Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads
Lívia de Lacerda de Oliveira, Guilherme Theodoro de Oliveira, Ernandes Rodrigues de Alencar, Valéria Aparecida Vieira Queiróz, Lúcio Flávio de Alencar Figueiredo
LWT
Abstract
Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-free bread. Specific volume, texture, and acceptance were assessed in the breads. All characteristics were correlated to identify the drivers of liking. Only the brown BRS 305 and 1167048 hybrids presented pigmented testa layer with higher total phenolic contents (TPC) and total condensed tannins (TAN). The former stood out for antioxidants (1493 mg/100 g of TPC, 609.9 mg/100 g of TAN). The negative effect of antioxidants and fibers on bread acceptance was highlighted. Red sorghum BRS 332 presented higher acceptance, besides an interesting content of antioxidants (218 mg/100 g of TPC and 21.4 mg/100 g of TAN). Proteins, carbohydrates, and soluble starch were drivers of liking. Their contents could be adjusted with other ingredients to improve formulations of higher antioxidant sorghum breads.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
red sorghum BRS 332 present higher acceptance
“Red sorghum BRS 332 presented higher acceptance, besides an interesting content of antioxidants (218 mg/100 g of TPC and 21.4 mg/100 g of TAN).”
antioxidants and fibers have negative effect on bread acceptance
“The negative effect of antioxidants and fibers on bread acceptance was highlighted.”
brown BRS 305 and 1167048 hybrids have higher total phenolic contents (TPC) and total condensed tannins (TAN)
“Only the brown BRS 305 and 1167048 hybrids presented pigmented testa layer with higher total phenolic contents (TPC) and total condensed tannins (TAN).”