Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

Abstract

The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

“…Researchers have reported good results in terms of the physical properties of GFB made from sorghum flour (SF) alone or blended with other non-gluten flours or starches [12][13][14]. Authors have also shown the potential of sorghum to develop food products with a sensory and nutritional appeal since these products made with SF were well accepted by consumers and can contribute to human health [15,16]. GFB made with SF had higher protein, dietary fiber, total phenol contents and higher antioxidant properties than GFB prepared with rice flour (RF), which is one of the main ingredients used in commercial GFB [6,17].…”

“…The amount of water must be individually adjusted for each formulation while considering the proportion of ingredients in the formulation and the process conditions. In recent publications, a maximum of 120% water (flour weight basis) was used in GFB formulations using up to 70% sorghum flour [13][14][15][16]19,20]. Investigation of higher sorghum and water content levels has not been often explored.…”