Evaluación fisicoquímica y sensorial de un pan libre de gluten a base de pseudocereales y subproducto de la agroindustria

Introduction: Celiac disease (CD) is a chronic disease, of autoimmune origin, it is generated by dietary exposure to gluten, which between 1% to 3% of the world's population manifests. Methodology: A conditioning and characterization of the raw materials used was carried out (proximate analysis, absorption index and solubility in water) to subsequently obtain the bread treatments based on an experimental design of mixtures. Response surface graphs were used for analysis. The independent variables used were specific volume (VE), height (A), hardness (D). The optimized treatment was compared with a commercial gluten-free product through its nutritional declaration and sensory analysis. Results and Discussions: Of the ten treatments prepared, the bread made with 100% rice flour was the one with the highest height (10,8 cm), hardness (139,52 N) and the lowest specific volume (1,99 cm³/g). The optimized bread presented 9 g of protein, 44 g of carbohydrates, 1 g of dietary fiber. The sensory preference of the optimized bread was significant (95%) over the commercial breads with which it was compared. Conclusion: Therefore, the optimized treatment presents a potential alternative for consumers with CD, as well as those who seek to include healthier foods in their diet.