Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 880-887

  Yousif, Adel ^a   Nhepera, Dorothy ^b   Johnson, Stuart ^b  

^a DEAKIN UNIVERSITY   (Australia)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

Antioxidant capacity; Flat bread; In vitro starch digestibility; Polyphenol; Sensory acceptability; Sorghum

Indexed keywords

ANTIOXIDANT CAPACITY; FLAT BREAD; IN-VITRO; POLYPHENOLS; SENSORY ACCEPTABILITY; SORGHUM;

AGENTS; PHENOLS; STARCH;

FOOD PRODUCTS;

STARCH;

ARTICLE; BREAD; CONSUMER; DIETARY FIBER; DIGESTION; FLAVOR; FLOUR; FOOD COLOR; FOOD PREFERENCE; FOOD TEXTURE; IN VITRO STUDY; NONHUMAN; SENSORY EVALUATION; SORGHUM; WATER ABSORPTION;

ADULT; ANTIOXIDANTS; BREAD; CONSUMER SATISFACTION; DIGESTION; FEMALE; FLOUR; FOOD ADDITIVES; HUMANS; MALE; MIDDLE AGED; SORGHUM; STARCH; TASTE; YOUNG ADULT;

TRITICUM AESTIVUM;

EID: 84860277236     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.199     Document Type: Article

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