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

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...

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Bibliographic Details
Published in:International journal of food science & technology 2021-11, Vol.56 (11), p.5861-5870
Main Authors: Johnson, Stuart K., Kaur, Gurpreet, Luitel, Smriti, Hoang, Le Anh Phuoc, Bhattarai, Rewati R.
Format: Article
Language:English
Subjects:
Acceptability
Antioxidants
Buckwheat
Color
consumer acceptability
Digestibility
Flour
functional foods
Functional foods & nutraceuticals
Noodles
Novel foods
Phenols
Polyphenols
Sorghum
Starch
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Summary: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, in vitro starch digestibility and sensory acceptability were evaluated. Increasing the addition of black sorghum flour significantly (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15326