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Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

Citation

Yousif, A and Nhepera, D and Johnson, S, Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability, Food Chemistry, 134, (2) pp. 880-887. ISSN 0308-8146 (2012) [Refereed Article]

Copyright Statement

2012 Elsevier Ltd. All rights reserved.

DOI: doi:10.1016/j.foodchem.2012.02.199

Abstract

Wheat flour (WF) flat bread was prepared with varying levels of wholegrain "white" sorghum flour (WSF) or "red" sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and increased breakdown with increased sorghum flour addition. The total phenolic content and antioxidant capacity of the 40% RSF flat bread >40% WSF flat bread > control (100% WF) flat bread. The rapidly digestible starch (RDS) level was lower in the 40% WSF and 40% RSF flat breads than the control (100% WF). Hedonic sensory evaluation indicated that sorghum addition did not reduce the sensory preference for the flat breads. Human clinical studies are now required to determine if the lower levels of RDS and higher antioxidants observed in the sorghum containing flat breads translate into beneficial low glycemic index and reduced oxidative stress in vivo.

Item Details

Item Type:Refereed Article
Keywords:sorghum, flat bread, polyphenol, antioxidant capacity, in vitro starch digestibility, sensory acceptability
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food chemistry and food sensory science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Sorghum
UTAS Author:Yousif, A (Dr Adel Yousif)
ID Code:136773
Year Published:2012
Web of Science® Times Cited:67
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-17
Last Modified:2020-04-21
Downloads:0

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