Elucidation of technological, functional, sensory properties and aroma profiles of gluten‑free breads enriched with lentil flour

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Abstract This study aims at producing gluten-free bread (GFB) utilizing lentil flour (LF) that offers improved nutritional, textural, and sensory properties suitable for celiac patients. For this purpose, the control breads were modified by replacing starch with 10%, 20%, and 30% LF. The control group breads were produced by adding 4% xanthan to the mixture containing corn starch (70%) and gluten-free wheat starch (30%). The physicochemical properties, color, texture, bioactive properties, aroma composition, and sensory properties of the samples were examined. LF addition to the GFB formulation increased the specific volume and hardness of the samples, and the usage of 10% LF enhanced the chewiness of the bread (p < 0.05). The total amount of dietary fiber (TDL) in the bread samples ranged from 1.31 to 4.88 g/100 g. The total phenolic compound (TPC) content was measured as 0.33–0.75 mg GAE/100 g. The total antioxidant capacity (AA) varied from 0.05 to 2.91 µmol Trolox/100 g. Particularly, the bread samples with 30% LF demonstrated the highest values for these parameters. A total of 30 aroma compounds were identified in the samples, with the predominant component found during the aroma analysis being alcohol. The sensory evaluation conducted by the panelists indicated that the GFB with 30% LF was the most favored sample deemed suitable for consumption. In conclusion, a functional, nutritious, and preferable GFB formulation has been developed.