Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

Abstract

SummaryThis study aimed to determine the acceptance of gluten‐ and sucrose‐free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis (QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares (PLS) regression was used to identify the drivers of liking of gluten‐free breads, and principal component analysis (PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose–acesulfame‐K were the most accepted by consumers.