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    Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

    Access Status
    Fulltext not available
    Authors
    Yousif, A.
    Nhepera, Dorothy
    Johnson, Stuart
    Date
    2012
    Type
    Journal Article
    
    Metadata
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    Citation
    Yousif, Adel and Nhepera, Dorothy and Johnson, Stuart. 2012. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chemistry. 134 (2): pp. 880-887.
    Source Title
    Food Chemistry
    DOI
    10.1016/j.foodchem.2012.02.199
    ISSN
    0308-8146
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/35729
    Collection
    • Curtin Research Publications
    Abstract

    Wheat flour (WF) flat bread was prepared with varying levels of wholegrain ‘‘white’’ sorghum flour (WSF) or ‘‘red’’ sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and increased breakdown with increased sorghum flour addition. The total phenolic content and antioxidant capacity of the 40% RSF flat bread >40% WSF flat bread > control (100% WF) flat bread. The rapidly digestible starch (RDS) level was lower in the 40% WSF and 40% RSF flat breads than the control (100% WF). Hedonic sensory evaluation indicated that sorghum addition did not reduce the sensory preference for the flat breads. Human clinical studies are now required to determine if the lower levels of RDS and higher antioxidants observed in the sorghum containing flat breads translate into beneficial low glycemic index and reduced oxidative stress in vivo.

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