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In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips

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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 slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.

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Authors and Affiliations

  1. Department of Field Crops, Faculty of Agriculture, Erciyes University, Kayseri, Turkey

    Mahmut Kaplan

  2. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane, Turkey

    Ferhat Yüksel

  3. Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, Bor, Nigde, Turkey

    Ferhat Yüksel

  4. Department of Agricultural Biotechnology, Faculty of Agriculture, Erciyes University, Kayseri, Turkey

    Kevser Karaman

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  1. Mahmut Kaplan
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  2. Ferhat Yüksel
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  3. Kevser Karaman
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Correspondence to Kevser Karaman.

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Kaplan, M., Yüksel, F. & Karaman, K. In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips. J Food Sci Technol 58, 3725–3733 (2021). https://doi.org/10.1007/s13197-020-04830-7

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