> Details

Johnson, Stuart K.; Kaur, Gurpreet; Luitel, Smriti; Hoang, Le Anh Phuoc; Bhattarai, Rewati R.

Replacement of buckwheat by black sorghum flour on soba‐type noodles

Reference
management

Bookmarks

Remove from
bookmarks

Share this on Whatsapp

Close

Bookmarks



You can manage bookmarks using lists, please log in to your user account for this.
  • Media type: E-Article
  • Title: Replacement of buckwheat by black sorghum flour on soba‐type noodles
  • Contributor: Johnson, Stuart K.; Kaur, Gurpreet; Luitel, Smriti; Hoang, Le Anh Phuoc; Bhattarai, Rewati R.
  • imprint: Wiley, 2021
  • Published in: International Journal of Food Science & Technology
  • Language: English
  • DOI: 10.1111/ijfs.15326
  • ISSN: 0950-5423; 1365-2621
  • Origination:
  • Footnote:
  • Description: <jats:title>Abstract</jats:title><jats:p>Incorporation of black sorghum flour containing high levels of polyphenols and slowly digestible starch could provide opportunity to enhance nutritional functionality of noodles. Soba‐type noodles were prepared based on a typical wheat‐buckwheat (65:35) formulation by replacement of buckwheat flour with black sorghum flour at 0%, 25%, 50%, 75% and 100%. Noodle colour, texture, total phenolics, antioxidant capacity, <jats:italic>in vitro</jats:italic> starch digestibility and sensory acceptability were evaluated. Increasing the addition of black sorghum flour significantly (<jats:italic>P</jats:italic> &lt; 0.05) decreased the firmness (g) in noodles and imparted a darker colour but increased total polyphenolics and antioxidant capacity. Significantly (<jats:italic>P</jats:italic> &lt; 0.05) lower rapidly digestible starch and higher resistant starch was found in noodles with &gt;50% replacement with black sorghum flour. Overall acceptability of noodles showed preference for noodles containing 25%–75% black sorghum flour. This study demonstrates the potential of using black sorghum as a novel functional food ingredient in noodle manufacturing.</jats:p>