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Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread.

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Relation http://ir.cftri.com/14674/
https://doi.org/10.1016/j.lwt.2019.108769
 
Title Effect of legume addition on the physiochemical and sensorial attributes of
sorghum-based sourdough bread.
 
Creator Olojede, A. O.
Sanni, A. I.
Banwo, K.
 
Subject 22 Legumes-Pulses
26 Bakery products
 
Description There is an increasing consumer's demand for functional gluten-free foods since products derived from gluten are
involved in celiac disease in genetically susceptible persons. Sorghum is gluten-free but with nutritional and
technological challenges. Sourdough fermentation can improve the technological attributes of sorghum.
Moreover, incorporation of legumes can improve the cereal's quality to make a nutritionally superior and acceptable product. This study focused on determining the influence of chickpea and cowpea inclusion on the
textural, nutritional and sensory characteristics of sorghum sourdough bread (SSB) fermented with Pediococcus
pentosaceus. Texture Profile Analysis (TPA) shows that the chickpea-fortified sample (CKPB) had the least
hardness (23.91 N and 18.60 N, respectively) on the first and second compression and the highest ash and
protein contents (2.72 g/100 g sample and 7.17 g/100 g sample, respectively). The specific volumes of legumefortified SSBs were significantly (p ≤ 0.05) higher compared to control bread. The legume-fortified SSBs were
more acceptable by the consumers with CKPB showing highest overall acceptability (7.36). The quality of the
SSBs were improved with legume addition and generally, chickpea-fortified SSB had the best technological and
physicochemical characteristics signifying that it could be a promising alternative to chemical dough additives
and a preferred product for gluten-intolerant individuals.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14674/1/LWT%20-%20Food%20Science%20and%20Technology%20118%20%282020%29%20108769.pdf
Olojede, A. O. and Sanni, A. I. and Banwo, K. (2020) Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT - Food Science and Technology, 118. p. 108769. ISSN 0023-6438