Effects of Sorghum Sorghum bicolor L. Moench Crude Extracts on Starch Digestibility, Estimated Glycemic Index EGI, and Resistant Starch RS Contents of PorridgesReportar como inadecuado




Effects of Sorghum Sorghum bicolor L. Moench Crude Extracts on Starch Digestibility, Estimated Glycemic Index EGI, and Resistant Starch RS Contents of Porridges - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1

Novozymes NA, 77 Perrys Chapel Church Road, Franklinton, NC 27525, USA

2

Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843, USA

3

Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843, USA





*

Author to whom correspondence should be addressed.



Abstract Bran extracts 70% aqueous acetone of specialty sorghum varieties tannin, black, and black with tannin were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index EGI, and Resistant Starch RS of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked with bran extracts in a Rapid Visco-analyser RVA. The cooking trials indicated that bran extracts of phenolic-rich sorghum varieties significantly reduced EGI, and increased RS contents of porridges. Thus, there could be potential health benefits associated with the incorporation of phenolic-rich sorghum bran extracts into foods to slow starch digestion and increase RS content.

Keywords: sorghum phenolics; starch digestibility; Estimated Glycemic Index; resistant starch sorghum phenolics; starch digestibility; Estimated Glycemic Index; resistant starch





Autor: Dilek Lemlioglu-Austin 1,* , Nancy D. Turner 2, Cassandra M. McDonough 3 and Lloyd W. Rooney 3

Fuente: http://mdpi.com/



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