Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads.

• Autor(a) principal: OLIVEIRA, L. de L. de
• Data de Publicação: 2021
• Outros Autores: OLIVEIRA, G. T. de, ALENCAR, E. R. de, QUEIROZ, V. A. V., FIGUEIREDO, L. F. de A.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135097
• topic: Grain diversity; Antioxidant foods; Acceptance drivers; Flour trait; Sorgo; Pão; Amido; Glúten; Grão; Antioxidante; Alimento; Farinha; Breads; Gluten-free foods

Physical, chemical, and antioxidant analysis of grain and flour of five sorghum hybrids with different pericarp color (brown, red, and white) and endosperm texture were conducted to prepare gluten-free bread. Specific volume, texture, and acceptance were assessed in the breads. All characteristics were correlated to identify the drivers of liking. Only the brown BRS 305 and 1167048 hybrids presented pigmented testa layer with higher total phenolic contents (TPC) and total condensed tannins (TAN). The former stood out for antioxidants (1493 mg/100 g of TPC, 609.9 mg/100 g of TAN). The negative effect of antioxidants and fibers on bread acceptance was highlighted. Red sorghum BRS 332 presented higher acceptance, besides an interesting content of antioxidants (218 mg/100 g of TPC and 21.4 mg/100 g of TAN). Proteins, carbohydrates, and soluble starch were drivers of liking. Their contents could be adjusted with other ingredients to improve formulations of higher antioxidant sorghum breads.