Effect of Psyllium on Sensory Properties of Buckwheat and Fermented Buckwheat Breads

Abstract

Objective: This study aimed to evaluate the effects of different levels of psyllium supplementation on the sensory properties and overall acceptability of gluten-free breads prepared from buckwheat flour and fermented raw buckwheat. Materials and Methods: This sensory analysis study was conducted with 15 volunteer panelists. Six gluten-free bread formulations prepared with buckwheat flour or fermented raw buckwheat and supplemented with 0, 10, or 20 g of psyllium were evaluated using a 5-point hedonic scale. Data were analyzed using the Friedman and Wilcoxon signed-rank tests. Results: Significant differences were observed among the bread formulations for all sensory attributes (p