Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Abstract

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal.