Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures

Abstract

Sorghum, a gluten-free diet usually recommended for celiac patients, can be improved with functional indigenous starters. Sourdough breads were prepared from sorghum flour using selected lactic acid bacteria and yeast starter cultures. Sensorial attributes, antioxidant properties and in-vitro digestibility of the sourdoughs were studied. The sourdough bread produced with Pediococcus pentosaceus SA8 showed the highest overall acceptability (6.9). Furthermore, Weissella confusa SD8 sourdough had the highest total phenolic and total flavonoid contents (33.08 mg GAE/100 g and 13.79 mg/100 g, respectively), while the control had the least (27.69 mg GAE/100 g and 13.66 mg/100 g, respectively). Sourdough addition enhanced protein digestibility of the breads. The selected starter cultures improved the consumer acceptability, antioxidant properties and protein digestibility of sorghum flour in sourdough fermentation. Therefore, they exhibited great potentials as suitable for developing a safe and effective therapeutic alternative to gluten-containing foods for celiac patients.