Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef

2019 ◽  
Vol 97 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Elena Galassi ◽  
Federica Taddei ◽  
Roberto Ciccoritti ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Sorghum Bicolor ◽  
Eragrostis Tef ◽  
Gluten Free

Sensory characterization of gluten‐free bread enriched with teff ( Eragrostis tef (Zucc.) Trotter) and yacon ( Smallanthus sonchifolius ) using flash profile and common dimension analysis

2019 ◽  
Vol 44 (2) ◽  
Author(s):  
Franciele Leila Giopato Viell ◽  
Giovana Caroline Tonon ◽  
Larissa Caroline Perinoto ◽  
Mariana Lima Braga ◽  
Renata Hernandez Barros Fuchs ◽  
...  
Keyword(s):  
Eragrostis Tef ◽  
Gluten Free ◽  
Smallanthus Sonchifolius ◽  
Dimension Analysis

Whole-Genome Sequence Characterization of Primary Auxin-Responsive Aux/IAA Gene Family in Sorghum (Sorghum bicolor L.)

2010 ◽  
Vol 36 (4) ◽  
pp. 688-694
Author(s):  
Yi-Jun WANG ◽  
Yan-Ping LÜ ◽  
Qin XIE ◽  
De-Xiang DENG ◽  
Yun-Long BIAN
Keyword(s):  
Sorghum Bicolor ◽  
Gene Family ◽  
Genome Sequence ◽  
Whole Genome Sequence ◽  
Whole Genome ◽  
Sequence Characterization ◽  
I Gene

Characterization of gluten-free bulk dough for laminated products

2021 ◽  
Author(s):  
Ana E. de la Horra ◽  
Manuel I. Velasco ◽  
Gabriela N. Barrera ◽  
M. Eugenia Steffolani ◽  
Rodolfo H. Acosta ◽  
...  
Keyword(s):  
Gluten Free

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Characterization of sorghum [Sorghum bicolor (L.) moench] germplasm for agro-morphological traits

2020 ◽  
Vol 33 (2) ◽  
pp. 172-178
Author(s):  
M. Elangovan ◽  
A. Annapurna ◽  
Rajendragouda Patil ◽  
Sushil Pandey ◽  
Chitra Devi Pandey
Keyword(s):  
Sorghum Bicolor ◽  
Morphological Traits ◽  
Sorghum Bicolor L

scholarly journals Molecular characterization of some Egyptian sorghum bicolor genotypes using ISSR markers

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Nourhan Atta ◽  
Mohamed Rashed ◽  
Shireen Assem ◽  
Magdy Madkour
Keyword(s):  
Sorghum Bicolor ◽  
Molecular Characterization ◽  
Issr Markers

Standardization and Characterization of Himalayan Wild Apricot (Geographical Indicator) Kernel Press Cake Protein Isolate and Utilization for Manufacture of Gluten‐Free Pasta

2021 ◽  
Author(s):  
Abhishek Thakur ◽  
Devina Vaidya ◽  
Satish Kumar ◽  
Manisha Kaushal ◽  
Nilakshi Chauhan
Keyword(s):  
Press Cake ◽  
Protein Isolate ◽  
Gluten Free ◽  
Wild Apricot
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