Development and characterization of gluten‐free fried dough (magwinya) using sorghum flour

Abstract

AbstractMagwinya, a deep‐fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten‐free cereal grain, was used to produce magwinya. The aim was to develop and characterize gluten‐free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for magwinya production. The physicochemical characteristics of the magwinya were compared. The hardness of magwinya was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33–66.67 cm3). There was no significant difference in the weight of the samples. An increase in diameter (50.33–52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28–49.12) compared to the crust (26.96–30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28–13.77) increased with levels, while yellowness (11.86–14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (magwinya) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten‐free products and in the use of alternative grains like sorghum.