Abstract
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.
Highlights
Introduction iationsIn the last few decades, diseases related to diet have been on the rise worldwide
Cracks were observed in the crust of PS8SB, which is due to its low gas holding capacity during the baking process as the starter culture Pediococcus pentosaceus SA8 in comparison to others is a nonexopolysaccharide producer
The sample possesses a better crumb cell structure. This could be due to the functionality of the starter P. pentosaceus pentosaceus LD7 (PL7) in exopolysaccharide production, which enhanced the dough consistency and aided the gas-holding capacity and bread expansion
Summary
In the last few decades, diseases related to diet have been on the rise worldwide. The most frequent immunological disorders relate to gluten intake in the diet are celiac disease (CD) and non-celiac gluten sensitivity (NCGS), and the global prevalence of CD is 1–1.5% [2]. The storage protein gluten is made up of several ethanol-soluble proteins, which are gliadin and glutenin (in wheat), secalin and secalinin (in rye), and hordein and hordenine (in barley) [3]. CD causes an absolute intolerance to these proteins, especially wheat gliadin, inflaming the micro-villi of the intestinal mucosa and damaging it to the extent of inhibiting nutrient absorption; malnutrition, loose bowel movements, and some nutrient deficiencyrelated symptoms ensue [4]. The NCGS is a non-allergic and non-autoimmune disorder
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