Nutritional value, technological and sensory evaluation of gluten-free bread enriched with soybean flour and coconut oil

Abstract

Celiac Disease (CD) is considered an autoimmune pathology, which causes the carriers of the same to have to exclude gluten from the diet. However, there is a deficit of gluten-free products that present improved technological properties and high nutritional value. In this study, gluten-free breads were prepared substituting different concentrations of rice flour for soybean flour and fully soybean oil for coconut oil. It was evaluated the technological, structural and sensorial characteristics of these products. Results indicated that the replacement up to 8% of rice flour in breads, had a significant increase in protein content of 85.0% in relation of control bread, producing a slight decrease in the technological characteristics. The greater firmness obtained with the addition of soybean flour is a positive point for gluten-free breads, since the same ones that are available in the market are very brittle. Although the developed breads presented smaller specific volume, sensorial parameters showed good acceptability, with greater purchase intent for those with 6 and 8% of soybean flour that were the chosen and evaluated products. Therefore, soybean flour and coconut oil proved to be a new alternative for increasing the nutritional value of gluten-free breads, preserving the sensorial quality attributes and making them healthier foods.