Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed
This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patt...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352500156X |
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| author | Leire Cantero-Ruiz de Eguino Jesús Salmerón Monica Ojeda Francisco José Perez-Elortondo Iñaki Etaio Edurne Simón Jonatan Miranda Olaia Martinez |
| author_facet | Leire Cantero-Ruiz de Eguino Jesús Salmerón Monica Ojeda Francisco José Perez-Elortondo Iñaki Etaio Edurne Simón Jonatan Miranda Olaia Martinez |
| author_sort | Leire Cantero-Ruiz de Eguino |
| collection | DOAJ |
| description | This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patterns and to identify the key quality attributes influencing acceptability. Results showed that the formulations containing up to 6 % apple pomace and 12 % flaxseed resulted in the most acceptable products for both consumers group. However, higher levels of apple pomace (10 %) led to lower scores, and no significant differences in overall acceptability were found between both consumers groups. Nevertheless, gluten-free consumers tended to provide more detailed sensory descriptions, particularly for texture attributes, likely due to their need to evaluate newly formulated products with a great variability in their characteristics. “Crispy”, “Light texture” and “artisan-like appearance”, among others, were identified as positive attributes, while “rubbery” emerged as the main negative factor affecting acceptability. Based on these findings, a decision tree was proposed as a tool to evaluate gluten-free bread, balancing defects and positive sensory characteristics. This approach could guide manufacturers in developing gluten-free breads that meet the expectations of people with different consumption patterns. |
| format | Article |
| id | doaj-art-402b54d18a7d4176981664f2b2059221 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-402b54d18a7d4176981664f2b20592212025-08-20T03:29:31ZengElsevierFuture Foods2666-83352025-12-011210069610.1016/j.fufo.2025.100696Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseedLeire Cantero-Ruiz de Eguino0Jesús Salmerón1Monica Ojeda2Francisco José Perez-Elortondo3Iñaki Etaio4Edurne Simón5Jonatan Miranda6Olaia Martinez7Gluten3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, SpainGluten3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria-Gasteiz, SpainSensory Analysis Laboratory (LASEHU), Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, SpainSensory Analysis Laboratory (LASEHU), Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Lactiker research Group, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, SpainSensory Analysis Laboratory (LASEHU), Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Lactiker research Group, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, SpainGluten3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria-Gasteiz, SpainGluten3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria-Gasteiz, SpainGluten3S Research Group, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Spain; Nutrition and Food Safety Research Group, Bioaraba Health Research Institute, Vitoria-Gasteiz, Spain; Corresponding author at: Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country, Unibertsitateko Ibilbidea 7, 01006, Vitoria-Gasteiz, Spain.This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patterns and to identify the key quality attributes influencing acceptability. Results showed that the formulations containing up to 6 % apple pomace and 12 % flaxseed resulted in the most acceptable products for both consumers group. However, higher levels of apple pomace (10 %) led to lower scores, and no significant differences in overall acceptability were found between both consumers groups. Nevertheless, gluten-free consumers tended to provide more detailed sensory descriptions, particularly for texture attributes, likely due to their need to evaluate newly formulated products with a great variability in their characteristics. “Crispy”, “Light texture” and “artisan-like appearance”, among others, were identified as positive attributes, while “rubbery” emerged as the main negative factor affecting acceptability. Based on these findings, a decision tree was proposed as a tool to evaluate gluten-free bread, balancing defects and positive sensory characteristics. This approach could guide manufacturers in developing gluten-free breads that meet the expectations of people with different consumption patterns.http://www.sciencedirect.com/science/article/pii/S266683352500156XGluten-free breadApple pomaceFlaxseedAcceptabilityCeliacConsumption patterns |
| spellingShingle | Leire Cantero-Ruiz de Eguino Jesús Salmerón Monica Ojeda Francisco José Perez-Elortondo Iñaki Etaio Edurne Simón Jonatan Miranda Olaia Martinez Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed Future Foods Gluten-free bread Apple pomace Flaxseed Acceptability Celiac Consumption patterns |
| title | Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed |
| title_full | Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed |
| title_fullStr | Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed |
| title_full_unstemmed | Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed |
| title_short | Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed |
| title_sort | key quality dimensions for gluten free bread perceived by general and non gluten consumers a case study with apple pomace and flaxseed |
| topic | Gluten-free bread Apple pomace Flaxseed Acceptability Celiac Consumption patterns |
| url | http://www.sciencedirect.com/science/article/pii/S266683352500156X |
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