The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics

Enhancing the Quality of Gluten-Free Noodles Through Taro Pulp Supplementation: Effects of Pulping Time and Addition Levels

The global demand for gluten-free (GF) foods has significantly increased due to the rising prevalence of celiac disease. However, challenges related to the textural quality and nutritional deficiencies of GF products remain notable. This study examined the effects of incorporating taro pulp (TP), considering factors of pulping time (3, 6, 9 min) and the addition levels (15%, 20%, 25%) of TP, on the rheological properties of dough and the textural, structural, and cooking properties of GF noodles. The results indicated that TP worked as both a textural enhancer and a nutritional fortifier, and pulping time and TP addition levels had a synergistic effect on the quality of GF noodles. The higher TP incorporation levels led to a dilution effect, reducing both the storage modulus (G') and loss modulus (G″) of the dough. In addition, moderate TP addition (15%-20%) enhanced textural uniformity and cooking performance, with 20% TP reducing cooking loss by 41% (p < 0.01). In contrast, excessive TP (25%) disrupted starch networks, increasing hardness (p < 0.05). TP6-20 (6-min pulping, 20% TP) emerged as the optimal formulation, delivering an 83% increase in total phenolic content (TPC) (p < 0.05) and 50% higher DPPH radical scavenging activity compared to the control (p < 0.05). TP supplementation also altered the starch crystallinity and short-range ordered structure and enhanced digestibility. These findings offered valuable insights into the development of GF noodles with TP.

Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties

Sorghum, a gluten-free carbohydrate source with high antioxidants and resistant starch, contains anti-nutrients like phytic acid, tannin, and kafirin. Interactions with starch and proteins result in polyphenol-starch, starch-kafirin, and tannin-protein complexes. These interactions yield responses such as V-type amylose inclusion complexes, increased hydrophobic residues, and enzyme resistance, reducing nutrient availability and elevating resistant starch levels. Factors influencing these interactions include starch composition, structure, and Chain Length Distribution (CLD). Starch structure is impacted by enzymes like ADP-glucose pyrophosphorylase, starch synthases, and debranching enzymes, leading to varied chain lengths and distributions. CLD differences significantly affect crystallinity and physicochemical properties of sorghum starch. Despite its potential, the minimal utilization of sorghum starch in food is attributed to anti-nutrient interactions. Various modification approaches, either direct or indirect, offer diverse physicochemical changes with distinct advantages and disadvantages, presenting opportunities to enhance sorghum starch applications in the food industry.

Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products

The technological and nutritional traits of food-grade sorghum hybrids, hulled/naked oat varieties and maize genotypes of different colors were studied for novel and healthier gluten-free foods. Oat genotypes showed the highest protein content, followed by maize and sorghum. The total starch and the total dietary fiber content were quite similar among the three species. Great variation was found in the amylose content, and the highest was in sorghum (27.12%), followed by oat 16.71% and maize 10.59%. Regarding the pasting profile, the rank of Peak Viscosity was sorghum (742.8 Brabender Unit, BU), followed by maize (729.3 BU) and oat (685.9 BU). Oat and sorghum genotypes had similar average breakdown (407.7 and 419.9 BU, respectively) and setback (690.7 and 682.1 BU, respectively), whereas maize showed lower values for both parameters (384.1 BU and 616.2 BU, respectively). The total antioxidant capacity, only in maize, significantly correlated with total flavonoid, phenolic and proanthocyanidin contents, indicating that all the measured compounds contributed to antioxidant capacity. The study indicated the importance of sounding out the nutritional and technological characteristics of gluten-free cereals in order to select suitable cultivars to be processed in different gluten-free foods with better and healthier quality.

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

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.

A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.