In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based glute
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ORIGINAL ARTICLE
In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips Mahmut Kaplan1 • Ferhat Yu¨ksel2,3 • Kevser Karaman4
Accepted: 25 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39–8.28, 23.58–29.10 and 5.59–6.60 g/ 100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04830-7) contains supplementary material, which is available to authorized users. & Kevser Karaman [email protected] 1
Department of Field Crops, Faculty of Agriculture, Erciyes University, Kayseri, Turkey
2
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gu¨mu¨s¸ hane University, Gu¨mu¨s¸ hane, Turkey
3
Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, Bor, Nigde, Turkey
4
Department of Agricultural Biotechnology, Faculty of Agriculture, Erciyes University, Kayseri, Turkey
slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples. Keywords Sorghum Deep frying Gluten free chips Glycemic index Antioxidant
Introduction Celiac disease (CD) is a genetic-based autoimmune disorder showing significant effects on gastrointestinal system. It is a chronic inflammatory disease of small intestine caused by uptake of wheat gluten (composed of sub-components of gliadin and glutenin) rich in proline and glutamine or uptake of proteins in rye (secalin) and barley (hordein) flour. The disease is characterized by life-long intolerance (Capriles and Areˆas 2014). CD has symptoms of malabsorption, diarrhea, weight loss and osteoporosis. It also results in various clinical disorders including iron and folic acid deficiency, arthralgia, fatigue and stomach disorder (Sollid and Lundin 2009). Although it was believed that majority of CD cases was not able to diagnosed, modern scanning technologies revealed that numbers of celiac cases were qu
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