AI Article Synopsis
- Injera, a sourdough pancake from East Africa, is traditionally made from teff flour but alternatives like sorghum are being studied due to the cost and availability of teff.
- Research on eight sorghum varieties with high amylopectin (waxy) content showed that injera made from these grains had superior texture qualities like softness and flexibility compared to normal sorghum.
- The study concluded that waxy sorghum flour could be a promising substitute for creating gluten-free injera with better textural properties, although high protein digestibility in sorghum did not significantly improve quality.
Article Abstract
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759920 | PMC |
| http://dx.doi.org/10.3390/foods9121749 | DOI Listing |
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