Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (Eragrostis tef) Associated with Whey Protean and Cassava Starch

Abstract

Abstract Objectives Prepare breads with teff flour, whey protein and cassava starch and whey protein; Evaluate them physically and sensorially and compare with the standard wheat flour treatment. Methods This is an experimental study in which samples of breads were prepared and evaluated in the Laboratories of Dietetic Technique of Federal University of Rio Grande do Sul (UFRGS). For gluten-free formulations, a properly sanitized production area and utensils with no contact with wheat flour were used. For the physical analysis of the samples, a completely randomized design (CRD) was used while, for the sensorial analyzes, the randomized block design (RBD) was used. Results The results show that in relation to the physical parameters, there was a statistically significant difference in those treatments that contained whey protein in its formulation. In the sensory evaluation, even if it does not exceed the standard treatment, the treatment with 10% whey protein was the best evaluated experimental treatment. Conclusions The use of whey protein associated with teff flour and cassava starch is shown to be a good alternative to improve physical quality and sense of gluten-free bakery products. Funding Sources The research was funded by the authors themselves.