ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS OF TWO INNOVATIVE TYPES OF GLUTEN-FREE BREAD

Abstract

In recent years, because the gluten intolerance has become a worldwide problem, there were a sharp increase in the consumers demand for gluten-free bakery products that to be attractive, both in terms of sensory and nutritional value. This work had as a first goal obtaining of two innovative gluten-free bread types, one from almond flour, brown rice flour and psyllium bran (P1), and the second from buckwheat flour and psyllium bran (P2). A second aim of the paper was to determine total polyphenols (FolinCiocalteu method) and antioxidant activity (DPPH free radical assay) both for raw materials and finished products, as well as the proximate composition, energy value and sensory characteristics (hedonic scoring method from 1 to 5). Among the three types of flour, the almond one had the highest content of total polyphenols (334.28�0.59 mg gallic acid/g), followed by buckwheat flour (289.93�0.50 mg gallic acid/g). P1 bread was richer in total polyphenols (134.35�0.10 mg gallic acid/g) than P2 (128.99�0.05 mg gallic acid/g). The 1:10 ethanolic extract from almond flour had a higher DPPH free radical scavenging activity (86.98�0.47 %) than the extracts from buckwheat flour, respectively from whole brown rice flour (84.71�0.19 %, respectively 84.61�0.29 %). Bread P1 also had a higher DPPH free radical scavenging activity (79.49�0.28 %) than P2 (69,73�0,04 %). From a nutritional point of view, bread P1 had a higher energy value (265.68 kcal/100g), having a richer content of total lipids, proteins and carbohydrates than bread P2 (191.51 kcal/100g). Both types of bread were evaluated with good scores in all the organoleptic characteristics analyzed by the tasters.