مقایسه حسی و تحلیلی نان فاقد گلوتن ساخته شده با استفاده نشاسته گندم مستندات با نان بدون گلوتن سنتی
Abstract: Purpose: The aim of this study was to determine whether the texture and taste of gluten- free bread made with Codex wheat starch was superior to naturally gluten-free, commercially available breads in the United States based on subjective and objective measures. Codex wheat starch—a wheat starch used in Europe—has been added in gluten-free breads for over 30 years as a means to increase palatability and diet compliance. Methods: Codex wheat starch gluten-free bread, available only by prescription in the UK, was compared with three gluten-free breads readily available in the US. Gluten content of each sample was determined using a gliadin sandwich R5-ELISA to ensure its accordance to the Codex Standard for gluten free labeling of <20ppm. In addition to gluten content, quantitative and qualitative properties of the Codex wheat containing bread and the three additional gluten free breads\' textural characteristics were quantified and compared. A sensory evaluation panel compared the qualitative differences in taste, texture, color and overall preference among the bread samples using a quantitative scale. Results: Gluten analysis showed the Codex wheat starch gluten-free bread to be within Codex Alimentarius standard (<20 ppm). Nutritional and physical properties of the breads were highly variable. Overall, the elasticity/density ratio and macronutrient content were major determining factors of product acceptability. Conclusion: Although Codex wheat starch gluten-free bread was not considered as acceptable as other gluten-free breads, its relatively favorable flavor and texture profiles may contribute to increased acceptability in already established gluten-free breads. This could be an important tool in increasing diet compliance and reducing the risk of long- term health effects stemming from non-compliance in individuals with celiac disease.