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The improved quality of gluten-free bread due to the use of flaxseed oil cake: A comprehensive study evaluating nutritional value, technological properties, and sensory quality

2023-11-29Artigo científico Acesso aberto
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dc.contributor.authorOliveira, Daniela
dc.contributor.authorStarowicz, Małgorzata
dc.contributor.authorOstaszyk, Anita
dc.contributor.authorŁopusiewicz, Łukasz
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.contributor.authorPinto, Edgar
dc.contributor.authorKrupa-Kozak, Urszula
dc.date.accessioned2024-03-18T16:06:22Z
dc.date.available2024-03-18T16:06:22Z
dc.date.issued2023-11-29
dc.description.abstractThe development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, D., Starowicz, M., Ostaszyk, A., Łopusiewicz, Ł., Ferreira, I. M. P. L. V. O., Pinto, E., & Krupa-Kozak, U. (2023). The improved quality of gluten-free bread due to the use of flaxseed oil cake: A comprehensive study evaluating nutritional value, technological properties, and sensory quality. Foods, 12(23), Artigo 23. https://doi.org/10.3390/foods12234320pt_PT
dc.identifier.doi10.3390/foods12234320pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.22/25190
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://doi.org/10.3390/foods12234320pt_PT
dc.subjectOilseed cakept_PT
dc.subjectPlant-based by-productspt_PT
dc.subjectGluten eliminationpt_PT
dc.subjectBakery productspt_PT
dc.subjectTextural profilept_PT
dc.subjectSensory featurespt_PT
dc.subjectBy-product revalorisationpt_PT
dc.titleThe improved quality of gluten-free bread due to the use of flaxseed oil cake: A comprehensive study evaluating nutritional value, technological properties, and sensory qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage14pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12(23)pt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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