Record Details

Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/14505/
https://doi.org/10.1016/j.lwt.2020.109576
 
Title Sensory and antioxidant properties and in-vitro digestibility of gluten-free
sourdough made with selected starter cultures.
 
Creator Olojede, A. O.
Sanni, A. I.
Banwo, K.
Adesulu Dahunsi, A. T.
 
Subject 06 Sorghum
32 Antioxidants
 
Description Sorghum, a gluten-free diet usually recommended for celiac patients, can be improved with functional indigenous starters. Sourdough breads were prepared from sorghum flour using selected lactic acid bacteria and
yeast starter cultures. Sensorial attributes, antioxidant properties and in-vitro digestibility of the sourdoughs
were studied. The sourdough bread produced with Pediococcus pentosaceus SA8 showed the highest overall acceptability (6.9). Furthermore, Weissella confusa SD8 sourdough had the highest total phenolic and total flavonoid contents (33.08 mg GAE/100 g and 13.79 mg/100 g, respectively), while the control had the least
(27.69 mg GAE/100 g and 13.66 mg/100 g, respectively). Sourdough addition enhanced protein digestibility of
the breads. The selected starter cultures improved the consumer acceptability, antioxidant properties and protein
digestibility of sorghum flour in sourdough fermentation. Therefore, they exhibited great potentials as suitable
for developing a safe and effective therapeutic alternative to gluten-containing foods for celiac patients.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14505/1/LWT%20-%20Food%20Science%20and%20Technology%20129%20%282020%29%20109576.pdf
Olojede, A. O. and Sanni, A. I. and Banwo, K. and Adesulu Dahunsi, A. T. (2020) Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures. LWT - Food Science and Technology, 129. p. 109576. ISSN 0023-6438