Inclusion of sweet sorghum flour in bread formulations
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Data
2015-05
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Resumo
Sweet sorghum (Sorghum bicolor L. Moench) has been studied as an additional source of raw material
for production or partial replacement of foods due to its high fiber concentration. Its consumption is
associated with the prevention of some diseases and nutritional benefits. The aim of this study was to
evaluate the partial replacement of wheat flour by sweet sorghum flour in bread formulations in order to
characterize the nutritional and physical profile of the flour. Four bread formulations were prepared and
evaluated for sensory and textural profile. The composition of sweet sorghum flour showed high fiber
content and relative protein value, and moisture showed average value, in accordance with limits
established by legislation. The addition of 3% sweet sorghum flour to bread was shown to be technically
feasible, with great acceptance by consumers, being a nutritious and tasty option.
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Functional food, Fiber, Baking, Texture
Citação
ARAUJO, Veronica Freiras Pires et al. Inclusion of sweet sorghum flour in bread formulations. African Journal of Biotechnology, Makhanda, v. 14, n. 19, p. 1655-1661, May 2015.