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Gazza L, Menga V, Taddei F, Nocente F, Galassi E, Natale C, Lanzanova C, Paone S, Fares C. Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products. Foods 2024; 13:990. [PMID: 38611296 PMCID: PMC11011531 DOI: 10.3390/foods13070990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
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.
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Affiliation(s)
- Laura Gazza
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Valeria Menga
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Federica Taddei
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Francesca Nocente
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Elena Galassi
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Natale
- CREA-IT Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana, 30, 00189 Roma, Italy; (L.G.); (F.T.); (F.N.); (E.G.); (C.N.)
| | - Chiara Lanzanova
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, Via Stezzano, 24, 24126 Bergamo, Italy;
| | - Silvana Paone
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
| | - Clara Fares
- CREA-CI Consiglio Per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25.200, 71122 Foggia, Italy; (V.M.); (S.P.)
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Saeed Omer SH, Hong J, Zheng X, Khashaba R. Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements. Foods 2023; 12:4221. [PMID: 38231610 DOI: 10.3390/foods12234221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 01/19/2024] Open
Abstract
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.
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Affiliation(s)
- Saeed Hamid Saeed Omer
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Hong
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Reham Khashaba
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Faculty of Agriculture, New Valley University, El-Kharga 72511, Egypt
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Aguiar EV, Santos FG, Queiroz VAV, Capriles VD. A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods 2023; 12:3790. [PMID: 37893683 PMCID: PMC10606366 DOI: 10.3390/foods12203790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
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.
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Affiliation(s)
- Etiene Valéria Aguiar
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | - Fernanda Garcia Santos
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | | | - Vanessa Dias Capriles
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
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Xu F, Chen J, Wang L, Liu S. Effect of extruded corn flour addition on the quality characteristics of fine dried noodles. Cereal Chem 2022. [DOI: 10.1002/cche.10547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Fei Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| | - Lei Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
| | - Shuhang Liu
- College of Food Science and Technology Henan University of Technology Zhengzhou 450001 China
- Henan Province Wheat‐flour Staple Food Engineering Technology Research Centre Zhengzhou 450001 China
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