Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.

Antonio Piga,Costantino Fadda,Pasquale Catzeddu,Simonetta Fois,Paola Conte,Anna Maria Sanguinetti,Alessandra Del Caro

doi:10.3390/foods10050920

Antonio Piga, Costantino Fadda + Show 5 more

Open Access

https://doi.org/10.3390/foods10050920

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Abstract

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

Highlights

IntroductionSparks et al [5], in their review, summarized these novel therapeutics, like the use of digestive enzymes capable of digesting prolamins, to avoid the immune response in Celiac disease (CD) patients; treatment with peptide-binding agents, like the larazotide acetate, is able to inactivate gluten, and the use of vaccines is designed to induce immune tolerance to gluten
The partial replacement of both rice flour and starches with amaranth flour significantly lowered the viscometric properties of the resulting GF doughs, this effect being more pronounced in the case of RTA
In the present study considering that amaranth starch is usually characterized by low content of amylose or is waxy, a possible explanation of such behavior could be related to an increase in the interactions between the amylose leached from tapioca starch and the long chain amylopectin of amaranth, which generate a synergistic effect on the final viscosity and, on starch retrogradation [40,42]

Summary

Introduction

Sparks et al [5], in their review, summarized these novel therapeutics, like the use of digestive enzymes capable of digesting prolamins, to avoid the immune response in CD patients; treatment with peptide-binding agents, like the larazotide acetate, is able to inactivate gluten, and the use of vaccines is designed to induce immune tolerance to gluten. They affirmed that these different therapies show some promise, even if their efficacy still needs to be demonstrated before considering them as an alternative to the gluten-free diet

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