In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips


Kaplan M., Yuksel F., Karaman K.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.58, no.10, pp.3725-3733, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 10
  • Publication Date: 2021
  • Doi Number: 10.1007/s13197-020-04830-7
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.3725-3733
  • Keywords: Sorghum, Deep frying, Gluten free chips, Glycemic index, Antioxidant, PHENOLIC-COMPOUNDS, PHYSICAL-PROPERTIES, GLYCEMIC INDEX, WHEAT CHIPS, STALE BREAD, OIL UPTAKE, MAIZE, DIAGNOSIS, POWDER, POTATO
  • Erciyes University Affiliated: Yes

Abstract

In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.