Bioactive Compounds, Antioxidant andAntimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

Abstract

This work was undertaken to conduct the attempt of replacing garden cress seeds flour (GCSF) with sorghum flour to produce free gluten pan bread. Shelf life and bioactive compounds (total phenolics content (TPC) and total flavonoids content (TFC) were determined. The free gluten pan bread samples were formed by partly substituting the sorghum flour by 5, 10 and 15% of GCSF. Results of bioactive compounds showed that TPC, TFC and DPPH % assay in all free gluten pan bread samples were increased in compared with the control one. All free gluten pan bread samples didn't show an observed change up to 4 days of storage under different storage condition (room and refrigerator temperature). Spoilage was pointed out by black, white and green coloration on the free gluten pan bread samples. It is concluded that substituting GCSF with sorghum flour produces acceptable free gluten pan bread with improved shelf life.