Yousif, A. and Nhepera, D. and Johnson, S. (2012) Influence of sorghum flour addition on flat bread in-vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chemistry. pp. 1-34.
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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 Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sorghum; Flat bread; Polyphenol; Antioxidant capacity; In vitro starch digestibility; Sensory acceptability |
| Author Affiliation: | School of Exercise and Nutrition Sciences, Deakin University, Burwood, 3125, Australia, Food Science & Technology Program, School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Perth, 6845, Australia |
| Subjects: | Social Sciences Postharvest Management > Food Technology |
| Divisions: | Sorghum |
| Depositing User: | Mr. SanatKumar Behera |
| Date Deposited: | 27 Mar 2012 05:21 |
| Last Modified: | 27 Mar 2012 05:39 |
| Official URL: | http://dx.doi.org/10.1016/j.foodchem.2012.02.199 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/4205 |
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