Chewiness Values Research Articles

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Mil-let Flour in Gluten-Free Meatball Formulation

The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs (P < 0.05). The cooking yield results were higher in gluten-free meatballs than in control samples (P < 0.05). Chickpea flour (Gf2) and corn flour (Gf3) were the most effective flours for reducing the diameter of meatballs (P < 0.05). The highest antioxidant activity was found in the meatballs with buckwheat flour (Gf1) (P < 0.05). The chickpea flour improved the texture of the meatball samples (P < 0.05), while corn and millet flour increased the hardness and chewiness values of the meatballs (P < 0.05). Millet flour decreased the flavour score compared to the control (P < 0.05), whereas the other gluten-free flours had no significant effect on all sensory properties of the meatballs (P > 0.05). This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.

Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening

Full-fat (WC1) and half-fat (WC2) Turkish white cheeses were manufactured on an industrial scale and ripened for 180 days. The objective of this study was to evaluate the variation in chemical and volatile compounds as well as the textural and microstructural characteristics during ripening of Turkish white cheese produced by different production methods from full-fat and half-fat milk. There were significant variations in the volatile compounds. For WC1 cheese, the values of hardness, cohesiveness, gumminess and chewiness values decreased towards 60 days in all cases, and then showed significant increases until the end of ripening. By contrast, the values of the different textural parameters in WC2, overall showed a tendency to decrease throughout ripening. Different effects on cheese microstructure were seen depending on milk fat content, whether or not the starter culture was added and the thermal treatment employed. Regarding volatile compounds, a total of 57 components were identified: alcohols (13), ketones (11), esters (10), acids (8), miscellaneous compounds (9) and aldehydes (6). Acids were the main components of both Turkish white cheeses. At the end of 180 days, esters and miscellaneous compounds were the highest in WC1 cheese, whereas acids, ketones and alcohols were the most abundant in WC2 cheese.

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.

Quality characteristics of silver carp surimi gels as affected by okara

ABSTRACT The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products.

Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality

AbstractThe research work aimed to investigate the secondary structure, thermal and functional behavior of gluten, glutenin and low molecular weight‐glutenin subunits (LMW‐GS) of Indian wheat and to establish significant correlation among these techno‐functional attributes. The secondary structure as revealed by Fourier transform infrared (FTIR) spectroscopy indicated that glutenins exhibited maximum absorption intensity (595.6 cm2), followed by LMW‐GS (517.1 cm2) and gluten (276.87 cm2) in the amide I region. The thermogravimetric analysis (TGA) of gluten, glutenin and LMW‐GS recorded disruption of the covalent peptide linkages in the amino acid residues at 273, 275 and 238°C, respectively. The denaturation peak temperature of gluten, glutenin and LMW‐GS, as evident from differential scanning calorimetry (DSC) curves was 112.94, 173.88 and 108.08°C, respectively. Considerable variations were observed in the oil uptake, cooked weight, cooking loss, hardness and chewiness values of instant noodles on addition of gluten, glutenin and LMW‐GS, respectively.Novelty impact statementThe research work provides an insight to the secondary structure and thermal behavior of gluten, glutenin and unreduced LMW‐GS. The functional assessment of these fractions was carried out in terms of instant noodle quality. The cooked instant noodles fortified with these fractions exhibited significant variation in their microstructures as revealed from scanning electron microscopy.

Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis

Jackfruit seed flour is a new ingredient for preparing innovative and health food products. This study was conducted to investigate the influence of substituting jackfruit seed flour with wheat flour on the texture, physical and sensory traits of doughnuts and donuts. Dough rheology and donut characteristics were measured. Dough texture profile analysis results indicate that hardness, adhesiveness, springiness and chewiness values are lower (p < 0.05) in control treatment, however these parameters increase as the amount of jackfruit seed flour increases. Resilience decreases (p < 0.05) as the amount of jackfruit seed flour increases. For donut texture, hardness, adhesiveness and chewiness increase (p < 0.05) as jackfruit seed flour was incorporated in the donuts. L*, a* and b* and h values of the donuts prepared with jackfruit seed flour showed differences (p < 0.05) among the treatments. In physical changes, treatments H2.5 and H12.5 obtained the highest percentage change in internal diameter. The crumb area was different (p < 0.05) among treatments as this area decreased as the amount of jackfruit seed flour increased, however the number of cells increased as the substitution increased. Sensorial analysis indicated that consumers prefer H5 treatment. Doughs with partial substitution of wheat flour with jackfruit seed flour showed that hardness and extensibility have an inversely proportional effect as wheat flour substitution increases, due to the amount of fiber and proteins that also increased. Furthermore, consumer acceptability was high in doughnuts made with 5% jackfruit seed flour and 95% wheat flour.

Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies

The aim of the study was to investigate the properties of oat cookies fortified with poppy seed cake. The modification of the recipe and the supplementation with the by-product improved the nutritional value and maintained the overall sensory acceptability of the analyzed material. An increase in the amount of the poppy seed cake formulation (up to 15%) was accompanied by significant increases in the contents of individual components: protein (from 12.43 to 14.09%), fat (from 6.34 to 6.98%), and crude fiber (from 2.32 to 3.62%) compared to the control sample. In turn, the moisture level (from 34.8 to 32.86%) and the content of soluble sugars (from 18.7 to 16.15%) decreased. The addition of the poppy seed cake changed the texture properties of the product. Oat cakes supplemented with poppy seed cake were characterized by higher hardness and chewiness values and lower cohesiveness. The aroma and palatability of the product achieved greater acceptability with increasing amounts of poppy seed cake, whereas an opposite tendency was observed for changes in the appearance and texture of the modified oat cookies. The highest sensory rates were achieved by the sample containing 10% poppy seed cake. Cookies produced according to this recipe are recommended for industrial production (their texture and sensory properties are appropriate, and they contain polyphenols, flavonoids, and significant amounts of protein and crude fiber).

Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.

The purpose of this work was to investigate the potential production of Titicaca quinoa protein isolated (TQPI) to improve the quality of low-fat desserts. In this study, low-fat desserts incorporating TQPI (0, 1%, 3%, and 5%) were produced. The results indicated that as TQPI increased, protein content, acidity, b*, hardness, and water-holding capacity (WHC) increased. Dessert containing 5% TQPI exhibited the highest values of hardness (63.23 ± 1.46g), adhesiveness (0.88 ± 0.19), gumminess (67.30 ± 1.41 g), chewiness (11.41 ± 0.46 mJ), protein content (18.09%), b*(20.75), WHC (50.65%), and acidity (25.9 °D) on the 21st day of the storage time. TQPI (1%) gave a better effect on taste, texture, and total acceptability in comparison with other fortified desserts. Electron microscopy shows that the fortified dessert containing 5% TQPI had a stronger network than the others. It can be concluded that desserts containing 1% TQPI presented a very good response as a potential new dairy product based on sensory properties.

PHYSICOCHEMICAL, MICROSTRUCTURE AND SENSORY PROPERTIES OF NOODLE ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) POWDER

Pumpkin (Cucurbita moschata) is a fruit that contains large amount of dietary fiber. In this study, noodles were produced by substituting wheat flour with pumpkin powder at two concentrations (5% and 10%). The resulting noodles were then evaluated in terms of sensory, physicochemical, microstructure, and cooking properties. The addition of pumpkin powder caused a significant increase in ash, dietary fiber, Mg, K and Zn content, cooking loss, water absorption capacity and adhesiveness value, and a significant decrease in protein, fat and carbohydrate content, energy value, cohesiveness, resilience, gumminess, springiness and chewiness values. It was determined from microstructure images that pumpkin powder addition in the noodle formulation caused an interruption in the gluten-starch matrix. Control sample had significantly lower a* and b* values and higher L* values than the enriched samples. The noodles made with pumpkin powder received significantly higher sensory scores with regard to overall acceptability, flavor and color.

Carboxymethyl cellulose and psyllium husk in gluten-free pasta

Formulating high-quality pasta from wheat-free materials is a technological challenge. We aimed to make gluten-free pasta with carboxymethyl cellulose and psyllium husk and evaluate their effect on the quality of the final product.&#x0D; Gluten-free pasta was produced from rice flour, white corn flour, potato starch, soy protein isolate, and carboxymethyl cellulose or psyllium husk used as binding agents. Then, we evaluated the effect of these hydrocolloids on the color, texture, cooking quality, and sensory characteristics of the product. &#x0D; The uncooked gluten-free pasta containing psyllium husk showed significantly higher values of hardness compared to the samples with carboxymethyl cellulose, while the cooked pasta with psyllium husk had a significantly lower nitrogen loss. Also, psyllium husk improved the texture of the cooked gluten-free pasta, providing the highest values of resilience, springiness, and chewiness. Generally, the psyllium husk samples received higher quality values for texture, cooking quality, and sensory parameters, compared to the pasta with carboxymethyl cellulose.&#x0D; Psyllium husk showed a better ability to bind gluten-free pasta than carboxymethyl cellulose. Consequently, psyllium husk could become a feasible alternative to wheat gluten in producing high-quality gluten-free pasta.

Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels.

The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to the industry. Using SM without dairy proteins resulted in a higher cooking loss (SM: 3.75%, NB: 2.29%; p < 0.05), and lower hardness (SM: 29.83 N, NB: 34.98 N), and chewiness (SM: 1.29, NB: 1.56) compared to NB. Using dairy proteins, except WP concentrate and WP isolate, significantly improved yield and increased hardness. Adding WP isolate to SM resulted in a similar texture profile as NB samples without dairy proteins (34 and 35 N hardness; 0.22 and 0.24 springiness; 1.57 and 1.59 chewiness values, respectively). Adding caseinate and whole milk to SM showed a more substantial effect of improving water-holding capacity, increasing hardness, gumminess, and chewiness compared to adding WP; i.e., adding caseinate and milk powder resulted in higher values for those parameters compared to NB without additives. Overall, it is shown that dairy proteins can be added to SM to produce minced poultry meat products with similar or higher yield and texture profiles compared to using normal breast fillets.

Optimization of Amaranth Incorporation in Bread Prepared with Combination of Chicken Meat Powder and Whole Wheat Flour

Background: Bread is baked product generally prepared with use of refined wheat flour which is deficient in protein and fiber. Addition of Amaranthus flour and chicken meat powder in bread enhanced the protein and fiber content which are essential component of human diet. Methods: Amaranthus flour was utilized for fibre enrichment of chicken-meat protein fortified whole wheat bread (meat bread) by substituting whole wheat flour at 5, 10, 15% level. Physico-chemical characteristics, proximate analysis, instrumental colour and texture profile and sensory evaluation were conducted. Result: Moisture content, moisture retention, dietary fibres, insoluble dietary fibres and redness of bread increased significantly (P less than 0.05) at each level of amaranth fortification while fat, moisture-protein ratio, total phenolic content and texture parameters like hardness, springiness, stringiness and chewiness values increased significantly (P less than 0.05) at higher levels i.e. 10% and 15%. Colour and appearance of crust and crumb, flavour and after-taste of treatment increased significantly (P less than 0.05) while porosity, texture and meat flavour intensity decreased non-significantly (P greater than 0.05). The overall acceptability scores of 10% substitution were significantly (P less than 0.05) higher than control. The study revealed that 10% amaranth incorporation can be successfully done for the development of fibre enriched chicken meat-protein fortified whole wheat bread (meat bread) without adversely affecting the bread characteristics.

The modification effects of roselle anthocyanin film on shrimp texture via water distribution controlling and protein conformation maintenance

The food's perishable properties and people's eco-friendly requirements have driven the biodegradable active packaging development. In this study, modification behaviors of polyviniyl alcohol/hydroxypropyl methylcellulose/roselle anthocyanin-based (PHR) film on textural profiles of Penaeus vannamei were investigated. Shrimp samples were packaged by PHR film with different roselle anthocyanin contents and stored at 4 ± 1 °C. The results indicated that PHR groups exhibited better texture with higher values of hardness (435.56 ± 75.52 g), springiness (0.53 ± 0.04 mm), chewiness (198.83 ± 40.98 N) and resilience (0.45 ± 0.04). The PHR film exerted positive influences on water migration by reducing drip loss and promoting conversion of free water into immobilized water. Meanwhile, the PHR film retarded protein denaturation via increasing myofibrillar protein and sulfhydryl group contents, decreasing TCA (trichloroacetic acid)-soluble peptide contents and maintaining protein secondary structure (higher α-helix ratio and lower β-sheet ratio). In conclusion, the PHR film improved shrimp texture by rearrangement of water distribution and stabilization of protein conformation. Hence, the PHR film was a novel potential active packaging for shrimp texture enhancement.

Evaluation of four novel protein sources as alternatives to soybean meal for two specifications of cage-farmed grass carp (Ctenopharyngodon idellus) deeds: Effect on growth performance, flesh quality, and expressions of muscle-related genes

Costs associated with the use of soybean as a food source in aquaculture have imposed constraints on its use in this industry. Thus, research is now focusing on alternative sources of protein for use in aquaculture. Here, we assessed the effect of total replacement of soybean meal (SBM) by Clostridium autoethanogenum protein (CAP), Tenebrio molitor meal (TMM), cottonseed protein concentrate (CPC), and chlorella powder (CHP) in diets for small specimens (initial body weight: 239.72 ± 10.75 g) and large specimens (initial body weight: 638.32 ± 12.64 g) of grass carp. For that purpose, five isonitrogenous (300 g/kg) and isoaliphatic (58 g/kg) diets were formulated with SBM, CAP, TMM, CPC, and CHP as the only dietary protein source. Triplicate groups of fish were fed the experimental diets for 56 days. Results showed that irrespective of protein sources, large specimens of grass carp obtained the significantly reduced weight gain rate (WGR), specific growth rate, moisture, crude ash contents, drip loss rate, and gene expressions of muscle S6K, MyoD, and Myf-5, and the significantly increased crude protein and crude lipid contents, hardness, cohesiveness, adhesiveness, springiness, chewiness and shear force of muscles, and gene expressions of muscle TOR, 4EBP1, MyoG, MRF4, and MSTN-1. Regardless of size, the CHP group possessed markedly higher WGR, protein efficiency ratio, crude protein contents, hardness, adhesiveness, chewiness values, and gene expression levels of muscle TOR, 4EBP1, Myf-5, and MRF4, and significantly lower feed conversion rate, drip loss rate, and gene expressions of muscle S6K and MSTN-1. For small specimens or for large specimens, the essential amino acid contents of the CHP group were highest, and CHP markedly elevated the delicious amino acid and glycine contents in comparison with the SBM. Moreover, the CPC group also realized the function of promoting the growth and improving the flesh quality to a certain degree. However, total replacement of soybean meal by CAP and TMM in grass carp diets restrained the growth and damaged the flesh quality in varying degrees. Overall, comparatively, total replacement of SBM with CHP not only improved growth performance and feed use, but also enhanced the flavor and texture of the fish by improving the amino acid composition and water-holding capacity of muscle, as well as improving muscle growth by positively impacting the expression of genes associated with the regulation of growth and development. Therefore, CHP could be a potential protein source to replace SBM in diets for use in the aquaculture of grass carp.

Changes in Textural Quality and Water Retention of Spiced Beef under Ultrasound-Assisted Sous-Vide Cooking and Its Possible Mechanisms.

The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.

The Effect of Angkung (Basella alba L.) Fruit Addition on Physicochemical Properties of Noodles

This study aims to determine the physicochemical properties of noodles added with angkung fruit juice as a natural dye. In addition, RVN have potential as healthy food because they contain antioxidant compounds derived from angkung fruit. The treatment in the study is addition of angkung juice, namely the addition of 0% (Control), 2% (RVN1), 4% (RVN2), and 6% (RVN3). Physicochemical analysis such as water content, water absorption index (WAI) and water-soluble index (WSI), color and texture profile. Research data were analyzed using a completely randomized design (CRD). Significant differences between data were analyzed using ANOVA followed by Duncan's multiple distance test (DMRT) at 5%. The water content of RVN samples ranged from 11.2% to 11.8% with Control sample (0% angkung juice) having the highest value, swelling index value is ranged from 51.05% to 51.09%, the WAI of RVN samples ranged from 4.90 g/g to 4.97 g/g with Control sample having the highest value, while the WSI value of RVN is ranged from 2.36% to 4.86%, the value of L is ranged from 60.82 to 66.78 while the value of a is ranged from 2.05 to 9.08 and the value of b with the addition of angkung juice is ranged from 19.81 to 25.01. The lowest value of hardness is control 6.91 mJ, ranged value of adhesiveness is 0.12-0.13 mJ, and lowest value of chewiness is control 4.81 mJ. In this research, red violet noodles with the addition of angkung fruit juice will be continued in the future by conducting sensory tests and testing health benefits in vitro and in vivo. It is expected that red violet noodles can be consumed by everyone as a healthy food.

Analysis of the Physical and Structure Characteristics of Reformulated Pizza Bread.

The current study deciphers the processing of different proportions of white flour and whole wheat flour (100:0, 75:25, 50:50: 25:75, and 0:100) into a pizza base using yeast-based fermentation. The bread making using the yeast system resulted in significant changes in the characteristics of bread, ranging from the porous structure development to the crumb cellular structure modifications. An increase in the proportions of whole wheat flour resulted in the formation of golden yellow pizza bases. The lightness of the crust was decreased, whereas the yellowness index was increased as the whole wheat flour contents were increased. The pore size of the pizza base was decreased while the pore density was increased as the whole wheat flour content was raised within the bread. The microscopic study also showed the formation of porous structures on the bulk of the pizza base. The texture analysis of the bread also suggested an increase in the formation of the rigid network structure when the amount of whole wheat flour was increased. The springiness, cohesiveness, and resilience were comparable for all the prepared samples. On the other hand, the values for hardness, gumminess, and chewiness showed an increasing trend with the increase in the whole wheat flour content. The impedance of the samples decreased when there was an increase in the whole wheat flour content. Overall, the pizza base that was developed with 50% whole wheat flour and 50% white flour ratio displayed acceptably firm yet sufficient viscoelastic properties for human consumption.

Effect of Extracted Galangal Rhizome and Gelling Agents on Quality Attributes of Galanga Jelly Product

This research aimed to study the effects of extracted galangal rhizome and gelling agents on the quality attributes of the jelly product. The ratios between extracted galangal rhizome and water used in the study were 0:100, 25:75, and 50:50 (w/w). Gelling agents used in the study were only gelatin combined with potato starch. The products were tested by physical characteristics, chemical, and sensory acceptability. The sample product with extracted galangal rhizome was yellower than the product without extracted galangal rhizome. In addition, the higher the amount of extracted galangal rhizome, the greater the yellowness of the product. Increasing the levels of extracted galangal rhizome showed a tendency to increase the L*, a*, and b* values. Results obtained from a texture analyzer showed that using 20g of gelatin, 2.5g of potato starch, and 25% of extracted galangal rhizome had the highest values of hardness, springiness, and chewiness (P ≤ 0.05) of 7.63 N, 10.21 mm and 76.76 (N•m), respectively. The water activity was in a range of 0.86-0.88 and the moisture content was 18.30-18.74%. Total phenolics content and IC50 were 13.52-19.99 mgGAE/g of sample and 0.20-0.32mg/ml of jelly extract, respectively. From sensory evaluation, using 25% of extracted galangal rhizome and 2.5g of potato starch, and 20g of gelatin as gelling agents resulted in the highest overall acceptability.

The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs

ABSTRACT In this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers decreased significantly with the cooking process, it was determined that lower losses occurred in the sous vide method. The springiness, cohesiveness, resilience and chewiness values of the cooked meatballs with the sous vide method and containing CLA were higher than the other meatball samples. As a result of the study, it is thought that added CLA in foods can be preserved more by prepared with the sous vide method and thus the desired positive biological effects of CLA on human health can be observed.

Consumer perception of breads made with germinated rice flour and its nutritional and technological properties

Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-free bread made with germinated rice flour were analyzed. The cultivars IRGA 424 RI and IRGA 430 (Brazil, RS) rice varieties were used for this purpose. Germination was performed in the incubation oven BOD for 24 h and 48 h at 25°C. Of the flours, the proximate composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory proprieties, online consumer research and association of words were analyzed after bread production. The germination improves the nutritional, technological, and sensory aspects of bread and increases the protein content and starch digestibility. Bread made from the IRGA 430 variety with germination period of 24 h gave higher specific volume; the IRGA 424 RI variety with a germination period of 48 h showed higher values of Chewiness, Hardness, and Gumminess. In addition, the present study revealed that the results obtained using the word association method in conjunction with the rice flour and germinated grains consumption questionnaire and the market questionnaire reflect the perception of consumers and potential buyers of this type of food.