Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varieties

Abstract

The present study was conducted to develop gluten-free crackers using six different white varieties of sorghum, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), ICSV15021 and M35-1. The physico-chemical, mineral and functional properties of developed crackers were studied. The crackers from soft wheat flour serve as a control. Highest protein (7.35 g/100 g), iron (6.63 mg/100 g) and potassium (199.86 mg/100 g) were found in ICSV15021 crackers, whereas highest total dietary fibre (9.01 g/ 100 g), magnesium (31.13 mg/100 g), copper (1.47 mg/100 g), zinc (1.92 g/100 g) and manganese (1.32 mg/100 g) were found in PS crackers. All exhibited A-type crystallinity pattern except PS crackers (V-type pattern). Overall acceptability of K12 sorghum crackers was found to be similar to control. In conclusion, this study evidenced that gluten-free sorghum crackers exhibited higher nutrients and mineral composition and can be regarded as health-promoting functional food, which is also cost-effective than commercially available gluten-free products.

Future foods based on cereals and pulses: innovative technologies and products

“…He et al (2022) improve the functional properties of wheat gluten hydrolysates by covalent coupling of chlorogenic acid. In order to make the food free of gluten, sorghum (Perraulta Lavanya et al, 2022), oat (Qian et al, 2022) and mung bean (Yen et al, 2022) are used to prepare gluten-free food.…”