Physicochemical, techno-functional and structural properties of gluten-free crackers developed from sorghum (Sorghum bicolor (L.)) varieties

The present study was conducted to develop gluten-free crackers using six different white varieties of sorghum, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), ICSV15021 and M35-1. The physico-chemical, mineral and functional properties of developed crackers were studied. The crackers from soft wheat flour serve as a control. Highest protein (7.35 g/100 g), iron (6.63 mg/100 g) and potassium (199.86 mg/100 g) were found in ICSV15021 crackers, whereas highest total dietary fibre (9.01 g/100 g), magnesium (31.13 mg/100 g), copper (1.47 mg/100 g), zinc (1.92 g/100 g) and manganese (1.32 mg/100 g) were found in PS crackers. All exhibited A-type crystallinity pattern except PS crackers (V-type pattern). Overall acceptability of K12 sorghum crackers was found to be similar to control. In conclusion, this study evidenced that gluten-free sorghum crackers exhibited higher nutrients and mineral composition and can be regarded as health-promoting functional food, which is also cost-effective than commercially available gluten-free products.

Automated summary

This study developed gluten-free crackers using six different white varieties of sorghum. The results showed that these crackers have higher nutrients and mineral composition, making them health-promoting functional food. They are also more cost-effective than commercially available gluten-free products.