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On-line version ISSN 1852-7337


ZAPATA, María Elisa; CARRARA, Estefanía  and  FUNES, Jimena. Evaluation of the degree of satisfaction and determination of fiber content in bread made with brown rice flour. Diaeta [online]. 2013, vol.31, n.142, pp.15-19. ISSN 1852-7337.

In the celiac population the contraindication in the consumption of some types of whole grains limits the contribution of total fiber to the one coming from fruits, vegetables, pulses and seeds, thus increasing the likelihood of not achieving the adequate intake of dietary fiber; this is why it is necessary to consider the contribution of cereal fiber and bread in particular, as it is highly consumed in Argentina. The objective was to elaborate bread with brown flour rice, high in fiber (gluten-free) and evaluate its degree of satisfaction. We proceeded to make the bread, then the fiber content was determined analytically by method AOAC 985.2 and a comparison was made with other breads available in the market; finally, the degree of acceptability was assessed using a hedonic scale. The bread produced has a high amount of dietary fiber (10.6g/100g) and sensory characteristics similar to conventional bread (with gluten). The fiber content is higher than the one provided by other whole-grain breads (suitable and unsuitable for celiac) offered in the market, up to 3.7 times more than similar whole-grain products and 10 times more than commercial bread (not whole-grain) suitable for celiac. It contains only 1.9g of total fat /100g (AOAC 920.85), it does not provide saturated fats because they were replaced by monounsaturated fats (high oleic sunflower oil). The degree of satisfaction has been positively assessed by more than 90% of people and there have not been negative ratings. We succeeded in elaborating a gluten-free bread high in dietary fiber, with acceptable organoleptic characteristics, aimed at increasing the amount of fiber in celiac individuals that require a gluten-free diet.

Keywords : Celiac disease; Brown rice flour; Bread; Dietary fiber.

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