Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors

An increase in celiac consumers has caused an increasing interest of food companies in research and development of substitute products, which may exhibit higher sensory acceptability. Although specific gluten-free breads (GFBs) have been developed, little is known about the sensory profile of such products. The purpose of the present study was to apply the sensory profiling method to the six most consumed gluten-free breads in the Italian market in order to identify sensory descriptors that can best characterize these products. Sensory evaluation was combined with chemical and physical measurements. Products were evaluated by ten trained celiac assessors who identified 17 descriptors for appearance, aroma, taste and texture. The most significant variables in discriminating among samples were the sensory descriptors Porosity, crust and crumb Color, Softness by hand and mouth, Cheese odor, Corn odor and Fermented odor, Sweet, Salty, Adhesive and Rubbery) and the instrumental parameters associated to crust and crumb color and texture. A good correlation between sensory and instrumental measurements was observed. The identification of the most relevant sensory features of GFB could facilitate the setting up of new formulations of bakery products that interpret at best the hedonic dimension of this increasing target of consumers.