Nespeca, Lucas de SouzaPaulino, Hellen Fernanda da SilvaSilva, Tamires Barlati VieiraBona, EvandroLeimann, Fernanda VitóriaMarques, Leila Larisa MedeirosCardoso, Flávia Aparecida ReitzDroval, Adriana AparecidaFuchs, Renata Hernandez Barros2018-02-192021-02-272018-01-192021-02-272020Nespeca, Lucas de Souza; da Silva Paulino, Hellen Fernanda; Barlati Vieira da Silva, Tamires; Bona, Evandro; Leimann, Fernanda Vitória; Marques, Leila Larisa Medeiros; Cardoso, Flávia Aparecida Reitz; Droval, Adriana Aparecida; Fuchs, Renata Hernandez Barros (2020). How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?. International Journal of Food Science and Technology. ISSN 0950-5423. p. 1-110950-5423http://hdl.handle.net/10198/23433Gluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.engCeliac diseaseFlash profileGluten-free cakesSorghum (Sorghum bicolor (L.) Moench)Teff (Eragrostis tef)journal article10.1111/ijfs.14833