Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1184519
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dc.contributor.authorAGUIAR, E. T. de
dc.contributor.authorCOSTA, B. G.
dc.contributor.authorSANTOS, F. G. dos
dc.contributor.authorGONÇALVES, E. M. R.
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorCAPRILES, V. D.
dc.date.accessioned2026-02-21T08:44:47Z-
dc.date.available2026-02-21T08:44:47Z-
dc.date.created2026-02-20
dc.date.issued2026
dc.identifier.citationFuture Foods, v. 13, 1009582026, 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1184519-
dc.descriptionAlthough sorghum is recognized as a healthy and nutritious crop that can contribute to global food security, it remains underutilized in human nutrition. Aligned with the efforts to popularize sorghum and its consumption, this study highlights the significant potential of whole sorghum flour (SF) for producing nutrient-dense and acceptable gluten-free bread (GFB). This research made use of a simplex-centroid mixture design, response surface methodology and multivariate analysis to define the proportions of SF combined with rice flour (RF) and potato starch (PS) in the formulation to optimize GFB quality. Interactions between SF and PS or RF show no significant effect on loaf-specific volume or crumb firmness, however, they enhance crumb moisture, as well as consumer liking. Optimum bread (composite desirability 0.99) contains 67 % SF and 33 % PS and reaches high consumer liking (scores from 8.2 to 8.6 on a 10 cm scale). 80 % SF with 20 % PS was the maximum level for obtaining acceptable whole grain GFB (scores ≥8). GFB prepared with 67 and 80 % SF (on a flour basis) contain 14 and 16 g whole grains per 50 g portion, and triple the dietary fiber content of white GFB. Therefore, this study shows the great potential of whole SF for producing healthier and tastier GFB. The optimum bread formulation contains 67 % SF and 33 % PS. However, it is possible to use higher proportions of SF, up to a limit of 80 % blended with PS, and obtain acceptable bread. Further research could assess this new GFB health-promoting properties potential.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectPão sem glúten
dc.subjectFarinha de arroz
dc.subjectAmido de batata
dc.titleSorghum-based gluten-free bread quality optimization: a mixture design approach.
dc.typeArtigo de periódico
dc.subject.thesagroSorgo
dc.subject.thesagroGlúten
dc.subject.thesagroPão
dc.subject.thesagroConsumidor
dc.subject.thesagroPreferência Alimentar
dc.subject.thesagroNutrição Humana
dc.subject.thesagroFarinha
riaa.ainfo.id1184519
riaa.ainfo.lastupdate2026-02-20
dc.identifier.doihttps://doi.org/10.1016/j.fufo.2026.100958
dc.contributor.institutionETIENE VALERIA DE AGUIAR, UNIVERSIDADE FEDERAL DE SAO PAULO; BEATRIZ GUTIERREZ COSTA, UNIVERSIDADE FEDERAL DE SAO PAULO; FERNANDA GARCIA DOS SANTOS, UNIVERSIDADE FEDERAL DE SAO PAULO; ESTER M. R. GONÇALVES, UNIVERSIDADE FEDERAL DE SAO PAULO; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; VANESSA DIAS CAPRILES, UNIVERSIDADE FEDERAL DE SAO PAULO.
Appears in Collections:Artigo em periódico indexado (CNPMS)

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