Development and sensory evaluation of a potential gluten free bread using chia sourdough

VIGNOLO, G.; GANZLE, M.; DENTICE MAIDANA, STEFANIA; SAVOY, G

Córdoba

Congreso; VII Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2018).; 2018

Ministerio de Ciencia y Tecnología del Gobierno de Córdoba

Fermentation of chia with starter culture, releases amino acids and water-soluble polysaccharides that could improve nutritional sensory and technologically food products. Sensory evaluation of Weisella cibaria C-2 inoculated in chia sourdough breads compared with its unfermented and the reference, was conducted by 56 people recruited from the University of Alberta campus. Demographic showed a 44% of population studied consume bread 2-3 times a week, 47% like bread and a 26% consider bread as a favorite bakery product. A 9-point hedonic scale where used to classified different samples. Overall, participants moderately disliked the reference and its texture. Its taste was only slightly disliked. Consumers slightly disliked the 20% sourdough?s taste, texture and the bread overall. The 30 and 40% breads scored the highest, with all categories falling into neither like or dislike. A duo trio test was performed in which 70% of participants could tell that the samples were not the same (p≤ 0.005). Therefore, using fermented versus unfermented chia seed caused differences in sensory qualities. All these data are essential for targeted development of specific functional food products in future projects.