Sensory analysis

Sensory analysis of breads was carried out by a panel of 60 panelists, both male and female. Sensory attributes included appearance, color, aroma, taste, texture (softness) and overall acceptability. A nine-point hedonic scale was used to evaluate each sensory attribute of bread formulations; panelists scored on a scale from 1 (disliked extremely) to 9 (liked extremely). Each sample was served as slices at the same time, 2 h after baking. Samples were coded using random three-digit numbers and evaluated in individual booths at room temperature. Sensory profiles of the optimized gluten-free rice starch bread were assessed, and comparisons were made with reference wheat bread. As recommended by Lazaridou et al. (2007), gluten-free breads are considered acceptable if their mean scores for overall acceptability are above 5 (neither liked nor disliked).

The test was carried out with prior approval from the Ethics Committee for Research with human beings (CAAE-54102116.6.0000.5182), to meet the ethical and scientific requirements of Resolution 466/2012 of the National Health Council. Judges were aware of the research objectives, according to the Cleared and Informed Consent Form.