Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids

AUTOR(ES)

TORRELIO MARTOS, Ana Gabriela, LÓPEZ, Estela Patricia

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

04/10/2018

RESUMO

Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate were added. A portion of bread (50g) provided 19% of DRI for protein for children aged 4 to 8 years, while for a pregnant or lactating woman, this value reached 5%. Regarding the fibers, 50g of bread covered 16% and 14% of the DRI for these biological moments. The fat requirement was covered by 16% for all biological moments analyzed. The dietary contribution of this bread surpasses in proteins and fiber to the commercial ones. Bread made with Prosopis nigra flour presented a balanced caloric distribution, contributing a high proportion of proteins, fats, dietary fiber (mainly of the insoluble fraction), and low quantity of carbohydrates available, characteristics that make it a recommendable product for celiac persons in different biological moments.

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