Table 5.
Texture profile analysis of the gluten-free bread crumbs containing different dairy powders.
| Sample | Hardness (N) | Springiness | Cohesiveness | Chewiness (g) | Resilience |
|---|---|---|---|---|---|
| Control | 9.44 b | 1.002 a | 0.454 ab | 431.70 b | 0.195 a |
| CAS 12 | 3.66 e | 1.007 a | 0.460 a | 169.80 c | 0.186 a |
| NAS 12 | 11.43 a | 0.981 ab | 0.427 b | 475.84 a | 0.188 a |
| OPT 12 | 5.46 c | 0.940 c | 0.335 c | 170.74 c | 0.134 b |
| ISO 12 | 4.20 d | 0.972 b | 0.366 c | 152.99 c | 0.141 b |
| Control | 9.44 C | 1.002 A | 0.454 B | 431.70 C | 0.195 A |
| CAS 24 | 11.60 B | 0.979 AB | 0.486 A | 568.38 B | 0.196 A |
| NAS 24 | 25.28 A | 0.954 B | 0.434 B | 1071.26 A | 0.184 A |
| OPT 24 | 11.06 B | 0.872 C | 0.376 C | 368.83 D | 0.133 B |
| ISO 24 | 6.35 D | 0.959 B | 0.446 B | 282.34 E | 0.181 A |
Control: unfortified gluten-free bread; CAS 12: gluten-free bread with 12% of calcium caseinate; CAS 24: gluten-free bread with 24% of calcium caseinate; NAS 12: gluten-free bread with 12% of sodium caseinate; NAS 24: gluten-free bread with 24% of sodium caseinate: OPT 12: gluten-free bread with 12% of whey proteins hydrolysate; OPT 24: gluten-free bread with 24% of whey proteins hydrolysate; ISO 12: gluten-free bread with 12% of whey proteins isolate; ISO 24: gluten-free bread with 24% of whey proteins isolate; Mean values labeled with different letters in the same column are significantly different (p < 0.05). Lower case letters were used with the low-level protein addition and upper case letters are referred to the highest level of protein addition.