Work

The influence of nixtamalization on antioxidant capacity and Sensorial Attributes on Gluten Free Bread

Year: 2024

Type: article

Abstract: Maize and sorghum have been recognized for their nutritional and agricultural properties and relevance. The primary objective of this research was to evaluate the phenolic content, antioxidant capacity (AC), and sensory attributes of gluten-free bread elaborated with nixtamalized sorghum and maize. Phenolic content was evaluated by Folin-Ciocalteu method and antioxidant capacity was assessed by ABTS (2,2’-azino-bis (3-ethylbenzthiazo-line-6-sulfonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl). The phenolic content of the bread samples ranged from 1.23–3.67 and from 2.41 to 6.22 mg GAE (gallic acid equivalents)/g sample for maize and sorghum breads, respectively. The AC was assessed using ABTS and DPPH radical, results of this parameter presented a strong correlation with phenolic content. Also, with the ABTS methodology lower values of AC were obtained. Breads elaborated with nixtamalized flours have antioxidant capacity. Among the breads evaluated, sorghum breads received higher overall acceptance as compared to maize breads and higher values of phenolic content and AC.

Source: CyTA - Journal of Food

DOI: 10.1080/19476337.2024.2418506

Authors: Rosa María Mariscal-Moreno, Fátima Canelo Álvarez, Héctor Eduardo Martínez-Flores, Alfonso Topete Betancourt, Juan deDios Figueroa-Cárdenas

Institutions: Universidad Iberoamericana, Universidad Michoacana de San Nicolás de Hidalgo

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,790