Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Clark, Elizabeth A.; Aramouni, Fadi M.

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

dc.contributor.author	Clark, Elizabeth A.	en
dc.contributor.author	Aramouni, Fadi M.	en
dc.contributor.department	Food Science and Technology	en
dc.date.accessioned	2018-10-01T11:45:12Z	en
dc.date.available	2018-10-01T11:45:12Z	en
dc.date.issued	2018-09-24	en
dc.date.updated	2018-09-30T07:03:42Z	en
dc.description.abstract	Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences () were found in loaf density, specific volume, color (crust and ; crumb ,, and ), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences () between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.	en
dc.description.version	Published version	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Elizabeth A. Clark and Fadi M. Aramouni, “Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour,” Journal of Food Quality, vol. 2018, Article ID 1063502, 12 pages, 2018. doi:10.1155/2018/1063502	en
dc.identifier.doi	https://doi.org/10.1155/2018/1063502	en
dc.identifier.uri	http://hdl.handle.net/10919/85193	en
dc.language.iso	en	en
dc.publisher	Hindawi	en
dc.rights	Creative Commons Attribution 4.0 International	en
dc.rights.holder	Copyright © 2018 Elizabeth A. Clark and Fadi M. Aramouni. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.	en
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	en
dc.title	Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour	en
dc.title.serial	Journal of Food Quality	en
dc.type	Article - Refereed	en
dc.type.dcmitype	Text	en