Article
Food Science & Technology
Gaetano Cardone, Rubina Rumler, Sofia Speranza, Alessandra Marti, Regine Schoenlechner
Summary: The study showed that sprouting sorghum for 48 hours enhanced the performance of bread-making with increased volume, decreased firmness, improved protein digestibility, and increased slowly digestible starch in bread.
Article
Food Science & Technology
Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh, Saravanan Mani, Anand Kishore
Summary: This study focused on replacing refined wheat flour with control and processed sorghum flour in order to investigate its effects on the properties of flour/batter/dough and bread. The results showed that sorghum processing had a significant impact on these properties, with increasing replacement ratios leading to decreasing trends in several indicators.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni, Ismail Hakki Boyaci
Summary: This review paper discusses different types of sorghum bread and factors that affect its properties. It also explores methods to improve the quality of sorghum flour, dough, and bread, as well as techniques for enhancing sorghum functionality.
Article
Food Science & Technology
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Summary: The study evaluated the impact of substituting wheat flour with three different pretreated green pea flour on fresh bread quality. It was found that bread made with conventionally milled and pre-cooked green pea flour showed similar characteristics to the control, while higher addition levels decreased specific volume and increased firmness. Incorporating legume flour delayed staling and increased proteins and fiber in the bread. Pre-heated flour increased starch digestibility. Overall, pre-cooked and soaked under-pressure-steamed green pea flour can be valuable ingredients for making soft and stable bread.
Article
Food Science & Technology
Mohana Yoganandan, Scott R. Bean, Rebecca Miller-Regan, Hulya Dogan, Manoj Kumar Pulivarthi, Kaliramesh Siliveru
Summary: The study on the effects of room temperature water, hot water, and steam tempering methods on sorghum kernel properties showed that room temperature tempering has significant impact on milling and bread-making properties, leading to better quality of bread.
Article
Food Science & Technology
Lin Lu, Caigao He, Bingjie Liu, Quan Wen, Shuqin Xia
Summary: The incorporation of chickpea flour (CF) into wheat flour for biscuit making can enhance the nutritional value and reduce digestibility, displaying desirable quality properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Aysen Bas, Sedef El Nehir
Summary: The study investigated the possibility of using cricket flour as a substitute for wheat flour in biscuits. The cricket biscuits showed similar physical properties to standard biscuits but had differences in protein, dietary fiber, ash, and carbohydrate content. The cricket biscuits had a slightly lower glycemic index and higher protein digestibility compared to standard biscuits.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Fahrunnisa Adzqia, Suntaree Suwonsichon, Masubon Thongngam
Summary: This research investigated the impact of white sorghum flour levels on the properties of flour blends and the qualities of gluten-free bread. The results revealed that increasing the sorghum flour content resulted in higher color intensity, pasting temperature, and setback viscosity, while decreasing the peak and breakdown viscosities of the flour blends. For gluten-free bread, higher levels of white sorghum flour affected specific volume, color, flavor, and texture characteristics.
Article
Food Science & Technology
Ruixuan Zhao, Nan Li, Qiannan Liu, Wei Liu, Liang Zhang, Honghai Hu
Summary: This study aimed to formulate low GI and gluten-free biscuits by using potato flour, indica rice flour, oat bran, and inulin. The incorporation of oat bran and inulin significantly reduced the glycemic index of biscuits and enhanced the taste, flavor, and overall acceptability.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Johanan Espinosa-Ramirez, Rosa Maria Mariscal-Moreno, Cristina Chuck-Hernandez, Sergio O. Serna-Saldivar, Rosa Selene Espiricueta-Candelaria
Summary: This study evaluated the potential of ayocote bean flour as a partial substitute for wheat flour in breadmaking. The results showed that substituting wheat flour with ayocote bean flour improved the nutritional properties of bread, but low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Xiaoli Xu, Scott Bean, Xiaorong Wu, Yong-Cheng Shi
Summary: The digestibility of starch in sorghum grains was influenced by the particle size of flour and the hardness of the grains. The protein matrix and pH value also played important roles in starch digestion. The content of resistant starch varied in different forms of sorghum, with higher levels observed in sorghum flours. Cooking had different effects on protein and starch digestibility in sorghum flours.
Article
Food Science & Technology
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Helen Nwakego Ayo-Omogie, Beatrice Chinyem Oganah-Ikujenyo, Nonyelum Laurentia Anumba, Gloria Emiola Enimola, Deborah Oyindamola Adegoke, Ramatu Alhassan, Oluwafemi Ayodeji Adebo
Summary: This study found that substituting wheat flour with germinated Bambara groundnut flour in bread making has the potential to improve the nutritional quality and antioxidant capacity of bread, and reduce the digestion rate of starch. Adding 15% of germinated Bambara groundnut flour did not have a significant impact on the volume of the bread, but the addition of 20% significantly improved the taste, aroma, and overall acceptability.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Iranna Udachan, Abhijit Gatade, Rahul Ranveer, Siddharth Lokhande, Gurunath Mote, Akshaya Kumar Sahoo
Summary: This study aimed to develop gluten-free brown rice pasta using unripe banana flour and defatted soy flour. The results showed that increasing substitution with unripe banana flour improved the texture and sensory attributes of the pasta. The nutritional value, including fiber and protein content, was also enhanced compared to wheat-based pasta.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Hongwei Meng, Chong Xu, Meiying Wu, Ying Feng
Summary: The effects of substituting 10%-30% wheat flour with potato flour (PF) and sweet potato flour (SPF) on the properties of flour and dough, the total polyphenol (TPC) and carotenoid contents (TCC) of bread, as well as their relationship with bread texture and starch digestibility, were investigated. The addition of PF and SPF decreased the viscosity of the flour, as well as the dough formation and stabilization duration, and the hardness of the bread. The specific volume of the bread depended on the amount of PF and SPF added. The TPC and TCC in the bread were influenced by the type of flour added, with negative effects on specific volume and positive effects on resistant starch (RS) content.
FOOD SCIENCE & NUTRITION
(2022)
Article
Multidisciplinary Sciences
Xiaoyue Li, Yuqiu Guo, Lirong Chen, Kaichang Liu, Kuijie Gong
Summary: This study demonstrated that incorporating lotus root powder into wheat flour to make Chinese steamed bread improved the texture profile, making it more springy and cohesive while reducing hardness. Additionally, animal tests showed that after 12 weeks of administering the lotus-wheat incorporated flour to diabetic rats, there was a decrease in blood glucose levels as well as serum TC, TG, and LDL-C, indicating potential liver protective effects from oxidative stress.
SCIENTIFIC REPORTS
(2021)
Review
Food Science & Technology
John R. N. Taylor, Kwaku G. Duodu
Summary: Sorghum grain has higher levels of resistant starch (RS) and slowly digestible starch (SDS), which can have positive health effects if the endosperm structure is not disrupted during processing. Thermally induced cross-linking and tannins contribute to the low starch digestibility. However, high-shear technologies disrupt the structure, making the starch fully digestible. Further research is needed to understand the mechanisms and interactions between intrinsic and processing factors related to RS in sorghum foods.
Article
Food Science & Technology
Nomzamo Magano, Gerrie du Rand, Henriette de Kock
Summary: Understanding the factors that drive consumers to like or dislike bread is crucial for the development of gluten-free bread using indigenous and sustainable crops in Africa. This study investigated the health and taste attitudes and general perceptions of millennial consumers in South Africa regarding gluten-free breads. The results showed that taste factors were more important for this group of consumers than health factors. Regardless of consumers' health or taste interests or their awareness of the bread's nature, standard wheat breads were preferred over commercial gluten-free breads. The acceptability of the aroma of gluten-free bread was reduced only when consumers were informed that the samples were gluten-free. Gluten-free bread was perceived as healthier but less tasty.
Article
Food Science & Technology
Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadene J. M. M. Marx-Pienaar, Henriette L. de Kock, Nomzamo Magano, John R. N. Taylor
Summary: Massive urbanization and increasing disposable incomes in sub-Saharan Africa are leading to a shift in diets and lifestyles, making the population more vulnerable to both malnutrition and obesity. To address this issue and adapt to climate change, increasing the cultivation of climate-resilient crops and using them to produce attractive and nutritious bread products can improve food and nutrition security, promote balanced diets, increase economic inclusiveness, and enhance the sustainability and resilience of the food system.
Article
Food Science & Technology
Edna Makule, Olalekan J. Adebowale, Bruce R. R. Hamaker, Peiman Milani, John R. N. Taylor, Henriette L. de Kock, Olalekan J. Adebowale
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Food Science & Technology
Ogheneyoma Onojakpor, Hely Tuorila, Henrietta L. De Kock
Summary: This study validates a questionnaire for assessing sensory quality control (SQC) related knowledge, attitudes, and practices in the food industry. The final SQC-KAP questionnaire can be used to rapidly assess SQC knowledge and attitudes of food company employees, as well as evaluate company practices.
JOURNAL OF SENSORY STUDIES
(2022)
Article
Food Science & Technology
Henriette L. De Kock, Pulane Nkhabutlane, Rosemary Kobue-Lekalake, Jeanine Kriek, Annelize Steyn, Van Heerden Clarissa, Lucy Purdon, Christi Kruger, Marise Kinnear, Hanri Taljaard-Swart, Hely Tuorila
Summary: An alternative Food Neophobia Scale (FNS-A) was developed to measure the reluctance to eat and avoidance of trying new foods. The scale was tested through exploratory and confirmatory factor analysis, test-retest reliability, and validity measures. Results showed that the FNS-A is a promising tool for quantifying individual responses to unfamiliar or novel foods.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Mariam Nakitto, Suzanne D. Johanningsmeier, Mukani Moyo, Christophe Bugaud, Henriette de Kock, Layal Dahdouh, Nelly Forestier-Chiron, Julien Ricci, Elizabeth Khakasa, Reuben T. Ssali, Christian Mestres, Tawanda Muzhingi
Summary: This study establishes a lexicon and protocol for descriptive sensory analysis (DSA) of sweetpotato, and validates an instrumental texture method for screening end-user preferred traits. The study shows significant correlations between sensory firmness and instrumental texture analysis, and suggests a minimum texture value for screening sweetpotato genotypes. Combining DSA with instrumental texture analysis facilitates efficient screening of genotypes in sweetpotato breeding programs.
FOOD QUALITY AND PREFERENCE
(2022)
Review
Chemistry, Applied
John R. N. Taylor, Janet Taylor
Summary: This review evaluates the properties of kafirin bioplastics compared to zein and gluten bioplastics, finding that kafirin bioplastics have superior functional properties to commercial zein bioplastics.
Article
Chemistry, Applied
Abadi Gebre Mezgebe, Henriette L. de Kock, John R. N. Taylor
Summary: This study evaluated a small-scale microwave cooking-based method for making injera and found that the data on the texture of the injera from the microwave method correlated significantly with those from the full-scale method. The small-scale microwave procedure could be used to screen a larger number of genotypes for their injera-making quality.
Article
Chemistry, Applied
Julia T. Baloyi, Janet Taylor, John R. N. Taylor
Summary: By using QPM zein, bioplastics with better functionality can be developed. QPM zein contains a higher proportion of gamma-zein compared to regular maize zeins and commercial zein, resulting in superior physical properties of the films.
Article
Food Science & Technology
James Makame, Henriette De Kock, M. Naushad Emmambux
Summary: Child malnutrition is a prevalent issue in Africa, and some commercially available complementary foods for infants may not meet optimal quality standards, potentially leading to child malnutrition. Improving the sensory texture and viscosity of these foods is necessary for better nutrient intake by infants.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Agriculture, Multidisciplinary
Mariam Nakitto, Reuben T. Ssali, Suzanne D. Johanningsmeier, Mukani Moyo, Henriette de Kock, Ingunn Berget, Julius J. Okello, Sarah Mayanja, Samuel Edgar Tinyiro, Thiago Mendes, Yada Benard, Doreen Chelengat, Florence Osaru, Christophe Bugaud
Summary: This study aimed to develop a gender-responsive decision tree to obtain an overall sweetpotato eating quality score for targeted breeding selection. The results showed that considering boiled sweetpotato sensory characteristics, such as mealy, sweet taste, sweetpotato smell, firmness, and not fibrous, in breeding design would benefit end-users, especially women. A regression decision tree tool was created to calculate an eating quality selection index when screening lines in breeding programs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
John R. N. Taylor, Colin D. Rehm, Henriette L. de Kock, Sune Donoghue, Andrew Johnson, Chanelle Thompson, Yulia Berezhnaya
Summary: Evidence shows that consuming whole-grain foods reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries can greatly benefit population health. However, there is limited information on consumer knowledge, attitudes, and behaviors towards whole grains in these countries.
