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Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends

OAR@ICRISAT

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Relation http://oar.icrisat.org/12080/
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16094
https://doi.org/10.1111/ijfs.16094
 
Title Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends
 
Creator Adepehin, J O
Enujiugha, V N
Badejo, A A
Young, G M
Odeny, D A
 
Subject Pearl Millet
Finger Millet
Sorghum
 
Description To seek potential alternative(s) for imported wheat in the African baking industry, the physicochemical parameters and sensory attributes of sourdough breads developed from locally sourced underutilised cereals and their blends were assessed. Processed sorghum (Sorghum bicolour), finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) and their composites (50:50) were used to produce sourdough. Sourdough and flour-sourdough blends (30% sourdough) were used in making gluten-free breads. The
protein content of the breads ranged from 16.29% to 39.26%, whereas the fat, crude fibre, ash and carbohydrate contents fell between 14.02–18.80%, 0.55–1.22%, 1.90–3.32% and 42.16–65.61%, respectively. The calculated energy value of the gluten-free breads (405.99–446.39 Kcal per 100 g) exceeded that of wheat bread (396.43 Kcal per 100 g), while the specific loaf volume varied from 1.46 to 1.80 cm3 g-1.
Although the produced gluten-free breads have improved nutritional content compared to conventional wheat bread, they were at best moderately liked. This is perhaps due to the non-cohesive nature of the crumbs and psychological preference for known products. Further research targeted at improving the organoleptic properties of these sourdough breads is recommended.
 
Publisher Wiley
 
Date 2022-09-17
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights cc_attribution
 
Identifier http://oar.icrisat.org/12080/1/International%20Journal%20of%20Food%20Science%20and%20Technology_58_493%E2%80%93501_2023.pdf
Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A (2022) Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. International Journal Of Food Science & Technology, 58. pp. 493-501. ISSN 1365-2621