Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

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Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

Applied Sciences ◽

10.3390/app11178186 ◽

2021 ◽

Vol 11 (17) ◽

pp. 8186

Author(s):

Ana Carolina L. Centeno ◽

Etiene Aguiar ◽

Fernanda Santos ◽

Valéria Queiroz ◽

Ana Conti-Silva ◽

...

Keyword(s):

Potato Starch ◽

Grain Sorghum ◽

Weight Basis ◽

Water Levels ◽

Gluten Free ◽

Whole Grain ◽

Overall Acceptability ◽

Sorghum Flour ◽

Hedonic Scale

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

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Fermentation of Whole Grain Sorghum (Sorghum bicolor (L.) Moench) with Different Dry Matter Concentrations: Effect on the Apparent Total Tract Digestibility of Energy, Crude Nutrients and Minerals in Growing Pigs

Animals ◽

10.3390/ani11051199 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1199

Author(s):

Reinhard Puntigam ◽

Julia Slama ◽

Daniel Brugger ◽

Karin Leitner ◽

Karl Schedle ◽

...

Keyword(s):

Dry Matter ◽

Latin Square ◽

Grain Sorghum ◽

Whole Grains ◽

Growing Pigs ◽

Whole Grain ◽

Inorganic P ◽

Gross Energy ◽

Sorghum Grain ◽

Sorghum Bicolor L

This study investigated the effects of sorghum ensiled as whole grains with different dry matter concentrations on the apparent total tract digestibility (ATTD) of energy, crude nutrients and minerals in growing pigs. Whole grain sorghum batches with varying dry matter (DM) concentrations of 701 (S1), 738 (S2) and 809 g kg−1 (S3) due to different dates of harvest from the same arable plot, were stored in air-tight kegs (6 L) for 6 months to ensure complete fermentation. Subsequently, 9 crossbred barrows (34.6 ± 1.8 kg; (Duroc x Landrace) × Piétrain)) were used in a 3 × 3 Latin square feeding experiment. Diets were based on the respective sorghum grain silage and were supplemented with additional amino acids, minerals and vitamins to meet or exceed published feeding recommendations for growing pigs. The ATTD of gross energy, dry matter, organic matter, nitrogen-free extracts, and crude ash were higher in S1 compared to S3 treatments (p ≤ 0.05), while S2 was intermediate. Pigs fed S1 showed significantly higher ATTD of phosphorus (P) compared to all other groups while ATTD of calcium was unaffected irrespective of the feeding regime. In conclusion, growing pigs used whole grain sorghum fermented with a DM concentration of 701 g kg−1 (S1) most efficiently. In particular, the addition of inorganic P could have been reduced by 0.39 g kg−1 DM when using this silage compared to the variant with the highest DM value (809 g kg−1).

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Colonic and systemic effects of extruded whole-grain sorghum consumption in growing Wistar rats

British Journal Of Nutrition ◽

10.1017/s0007114517002513 ◽

2017 ◽

Vol 118 (8) ◽

pp. 589-597 ◽

Cited By ~ 4

Author(s):

Emilce E. Llopart ◽

Raúl E. Cian ◽

Muñoz María Elvira López-Oliva ◽

Ángela Zuleta ◽

Adriana Weisstaub ◽

...

Keyword(s):

Superoxide Dismutase ◽

Wistar Rats ◽

Manganese Superoxide Dismutase ◽

Colonic Mucosa ◽

Systemic Effect ◽

Grain Sorghum ◽

Related Factor ◽

Whole Grain ◽

Copper Zinc Superoxide Dismutase ◽

Male Wistar Rats

AbstractColonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption of sorghum diets showed satiety properties, with reduction of caecal pH, and lower activity ofβ-glucosidase andβ-glucuronidase enzymes. Decreased copper zinc superoxide dismutase and manganese superoxide dismutase and increased catalase and glutathione peroxidase levels were observed in colonic mucosa. The induction of antioxidant enzymes occurred through the activation of the nuclear factor erythroid 2-related factor 2 protein and its subsequent translocation into the nucleus. ERS was able to decrease the proliferation of proximal mucosa of colon, demonstrating a possible effect against colorectal tumourigenesis. EWS increased proliferation and also apoptosis, ensuring the re-establishment of homoeostasis of the colonic mucosa. No antioxidant systemic effect (serum or hepatic level) was observed. It is likely that despite the extrusion the low bioavailability of the phenolic compounds of sorghum diets caused them to exert mainly acute effects at the colon level. Extruded whole-grain sorghum is a good functional ingredient that might be promising in dietary prevention of intestinal diseases.

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High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals

Foods ◽

10.3390/foods8110591 ◽

2019 ◽

Vol 8 (11) ◽

pp. 591 ◽

Cited By ~ 1

Author(s):

Talwinder S. Kahlon ◽

Roberto J. Avena-Bustillos ◽

Jenny L. Brichta ◽

Ashwinder K. Kahlon

Keyword(s):

Commercial Production ◽

High Protein ◽

Physical Analysis ◽

Gluten Free ◽

Whole Grain ◽

Shelf Space ◽

Bile Acid Binding ◽

Sensory Parameters ◽

Added Salt ◽

Made In

Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.

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Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum

Food Bioscience ◽

10.1016/j.fbio.2018.08.007 ◽

2018 ◽

Vol 25 ◽

pp. 118-127 ◽

Cited By ~ 11

Author(s):

Oluwafemi Ayodeji Adebo ◽

Patrick Berka Njobeh ◽

Janet Adeyinka Adebiyi ◽

Eugenie Kayitesi

Keyword(s):

Physicochemical Properties ◽

Grain Sorghum ◽

Whole Grain ◽

Bioactive Components ◽

Fermentation Time

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Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential

Food Science and Technology International ◽

10.1177/1082013219894127 ◽

2019 ◽

Vol 26 (4) ◽

pp. 311-320 ◽

Cited By ~ 1

Author(s):

S Hussain ◽

AA Mohamed ◽

MS Alamri ◽

MA Ibraheem ◽

Akram A Abdo Qasem ◽

...

Keyword(s):

Gallic Acid ◽

Wheat Flour ◽

Pasting Properties ◽

Gluten Free ◽

Phenolic Contents ◽

Health Promoting ◽

Physical Attributes ◽

Pasting Temperature ◽

Technical Properties ◽

Flour Blends

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

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