Sensory analysis and nutritional value of gluten-free bread with tangerine shell flour (Citrus reticulata)

Abstract

Gluten is defined as a protein complex present in cereals such as wheat, rye and barley. It is capable of causing disorders in several systems, including gastrointestinal and autoimmune disorders. For the treatment of gluten-related diseases, it is necessary to eliminate foods containing this protein from the diet. However, gluten-free foods are deficient in various minerals and may cause nutritional deficiencies. Thus, this study aimed to use the flour of the tangerine peel in a gluten-free bread. For this purpose, two recipes, one named standard and another sample were prepared, because they contained the tangerine peel flour, which were submitted to sensory and nutritional analysis. The standard bread obtained greater sensory acceptance for texture and flavor, while for color, there was no difference. In relation to the nutritional value, the contents of proteins, lipids and carbohydrates were evaluated, which presented levels of 8.91%, 19.60% and 28.68%, respectively, for standard bread, and 8.43%, respectively. 20.04%, 29.77%, respectively, for the bread sample. Thus, it is stated that the nutritional values of the loaves were close, and it is necessary to carry out new studies, adding different amounts of tangerine peel flour for a new evaluation of nutritional value and sensorial acceptance.