The influence of nixtamalization on antioxidant capacity and Sensorial Attributes on Gluten Free Bread

Abstract

Maize and sorghum have been recognized for their nutritional and agricultural properties and relevance. The primary objective of this research was to evaluate the phenolic content, antioxidant capacity (AC), and sensory attributes of gluten-free bread elaborated with nixtamalized sorghum and maize. Phenolic content was evaluated by Folin-Ciocalteu method and antioxidant capacity was assessed by ABTS (2,2’-azino-bis (3-ethylbenzthiazo-line-6-sulfonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl). The phenolic content of the bread samples ranged from 1.23–3.67 and from 2.41 to 6.22 mg GAE (gallic acid equivalents)/g sample for maize and sorghum breads, respectively. The AC was assessed using ABTS and DPPH radical, results of this parameter presented a strong correlation with phenolic content. Also, with the ABTS methodology lower values of AC were obtained. Breads elaborated with nixtamalized flours have antioxidant capacity. Among the breads evaluated, sorghum breads received higher overall acceptance as compared to maize breads and higher values of phenolic content and AC.