Abstract
Gluten-free bread (GFB) is primarily made from grains and starch, making it nutrient-deficient. The objective was to optimize the extrusion conditions [extrusion temperature (ET) and screw speed (SS)] and the inclusion level of extruded amaranth flour (EAF) to develop a mixture composed of rice flour-corn starch (RF/CS) and HAE suitable for producing GFB with better nutritional quality and adequate techno-functional/sensory properties. A 3-factor, 9-response rotatable composite central design was used; 20 treatments. Response surface methodology was applied as an optimization technique. The optimal conditions found (ET = 89 °C, SS = 74 rpm, and EAF = 15 %) resulted in a bread with a high protein content (8.3%), acceptable specific volume (2.3 mL/g) and sensory properties (crumb color = 74.9, crust color = 70.4, crumb texture = 69.7, crust texture = 68.6, bread softness = 71.7, bread flavor = 71.0, and overall bread acceptability = 71.9) evaluated between “I like it moderately” and “I like it a lot”. The results found show the impact of the optimized EAF as an ingredient for the production of nutritionally improved and sensorially acceptable GFB.
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