Determination of the naturalness index of gluten-free breads commercialized in brazilian supermarkets/ Determinação do índice de naturalidade dos pães sem glúten comercializados nos supermercados brasileiros

Andreza Moraes Duarte, Priscila Dinah Lima Oliveira Pereira de Araújo, Arlley Pereira de Araújo, Wilma Maria Coelho Araújo, Juliana Kessia Barbosa Soares

Abstract


Gluten-free bread is the preference of many consumers who seek to eat healthier and suffer from physiological disorders when consuming products made with wheat, rye, barley and oats. However, there are still no studies that have evaluated the naturalness of this product. The aim of this study was to determine the naturalness index of gluten-free breads from different brands sold on Brazilian store websites. Terms such as “whole gluten-free bread” and “multigrain gluten-free bread” were used. 10 samples of different brands were selected. The brands of gluten-free breads were evaluated according to the scoring criteria from 1 (not natural) to 5 (extremely natural) for each factor and compared to the reference values. Descriptive statistical analyzes of mean, standard deviation, as well as Pearson's correlation index (r) were performed. In general, gluten-free breads had a Natural Index of 3.00 ± 0.55, being classified as moderately natural. This result pointed to the challenges of making more natural gluten-free breads, with the use of less additives and processed ingredients in the formulations, in order to serve a more conscious and selective market in relation to its food choices.


Keywords


bakery technology, processed ingredients, food additives, cultivation practice, functional foods.

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References


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DOI: https://doi.org/10.34117/bjdv6n11-679

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