Review on Functional and Rheological Attributes of Kafirin for Utilization in Gluten Free Baking Industry
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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