGOPYRUM ESCULENTUM MOENCH) ON THE QUALITY OF GLUTEN-FREE FORMULATIONS.
 
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Pol. J. Food Nutr. Sci. 2008;58(2):211–216
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ABSTRACT
Buckwheat flour was studied as an ingredient of commercial gluten-free formulation NISKOBIAŁKOWA. The effect of exchange of formulation mass by buckwheat flour (BF) in 10, 20, 30, 40 and 50% was analysed and experimental products were subjected to sensory evaluation. Higher contents of nutrients, proteins and elements in were determined gluten-free bread with buckwheat flour. Also, the increase of resistant starch content was noticed. The sensory evaluation were carried out with the method of sensory profiling (QDA) and in hedonic tests. In QDA a panel (n=8) rated the breads for colour, odour, taste and texture. In the affective tests the consumers (n=30) evaluated the samples for overall quality. The results proved that the overall quality of bread with BF was significant higher than that of pure formula (control). The average overall quality of scores for BF bread ranged from 4.9 units (50% BF) to 5.8 units (30% BF), whereas 3.4 units for the control. The QDA demonstrated significant differences (p<0.05) between the breads for the following attributes: colour, rancid odour, “rancid” taste, buckwheat odour and “buckwheat” taste, bitter taste, aftertaste and moistness. The principal component analysis (PCA) indicated that the first (PC1) and the second (PC2) component together explained 97.15% of the variation of sensory quality of the experimental gluten-free bread.
ISSN:1230-0322