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FORMULATION AND EVALUATION OF A WHITE SORGHUM POUND CAKE VARIETY RB-PALOMA
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Abstract
The objective of this work was to evaluate the effect of xanthan gum (GX) and microbial transglutaminase enzyme (MTG) on the physical, textural and proximate properties of a sorghum flour-based bread. A white grain sorghum bread, RB-Paloma variety, was prepared using xanthan gum and microbial transglutaminase at concentrations of 0/0 %, 0.25/0.25 % and 0.5/0.5 % of GX/MTG, respectively. The proximate composition found, was different in the designed formulations. The volume and weight increased as the concentration of GX and MTG increased. Similarly, the texture profile improved with the presence of these additives. The use of hydrocolloids such as GX and enzymes such as MTG can improve the characteristics of sorghum bread.
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