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Saeed Omer SH, Hong J, Zheng X, Khashaba R. Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements. Foods 2023; 12:4221. [PMID: 38231610 DOI: 10.3390/foods12234221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 01/19/2024] Open
Abstract
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer's desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.
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Affiliation(s)
- Saeed Hamid Saeed Omer
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Hong
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Reham Khashaba
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Faculty of Agriculture, New Valley University, El-Kharga 72511, Egypt
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Sruthi NU, Rao PS, Bennett SJ, Bhattarai RR. Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp. Foods 2023; 12:foods12020306. [PMID: 36673398 PMCID: PMC9857962 DOI: 10.3390/foods12020306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/05/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices. Using carbohydrate degrading enzymes to hydrolyse the grain pericarp is a novel approach to biopolishing, where selective degradation of the pericarp layers occurs without adversely affecting the nutrient profile. A collective synergism of enzymes has been proven to cause effective hydrolysis compared to individual enzymes due to the complex presence of non-starch polysaccharides in the grain's outer layers, which comprise a variety of sugars that show specific degradation with respect to each enzyme. The present study aimed to formulate such an enzyme cocktail with xylanase, cellulase, and pectinase in different proportions for hydrolysing sorghum grain pericarp by determining the yield of specific sugars in the pericarp extract after a certain period of incubation. The results showed that the xylanase enzyme has a major effect on the grain bran composition compared to cellulase and pectinase; however, a synergistic mixture yielded more hydrolysed sugars and anti-nutrients in the extract compared to each of the enzymes individually. The results were confirmed by morphological and crystallinity studies of the soaked grain. Compared to conventional water-soaked samples, grains soaked in a cocktail with 66.7% xylanase, 16.7% cellulase, and 16.7% pectinase had visibly thinner and more degraded fibre layers.
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Affiliation(s)
- N. U. Sruthi
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Pavuluri Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
| | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
| | - Rewati Raman Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley 6102, Australia
- Correspondence:
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Sharanagat VS, Singh L, Nema PK. Approaches for development of functional and low gluten bread from sorghum: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Lochan Singh
- Contract research organization National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
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Ari Akin P, Demirkesen I, Bean SR, Aramouni F, Boyaci IH. Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 2022; 11:foods11162466. [PMID: 36010465 PMCID: PMC9407531 DOI: 10.3390/foods11162466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/13/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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Affiliation(s)
- Pervin Ari Akin
- Field Crops Central Research Institute, Ankara 06170, Turkey
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
- Correspondence:
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara 06800, Turkey or
| | - Scott R. Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Fadi Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Ismail Hakkı Boyaci
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara 06800, Turkey
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Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN. Modification of zein dough functionality using kafirin as a coprotein. Food Chem 2022; 373:131547. [PMID: 34802810 DOI: 10.1016/j.foodchem.2021.131547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 12/14/2022]
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
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Affiliation(s)
- Mphokuhle B Ncube
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - Brian P Ioerger
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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de Oliveira LDL, de Oliveira GT, de Alencar ER, Queiroz VAV, de Alencar Figueiredo LF. Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112407] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mezgebe AG, Taylor JRN, de Kock HL. Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. Foods 2020; 9:E1749. [PMID: 33256063 PMCID: PMC7759920 DOI: 10.3390/foods9121749] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 11/18/2022] Open
Abstract
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Affiliation(s)
- Abadi G. Mezgebe
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, P.O. Box 05, Hawassa, Ethiopia
| | - John R. N. Taylor
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
| | - Henriëtte L. de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
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Revilla P, Garzón R, Rosell CM, Malvar RA. Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Emendack Y, Burke J, Bean S, Wilson J, Hayes C, Laza H. Composition, functional components, and physical characteristics of grain from staygreen and senescent sorghum lines grown under variable water availability. Cereal Chem 2018. [DOI: 10.1002/cche.10077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yves Emendack
- Plant Stress and Germplasm Development Research; USDA-ARS; Lubbock Texas
| | - John Burke
- Plant Stress and Germplasm Development Research; USDA-ARS; Lubbock Texas
| | - Scott Bean
- Grain Quality and Structure Research; USDA-ARS; Manhattan Kansas
| | - Jeff Wilson
- Grain Quality and Structure Research; USDA-ARS; Manhattan Kansas
| | - Chad Hayes
- Plant Stress and Germplasm Development Research; USDA-ARS; Lubbock Texas
| | - Haydee Laza
- Plant and Soil Science Department; Texas Tech University; Lubbock Texas
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11
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Taylor J, Taylor JRN. Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
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Elhassan MS, Oguntoyinbo SI, Taylor J, Taylor JR. Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water. Food Chem 2018; 239:333-342. [DOI: 10.1016/j.foodchem.2017.06.114] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 06/18/2017] [Accepted: 06/20/2017] [Indexed: 11/26/2022]
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Jafari M, Koocheki A, Milani E. Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.07.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Elhassan MS, Emmambux MN, Taylor JR. Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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de Morais Cardoso L, Pinheiro SS, Martino HSD, Pinheiro-Sant'Ana HM. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Crit Rev Food Sci Nutr 2017; 57:372-390. [PMID: 25875451 DOI: 10.1080/10408398.2014.887057] [Citation(s) in RCA: 173] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.
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Affiliation(s)
| | - Soraia Silva Pinheiro
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
| | - Hércia Stampini Duarte Martino
- c Laboratory of Experimental Nutrition, Department of Nutrition and Health , Federal University of Viçosa , Viçosa, Minas Gerais , Brazil
| | - Helena Maria Pinheiro-Sant'Ana
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
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Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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17
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Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Chew-Guevara AA, Pérez-Carrillo E, Othon Serna-Saldívar SR, de la Rosa-Millán J. Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghumbicolor) and yellow maize (Zea maiz) starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201500151] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ana Antonieta Chew-Guevara
- Departamento de Biotecnología y Alimentos; Escuela de Biotecnología y Ciencias de la Salud; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Sergio Román Othon Serna-Saldívar
- Centro de Biotecnología-FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
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Elhassan MS, Naushad Emmambux M, Hays DB, Peterson GC, Taylor JR. Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Falade AT, Emmambux MN, Buys EM, Taylor JR. Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.08.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Deora NS, Deswal A, Mishra HN. Functionality of alternative protein in gluten-free product development. FOOD SCI TECHNOL INT 2014; 21:364-79. [PMID: 26048849 DOI: 10.1177/1082013214538984] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Accepted: 05/14/2014] [Indexed: 12/27/2022]
Abstract
Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.
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Affiliation(s)
- Navneet Singh Deora
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Aastha Deswal
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
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Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.10.009] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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