Murungweni Kundai T, Onipe Oluwatoyin O, Jideani Afam I O
Department of Food Science and Technology, Faculty of Science Engineering and Agriculture University of Venda Thohoyandou South Africa.
Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg Doornfontein South Africa.
Food Sci Nutr. 2024 Sep 8;12(10):8408-8418. doi: 10.1002/fsn3.4362. eCollection 2024 Oct.
, a deep-fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten-free cereal grain, was used to produce . The aim was to develop and characterize gluten-free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for production. The physicochemical characteristics of the were compared. The hardness of was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33-66.67 cm). There was no significant difference in the weight of the samples. An increase in diameter (50.33-52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28-49.12) compared to the crust (26.96-30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28-13.77) increased with levels, while yellowness (11.86-14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough () from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten-free products and in the use of alternative grains like sorghum.
一种油炸谷物面团，通常使用蛋糕粉或面包粉制作，因为小麦中含有天然有益的蛋白质。在本研究中，使用了高粱粉（一种无麸质谷物）来制作这种油炸谷物面团。目的是开发并表征用高粱粉制作的无麸质油炸面团。分别以0.5%、1.0%和1.5%以及1.5%、2.0%和2.5%的比例将黄原胶和瓜尔胶增稠剂添加到高粱粉中用于制作油炸谷物面团。比较了油炸谷物面团的理化特性。由于高粱：瓜尔胶（SGG）样品的高水分含量，其硬度显著较低。SGG样品中的灰分和纤维含量也显著较高。增加SGG的含量会增加体积（63.33 - 66.67立方厘米）。样品重量没有显著差异。在SGG样品中观察到直径增加（50.33 - 52.17毫米）。颜色分析表明，与SX（高粱：黄原胶）和SGG样品的外皮（26.96 - 30.11）相比，面包心的L*（亮度）显著增加（46.28 - 49.12）。在SX和SGG外皮中，红色度（12.28 - 13.77）随含量增加，而黄色度（11.86 - 14.02）随含量降低。本研究的结果具有重要意义，因为它们表明瓜尔胶是用高粱开发谷物油炸面团的更好粘合剂。这些发现可能在食品工业中有实际应用，特别是在无麸质产品的开发以及高粱等替代谷物的使用方面。
