African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12306

Full Length Research Paper

Inclusion of sweet sorghum flour in bread formulations

Veronica Freitas Pires Araujo
  • Veronica Freitas Pires Araujo
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Wellingthon da Silva Guimaraes Junnyor
  • Wellingthon da Silva Guimaraes Junnyor
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Marco Antonio Pereira da Silva*
  • Marco Antonio Pereira da Silva*
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Geovana Rocha Placido
  • Geovana Rocha Placido
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Marcio Caliari Caliari
  • Marcio Caliari Caliari
  • Universidade Federal de Goias, Brazil.
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Maria Siqueira de Lima
  • Maria Siqueira de Lima
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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Nubia Ferreira Vieira
  • Nubia Ferreira Vieira
  • Instituto Federal Goiano - Campus Rio Verde, Brazil.
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  •  Received: 26 February 2015
  •  Accepted: 28 April 2015
  •  Published: 13 May 2015

Abstract

Sweet sorghum (Sorghum bicolor L. Moench) has been studied as an additional source of raw material for production or partial replacement of foods due to its high fiber concentration. Its consumption is associated with the prevention of some diseases and nutritional benefits. The aim of this study was to evaluate the partial replacement of wheat flour by sweet sorghum flour in bread formulations in order to characterize the nutritional and physical profile of the flour. Four bread formulations were prepared and evaluated for sensory and textural profile. The composition of sweet sorghum flour showed high fiber content and relative protein value, and moisture showed average value, in accordance with limits established by legislation. The addition of 3% sweet sorghum flour to bread was shown to be technically feasible, with great acceptance by consumers, being a nutritious and tasty option.
 
Key words: Functional food, fiber, baking, texture.
 

Abbreviation

SRW, Solubility rate in water; SRM, solubility rate in milk; ARO, absorption rate in oil; FSS, flour of sweet sorghum.