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

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dc.authoridKaplan, Mahmut/0000-0002-6717-4115
dc.authoridKaraman, Kevser/0000-0003-0729-6185
dc.authoridyuksel, ferhat/0000-0003-1995-9820
dc.contributor.authorKaplan, Mahmut
dc.contributor.authorYuksel, Ferhat
dc.contributor.authorKaraman, Kevser
dc.date.accessioned2024-11-07T13:34:05Z
dc.date.available2024-11-07T13:34:05Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.1007/s13197-020-04830-7
dc.identifier.endpage3733
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue10
dc.identifier.pmid34471296
dc.identifier.scopus2-s2.0-85092516087
dc.identifier.scopusqualityQ1
dc.identifier.startpage3725
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04830-7
dc.identifier.urihttps://hdl.handle.net/11480/15787
dc.identifier.volume58
dc.identifier.wosWOS:000577083800004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectSorghum
dc.subjectDeep frying
dc.subjectGluten free chips
dc.subjectGlycemic index
dc.subjectAntioxidant
dc.titleIn vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
dc.typeArticle

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