Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties

Autores
Messina, Valeria Marisa; Xu, Binghan; Khoddami, Ali; Roberts, Thomas H.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten-free. Despite its health benefits, the potentialfor wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet tobe realised. In this study, we developed oven-baked sorghum-based tortilla chips to create a healthy sugar-freeproduct for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty)and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten-free product, as wellas a corn-wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheetthickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemicalproperties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness,colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality,although baking time and temperature had the greatest effects. Increasing temperature and time decreasedmoisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownnessindex. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thicknessof 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortillachips were closer than the red sorghum tortilla chips to those of the corn-wheat control. The sorghum tortillachips developed are a healthy gluten-free snack with favourable physiochemical properties.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
Fil: Xu, Binghan. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
Fil: Khoddami, Ali. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
Fil: Roberts, Thomas H.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
Materia
PROTEIN
SORGHUM
NUTRITIONAL COMPOSITION
QUALITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/261906
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Baked sorghum tortilla chips: effects of baking conditions on physicochemical propertiesMessina, Valeria MarisaXu, BinghanKhoddami, AliRoberts, Thomas H.PROTEINSORGHUMNUTRITIONAL COMPOSITIONQUALITYhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten-free. Despite its health benefits, the potentialfor wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet tobe realised. In this study, we developed oven-baked sorghum-based tortilla chips to create a healthy sugar-freeproduct for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty)and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten-free product, as wellas a corn-wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheetthickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemicalproperties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness,colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality,although baking time and temperature had the greatest effects. Increasing temperature and time decreasedmoisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownnessindex. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thicknessof 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortillachips were closer than the red sorghum tortilla chips to those of the corn-wheat control. The sorghum tortillachips developed are a healthy gluten-free snack with favourable physiochemical properties.Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Xu, Binghan. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; AustraliaFil: Khoddami, Ali. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; AustraliaFil: Roberts, Thomas H.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; AustraliaWiley Blackwell Publishing, Inc2024-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/261906Messina, Valeria Marisa; Xu, Binghan; Khoddami, Ali; Roberts, Thomas H.; Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 59; 3; 5-2024; 1605-16140950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16909info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.16909info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:33:33Zoai:ri.conicet.gov.ar:11336/261906instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:33:33.791CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
title Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
spellingShingle Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
Messina, Valeria Marisa
PROTEIN
SORGHUM
NUTRITIONAL COMPOSITION
QUALITY
title_short Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
title_full Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
title_fullStr Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
title_full_unstemmed Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
title_sort Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties
dc.creator.none.fl_str_mv Messina, Valeria Marisa
Xu, Binghan
Khoddami, Ali
Roberts, Thomas H.
author Messina, Valeria Marisa
author_facet Messina, Valeria Marisa
Xu, Binghan
Khoddami, Ali
Roberts, Thomas H.
author_role author
author2 Xu, Binghan
Khoddami, Ali
Roberts, Thomas H.
author2_role author
author
author
dc.subject.none.fl_str_mv PROTEIN
SORGHUM
NUTRITIONAL COMPOSITION
QUALITY
topic PROTEIN
SORGHUM
NUTRITIONAL COMPOSITION
QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten-free. Despite its health benefits, the potentialfor wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet tobe realised. In this study, we developed oven-baked sorghum-based tortilla chips to create a healthy sugar-freeproduct for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty)and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten-free product, as wellas a corn-wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheetthickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemicalproperties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness,colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality,although baking time and temperature had the greatest effects. Increasing temperature and time decreasedmoisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownnessindex. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thicknessof 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortillachips were closer than the red sorghum tortilla chips to those of the corn-wheat control. The sorghum tortillachips developed are a healthy gluten-free snack with favourable physiochemical properties.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
Fil: Xu, Binghan. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
Fil: Khoddami, Ali. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
Fil: Roberts, Thomas H.. University Of Technology Sydney. Faculty Of Science. School Of Life Sciences.; Australia
description Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten-free. Despite its health benefits, the potentialfor wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet tobe realised. In this study, we developed oven-baked sorghum-based tortilla chips to create a healthy sugar-freeproduct for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty)and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten-free product, as wellas a corn-wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheetthickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemicalproperties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness,colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality,although baking time and temperature had the greatest effects. Increasing temperature and time decreasedmoisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownnessindex. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thicknessof 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortillachips were closer than the red sorghum tortilla chips to those of the corn-wheat control. The sorghum tortillachips developed are a healthy gluten-free snack with favourable physiochemical properties.
publishDate 2024
dc.date.none.fl_str_mv 2024-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/261906
Messina, Valeria Marisa; Xu, Binghan; Khoddami, Ali; Roberts, Thomas H.; Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 59; 3; 5-2024; 1605-1614
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/261906
identifier_str_mv Messina, Valeria Marisa; Xu, Binghan; Khoddami, Ali; Roberts, Thomas H.; Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 59; 3; 5-2024; 1605-1614
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16909
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.16909
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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