Abstract
Sorghum is a gluten-free nutrient-dense minor cereal, rich in polyphenols and bioactive compounds of presumed functional and health benefits. This study examined the suitability of whole-grain red sorghum flour (WSF) in breadmaking in terms of its impact on the nutritional value, techno-functional properties, and sensory acceptance of the developed gluten-free bread (GFB). The WSF was incorporated into the GFB formula by replacing corn and potato starches (from 10 to 40%; w/w). The use of WSF contributed to a significant (p < 0.05) enrichment of GFB in proteins, dietary fibre, and phenolic compounds enhancing its antioxidant power (ABTS, DPPH, FRAP, and CUPRAC). WSF30% and WSF40% were characterised by improved technological parameters, in particular higher specific volume, and softer and better-coloured crumb than the control. Moreover, GFB containing a higher WSF percentage achieved better sensory acceptance of consumers. WSF30% was distinguished as a product of favourable nutritional and technological quality, sensory attractiveness, and antioxidant activity. This is a step forward to imparting functional properties and health-related benefits to GFB.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
