Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

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.

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The Evaluation of Pasting Properties of Whole Wheat and Whole Green Plantain Flour Blends and Quality Characteristics of Crackers Made from the Blends

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.5.111 ◽

2020 ◽

Vol 2 (5) ◽

Author(s):

U. E. Inyang ◽

V. P. Elijah

Keyword(s):

Wheat Flour ◽

Nutritive Value ◽

Control Sample ◽

Pasting Properties ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Overall Acceptability ◽

Substitution Level ◽

Whole Wheat ◽

Flour Blends

The demand for food products with functional attributes is on the increase worldwide. The present study was aimed at evaluating the effect of supplementing whole wheat flour with 0, 10, 20, 30, 40 and 50% whole green plantain flour on pasting properties of the flour blends, proximate composition, minerals and sensory characteristics of crackers made from the blends. The 100% whole wheat flour served as the control sample. The result showed that the peak viscosity (PV), trough viscosity (TV), breakdown viscosity (BDV), final viscosity (FV) and setback viscosity (SBV) were significantly affected by the level of plantain flour substitution. The 20% plantain flour substitution level recorded the minimum PV (264.00RVU), TV (248.00RVU), FV (531.00RVU) and SBV (263.00RVU) while the 50% plantain flour substituted blend recorded the highest PV (362.00RVU), TV (328.00RVU) and FV (603.00RVU). The control sample recorded the highest SBV (312.00RVU) and least BDV (3.00RVU). The peak times for all the blended samples were the same (7 min) while the time for the control sample was 5 min. There was insignificant difference (P>0.05) in the pasting temperature which ranged from 91.30 – 92.80oC. The crude protein, fat and calcium contents progressively decreased while the ash, crude fibre, carbohydrate, K, Mg, Fe and Zn contents in the prepared crackers progressively increased with increase in the proportion of plantain flour substitution. Cracker prepared from the blend of 80% whole wheat and 20% whole green plantain flours was the most preferred by the sensory evaluation panellists in terms of taste, texture and overall acceptability. It is evident from the study that acceptable crackers of enhanced nutritive value could be produced from blend of 80% whole wheat and 20% whole green plantain flours. The use of flour from unpeeled plantain as ingredient in cracker production would eliminate waste generation and its associated environmental problems.

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Development of a functional cake formulation with purple carrot powder dried by different methods

Food and Health ◽

10.3153/fh21025 ◽

2021 ◽

Vol 7 (4) ◽

pp. 242-250

Author(s):

Nezahat Olcay ◽

Mine Arslan ◽

Mustafa Kürşat Demir ◽

Nilgün Ertaş

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Saturation Index ◽

Control Sample ◽

Volume Index ◽

Total Phenolic ◽

Overall Acceptability ◽

Substitution Level ◽

Hot Air ◽

Index Saturation

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake sam-ples had lower batter densi-ty and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples contain-ing MPC had higher firm-ness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant ac-tivity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

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Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

10.46619/fpns.2020.1-1008 ◽

2020 ◽

Vol 1 (1) ◽

pp. 93-104

Author(s):

Akinyemi TA ◽

◽

Akinsola AO ◽

Adedokun AF ◽

Segilola VO ◽

...

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Zinc Content ◽

Study Finding ◽

Overall Acceptability ◽

Substitution Level ◽

Daily Allowance ◽

Pass Through ◽

Hedonic Scale ◽

Flour Blends

The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

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Degradation of β-Lactoglobulin during sourdough bread production

Foods and raw materials ◽

10.21603/2308-4057-2019-2-283-290 ◽

2019 ◽

pp. 283-290

Author(s):

Olesya Savkina ◽

Olga Parakhina ◽

Marina Lokachuk ◽

Elena Pavlovskaya ◽

Vadim Khlestkin

Keyword(s):

Milk Powder ◽

Bakery Products ◽

Gluten Free ◽

Yeast Biomass ◽

Sourdough Bread ◽

Acid Reagent ◽

Skimmed Milk ◽

Bread Production ◽

Β Lactoglobulin ◽

Skimmed Milk Powder

The research featured various types and strains of lactic acid bacteria (LAB) and yeast. The research objective was to study their ability to utilize β-lactoglobulin during sourdough fermentation. The present paper also described the effect of sourdough fermentation and baking on β-lactoglobulin degradation. A set of experiments with various types and strains of LAB showed that β-lactoglobulin decreased in gluten-free sourdough with 30%, 60%, and 90% of skimmed milk powder (SMP). L.plantarum E36 demonstrated the highest biodegradation of β-lactoglobulin (by 53%) with SMP = 30%. L.helveticus ATCC8018T showed the lowest content of β-lactoglobulin with SMP = 60% and 90%: the content fell by 48% and 40%, respectively. The largest decrease in the content of β-lactoglobulin was observed in the sourdough with Saccharomyces cerevisiae 17 (by 28–42%) and Candida milleri Pushkinsky (by 25–41%). The content of total protein increased, which was not associated with yeast biomass growth. The content was determined after fermentation in sourdoughs with SMP = 60% and 90% using a bicinchoninic acid reagent kit. The content of β-lactoglobulin in the control and experimental samples did not exceed 1 μg/g in the finished bakery products. This fact indicated a significant effect of thermal treatment on β-lactoglobulin degradation in baking. Thus, temperature processing (baking) had a greater impact on the destruction of β-lactoglobulin than enzymatic processing (fermentation).

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Research on functional gluten-free sorghum muffins of different varieties

Food processing industry ◽

10.52653/ppi.2022.1.1.012 ◽

2022 ◽

pp. 55-58

Author(s):

Юлия Юрьевна Никонорова ◽

Лариса Александровна Косых ◽

Любовь Федоровна Сыркина

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Control Sample ◽

Gluten Free ◽

Free Products ◽

Sorghum Flour ◽

Physico Chemical ◽

Confectionery Products ◽

Sorghum Grain ◽

Ground Wheat

Для больных целиакией стоит проблема при составлении рациона питания, в основном это отказ от изделий, которые содержат в своем составе глютен. Перед хлебопекарными предприятиями стоит задача расширить ассортимент безглютеновых продуктов. При изготовлении продуктов, не содержащих глютен, применяют нетрадиционное сырье: к такому сырью относится сорговая мука. Зерно сорго универсально в использовании, в зависимости от сорта его используют как на пищевые цели, так и на кормовые и промышленные. Цель работы - изучение возможности применения сорговой муки из разных сортов для изготовления функциональных безглютеновых кексов. Анализ оценки качества муки и готовых изделий осуществляли органолептическим и физико-химическим способом. Исследованы показатели качества готовых изделий: пшеничной муки высшего сорта и цельносмолотой, полученной из озимой пшеницы сорта Поволжская Нива, а также цельносмолотой сорговой муки из сортов Рось, Державное, Вера и линии Л-246/17. При определении органолептических и физико-химических показателей выявлено, что цвет муки у контрольных образцов был белый и бежевый. У цельносмолотой сорговой муки в зависимости от сорта от светло-бежевого до коричневого. Влажность муки была в норме и не превышала 15 %. По данным фракционного состава белка, самое низкое содержание глютелинов оказалось у линии Л-246/17 (7,98 %), тогда как у пшеничной муки высшего сорта 31,17 %. Хлебопекарная оценка готовых изделий показала, что все кексы со слегка выпуклой формой корки, пропеченные. Объем и удельный объем кексов из цельносмолотой муки сортов Рось, Державное и линии Л-246/17 больше по сравнению с контрольным образцом из цельносмолотой муки пшеницы сорта Поволжская Нива. Проведен сравнительный анализ сортов зернового сорго для применения их в пищевой промышленности, в качестве безглютенового сырья для производства кондитерских изделий. For patients with celiac disease, there is a problem when compiling a diet, mainly it is the rejection of products that contain gluten in their composition. Bakeries are faced with the task of expanding the range of gluten-free products. In the manufacture of gluten-free products, non-traditional raw materials are used, such raw materials include sorghum flour. Sorghum grain is universal in use, depending on the variety, it is used both for food purposes, and for feed and industrial purposes. The purpose of the work is to study the possibility of using sorghum flour from different varieties for the production of functional gluten-free cupcakes. The analysis of the evaluation of the quality of flour and finished products was carried out by organoleptic and physico-chemical methods. The quality indicators of finished products were studied: wheat flour of the highest grade and whole-ground wheat obtained from winter wheat of the Volga Niva variety, as well as whole - ground sorghum flour from the Ros, Derzhavnoye, Vera varieties and the L-246/17 line. When determining the organoleptic and physico-chemical parameters, it was revealed that the color of the flour in the control samples was white and beige. For whole-ground sorghum flour, depending on the variety, from light beige to brown. The moisture content of the flour was normal and did not exceed 15 %. According to the fractional composition of the protein, the lowest content of glutelins was found in the L-246/17 line 7.98 %, while wheat flour of the highest grade - 31.17 %. The bakery evaluation of the finished products showed that all the cupcakes with a slightly convex crust shape are baked. The volume and specific volume of cupcakes made of whole-ground flour of the Ros, Derzhavnoye varieties and the L-246/17 line is higher compared to the control sample made of whole-ground wheat flour of the Volga Niva variety. A comparative analysis of varieties of grain sorghum for their use in the food industry, as gluten-free raw materials for the production of confectionery products is carried out

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Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Czech Journal of Food Sciences ◽

10.17221/10/2012-cjfs ◽

2012 ◽

Vol 30 (No. 6) ◽

pp. 534-540 ◽

Cited By ~ 16

Author(s):

G. Yıldız ◽

BilgiçliN

Keyword(s):

Control Sample ◽

Sensory Properties ◽

Raw Material ◽

Overall Acceptability ◽

Substitution Level ◽

Physical Chemical ◽

Flat Bread ◽

Sensory Score ◽

Dark Colour ◽

Buckwheat Flour

The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.

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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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Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.02288 ◽

2020 ◽

Vol 55 ◽

Author(s):

Valéria Aparecida Vieira Queiroz ◽

Vinícius Tadeu da Veiga Correia ◽

Cícero Beserra de Menezes ◽

Rafael de Araújo Miguel ◽

Renata Regina Pereira da Conceição ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Purchase Intention ◽

Gluten Free ◽

Tannin Content ◽

Capacity Retention ◽

Overall Acceptability ◽

Functional Potential ◽

Sorghum Flour ◽

Before And After

Abstract: The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5‒95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TF-churro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros.

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Physical properties and organoleptic evaluation of gluten-free bread from proso millet

British Food Journal ◽

10.1108/bfj-07-2019-0555 ◽

2019 ◽

Vol 122 (2) ◽

pp. 547-560 ◽

Cited By ~ 1

Author(s):

Joseph Woomer ◽

Manjot Singh ◽

Paul Priyesh Vijayakumar ◽

Akinbode Adedeji

Keyword(s):

Physical Properties ◽

Corn Starch ◽

Potato Starch ◽

Consumer Preference ◽

Gluten Free ◽

Organoleptic Evaluation ◽

Content Type ◽

Overall Acceptability ◽

Proso Millet ◽

Novel Approach

Purpose Gluten-free (GF) foods have gained momentum among consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet is a GF grain with nutritive qualities comparable to other cereals. However, it was not clear how millet-based GF products would be accepted, leading to the goal of this research. Therefore, the purpose of this paper is to evaluate the effect of formulation on physical properties and consumer preference of millet-based GF bread. Design/methodology/approach Three bread formulations were used: proso millet flour (100 percent), proso millet flour–corn starch (1:1), and proso millet flour–potato starch (1:1). Physical and sensory properties were statistically evaluated. Findings Starch addition to the bread formulation had a significant influence on bread volume, color and firmness. A consumer’s age, gluten intolerance and familiarity with millet products did influence the frequency of consumption of GF products. Gluten-intolerant panelists consumed GF products more often than others who are not. Older panelists reported consuming more GF products than younger panelists. Gender also had a significant effect on consumers’ preference for overall acceptability and crumb aroma. The formulation had a significant effect on consumers’ preference of crust color and crumb aroma. Practical implications The paper presents an understanding of how starch addition modulates bread properties for the GF market. Originality/value In this paper, the authors explored a novel approach to use different starches and proso millet for making GF bread and determined sensory responses based on demographics like age, celiac diagnosis and familiarity with GF foods. This vital information will help processors to determine the portion of the market to target and the formulation to explore further.

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Formulation, Overall Acceptability, Nutritive Value Assessment of Gluten-free, Vegan Bread and Comparison with Contemporary Gluten-free Bread

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2021/v33i35a31888 ◽

2021 ◽

pp. 186-196

Author(s):

Akansha Laddha ◽

Pankaj Deshpande ◽

Shamal More ◽

Radhika Hedaoo

Keyword(s):

Protein Content ◽

Control Sample ◽

Proximate Analysis ◽

Fat Content ◽

Plate Count ◽

Value Assessment ◽

Gluten Free ◽

Overall Acceptability ◽

Significant Difference ◽

Microbial Analysis

Gluten-free and vegan bakery items have been gaining popularity. Their demand has increased over the past few years, with India being one of the largest gluten-free food consumers. The gluten-free pieces of bread available in the market are crumbly in nature and have a dry mouthfeel, reducing its overall acceptability among consumers. Therefore, the present study was undertaken to develop gluten-free and vegan bread and enrich it with a functional component such as flaxseeds and assess its overall acceptability and nutritional value compared to gluten-free bread available in the market. Once the product was standardized for its serving size and yield, various sensory evaluation trials were conducted using 9 points hedonic scale on bread attributes with the help of semi-trained(n=30)and trained panellists(n=3). Proximate analysis of macronutrients was conducted along with the microbial analysis. The proximate analysis showed that the experimental product had a higher protein content(18.26g)and a lower fat content (5.58g) as compared to the market-bought control sample of gluten-free bread (Total protein content was 3.44g and total fat content was 9.20g). The experimental bread microbial analysis indicated that the total plate count, yeast and mold count, and coli form count were in the acceptable range. Salmonella and E.coli were absent in the sample Statistical analysis using paired t-test was performed found a significant difference between the experimental and control group among the following characteristics: taste/flavour, texture/mouth feel, and overall acceptability (p≤0.05). A shelf-life study of the bread was conducted, and it was seen that the bread remained sensorial acceptable for three days at a refrigerated temperature and four days at room temperature. The bread had a higher nutritional profile than the control sample and received higher overall acceptability.

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