| Popis: |
Sorghum represents an important crop for human use, with an increasing world population and decreasing water supplies. Nevertheless, there are few industrialized foods made with this gluten-free (GF) cereal, to reach more people around the world. Owing to this fact, food innovation is essential to expand the range of sorghum-based products available to consumers, especially because, in general, GF products are poor in quality. The simplex-centroid mixture design was used to evaluate the effect of red sorghum whole-grain (S), polished rice (R), and pregelatinized blend (E) flours on the technological properties of GF cakes made from cake premixes. To retain food safety and technological aspects of cake premixes, E was shown to be a possible option. To optimize a formulation whose cake will have the highest values for oven spring, specific volume, volume and symmetry indexes and springiness, and the lowest values for uniformity index and firmness, the Response Desirability Profiling showed that the best formulation is the one with 20% of S and 80% of R. It is concluded that this formulation is one way to insert sorghum in industrialized foodstuffs, considering the growing demand for GF, more sustainable, convenient and high-quality foods. |
