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Review on Functional and Rheological Attributes of Kafirin for Utilization in Gluten Free Baking Industry
Current Issue
Volume 4, 2017
Issue 5 (September)
Pages: 150-157   |   Vol. 4, No. 5, September 2017   |   Follow on         
Paper in PDF Downloads: 40   Since Aug. 2, 2017 Views: 236   Since Aug. 2, 2017
Husnain Raza, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China; National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Punjab, Pakistan.
Imran Pasha, National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Punjab, Pakistan.
Muhammad Shoaib, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China.
Farah Zaaboul, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China.
Sobia Niazi, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China.
Waleed Aboshora, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China.
In the developing countries, the problems related to food safety, huge population and escalating prices of animal proteins give rise to the search of some new exceptional protein sources. In this milieu, agricultural by-products are becoming popular as novel protein source. Sorghum is one of the most significant crops in the world and about 50% of the world's population uses sorghum due to its higher protein content and supply of energy. Further, it has protein content ranges from 13-17% (w/w) which is to some extent higher as compared to other cereals and it has no harm for the patients suffering from gluten intolerance. So, this review is documented on utilization of sorghum protein kafirin in baking industry on the basis of different functional and rheological parameters.
Sorghum, Kafirin, Celiac Disease, Functional, Rheological
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